Fresh Tomato & Apple Galette

Serves 6 · 40 min prep · 40 min cook

Ingredients

• 1 1/4 cups all-purpose flour
• 3 tbsp plus 2 tbsp granulated sugar
• 1/2 tsp kosher salt
• 8 tbsp cold unsalted butter
• 3 to 4 tbsp ice water
• 2 medium ripe late-season tomatoes
• 2 medium tart baking apples
• 1 tsp fresh lemon zest
• 1 tbsp fresh lemon juice
• 2 tbsp honey
• 1 tsp fresh thyme leaves
• 1 egg
• 1 tbsp coarse sugar
• for serving mascarpone or whipped cream

Instructions

1. 1In a bowl stir together the flour, sugar, and salt. Cut the cold butter into small cubes and rub it in quickly with your fingertips until the mixture looks like coarse crumbs with some pea-sized bits remaining.
2. 2Drizzle in ice water one tablespoon at a time, tossing with a fork until the dough just holds together when pinched. Pat into a disk, wrap, and chill for at least 30 minutes.
3. 3While the dough chills, core the apples and slice them very thin. Slice the tomatoes into thin rounds and lay them on paper towels to draw out excess moisture for 10 minutes.
4. 4Toss the apple slices with lemon juice, lemon zest, remaining sugar, and most of the thyme. Keep the tomatoes separate so they stay firm.
5. 5Preheat the oven to 400°F and line a baking sheet with parchment. Roll the chilled dough on a lightly floured surface into a rough 12-inch circle about 1/8-inch thick.
6. 6Transfer the dough to the prepared sheet. Arrange overlapping apple slices in the center, leaving a 2-inch border, then tuck tomato slices among and on top of the apples in a casual spiral.
7. 7Drizzle the honey over the fruit and sprinkle with the remaining thyme. Fold the dough border up and over the filling in loose pleats, pinching any cracks.
8. 8Beat the egg with a splash of water and brush it over the crust. Sprinkle the crust with coarse sugar for sparkle and crunch.
9. 9Bake for 35 to 40 minutes until the crust is deep golden and the fruit is bubbling and lightly caramelized at the edges. Cool on the sheet for 15 minutes, then slice and serve with a dollop of mascarpone.