Tomato and Goat Cheese Galette

Instructions

1. Prepare the dough
   In a food processor, combine flour, salt, and 1 teaspoon of thyme leaves. Pulse to mix. Add the cold butter cubes and pulse until the mixture resembles coarse meal with a few pea-sized pieces. Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just begins to come together. Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
2. Prepare the tomatoes
   Place the sliced tomatoes on paper towels to drain excess moisture. Sprinkle lightly with salt to help draw out more moisture. Meanwhile, in a small bowl, mix 1 tablespoon olive oil, Dijon mustard, and minced garlic to create a spread.
3. Roll out the dough
   Preheat oven to 375°F (190°C). On a floured surface, roll out the chilled dough into a 14-inch circle about 1/8-inch thick. Transfer to a parchment-lined baking sheet.
4. Assemble the galette
   Spread the mustard-garlic mixture over the dough, leaving a 2-inch border. Sprinkle half of the crumbled goat cheese over the mustard layer. Arrange the tomato slices in an overlapping pattern, then scatter the cherry tomato halves on top. Sprinkle with remaining thyme leaves, salt, and pepper.
5. Fold and prepare for baking
   Fold the edges of the dough over the filling, pleating as you go. Sprinkle the remaining goat cheese over the exposed filling. Brush the dough with beaten egg for a golden finish.
6. Bake the galette
   Bake for 40-45 minutes, until the crust is golden brown and the tomatoes are soft. If the crust browns too quickly, cover the edges with foil.
7. Finish and serve
   Remove from oven and let cool for 10 minutes. Drizzle with the remaining tablespoon of olive oil and honey if using. Garnish with additional fresh thyme leaves. Slice and serve warm or at room temperature.