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Servings: 1 pie crust
Course: Main Course, Side Dish
Ingredients Method

Ingredients
  

for the pie crust
  • 1 cup AP flour or GF AP flour
  • 1/2 cup polenta
  • 1 tsp sugar optional
  • 1/4 tsp salt if not using salted butter
  • 8 tbsp butter chilled, cubed
  • 1/3 cup iced water plus more if needed
  • egg beaten, for egg wash
for the filling
  • 1 large heirloom tomato sliced
  • drizzle of olive oil
  • couple of pinches of flaky sea salt
  • 1/4 cup grated parmesan optional
  • peppers sliced, optional

Method
 

for the pie crust
  1. In a medium bowl, whisk together the flour, polenta, salt and sugar. Gently toss in the cubes of butter til well coated, then quickly break them up into smaller pieces, recoating them with the flour as you go. If you have warm hands, a pastry cutter or food processor might wise.
  2. Create a well in the center for your iced water, and pour it in. Very gently knead ingredients into each other til a dough forms. Do not over do it. If it appears dry, hydrate it about 1 tbsp at a time. Pat dough into a disc and wrap it with plastic wrap. Allow it to chill in the refrigerator for 30 minutes before using. It can stay there up to 3 days.
for baking
  1. Preheat oven to 425 degrees.
  2. Roll out the pie crust on a lightly floured surface and transfer to a sheet pan lined with parchment paper. It does not need to be perfectly round, as this is the joy of making galettes.
  3. Place slices of tomato in the center, drizzle with good quality olive oil, and add salt to taste. Fold in the edges and brush them with egg wash. Bake for about 40-45 minutes. During the last 10, add your cheese and peppers, if using.