by Sean Lawrence
The humble galette, the short rustic pie that it is, excels as a format for showing off simple yet delightful ingredient combinations. In this case: the beautifully sweet and ripe tomatoes at the very end of the season, salty and tangy feta, and herbs fresh from the garden (I used mint and parsley, but also recommend: basil, tarragon, chives or thyme)
Dough
1 cup AP flour
6 tbsp cold unsalted butter, cubed
1/4 tsp kosher salt
1/2 black pepper
1-2 tbsp ice water
Filling
4 oz Essex St. Lesbos feta
2 medium tomatoes
2-3 tbsp fresh herbs
Kosher salt
Olive oil
Combine flour, salt, and pepper. Blend in cold butter with a pastry blender or sturdy fork, or by pulsing in a food processor. Add water in small increments until it forms a loose crumbly dough. Form into a ball, wrap with plastic wrap, and refrigerate for at least one hour.
While waiting for the dough to chill, cut tomatoes to 1/4 inch slices. Lightly salt both sides and place on towels to drain. Crumble or dice feta. Chop herbs and reserve about a tablespoon for garnish.
Preheat oven to 425. Roll out chilled dough to a 12 inch circle. Trim the edges into a clean edge if desired, or leave the uneven edges for a more rustic feel. Transfer dough to a baking sheet. Arrange feta on the dough, leaving 1.5 inches along the perimeter to later fold over. Next layer herbs, then drained tomato slices, and a drizzle of olive oil. Fold and pleat the outer edge of dough, pinching the corners of each fold to stick them together. Bake 20-25 minutes, until golden brown and fragrant. Allow to cool briefly, then slice and serve with herbs and more olive oil.