Tomato and Goat Cheese Galette

Instructions

• 1Place the flour, parmesan, sugar, salt and butter in a food processor bowl and pulse until the mixture resembles coarse crumbs.
• 2Add the water and pulse until fine crumbs form. Overworking the dough can cause it to shrink during cooking and become tough.
• 3Shape the dough into a ball, flatten, and wrap in plastic wrap. Refrigerate for at least 1 hour to allow the gluten to relax. This makes it less likely to shrink during cooking and creates a more tender crust.
• 4If using large tomatoes, cut them in half and then into ¼-inch slices. If using cherry tomatoes, cut them in half.
• 5Add the garlic and sprinkle with the salt and sugar. Gently toss to coat. Cover and stand for 1 hour to draw out the excess liquid. This allows the crust to crisp during cooking.
• 6Drain the tomatoes and add the thyme.
• 7Grease and line the pizza pan with parchment paper. Roll the dough on a lightly floured countertop into a 12-inch circle and place it on the pan.
• 8Spread the dough with the goat cheese, leaving a 1-inch border. Top with the tomato mixture.
• 9Bring the edge of the dough up and over to partially cover the tomatoes, overlapping and crimping to seal. Refrigerate for 15 minutes to firm up the dough.
• 10Insert the wire rack into position 5. Set the oven to Bake, Convection, 350°F, for 40 minutes and press Start to preheat.
• 11Once preheated, place the pan in the oven and cook for 40 minutes.
• 12The base should be brown and crisp. If not, cook it a little longer.
• 13Transfer to a wire rack and cool for 30 minutes.
• 14Drizzle the galette with oil and serve.