Country Galette: Confit Tomatoes, Creamy Goat Cheese, and Fresh Thyme

Em uma tigela grande, misture a farinha e o sal. Add the cold cubed butter, working it in with your fingertips until you get coarse crumbs. This step ensures the crunchiness of the final dough.

Gradually, add the cold water, one tablespoon at a time, mixing until the dough starts to come together. The secret of this recipe is not to overwork the dough; it should be slightly rustic.

Form a disc with the dough, wrap in plastic wrap, and refrigerate for at least 30 minutes. This step is crucial for the gluten to relax, facilitating stretching and preventing the dough from shrinking.

Enquanto a massa resfria, prepare o recheio: Lave e corte os tomates cereja ao meio. Em uma tigela, misture-os com 2 colheres de sopa de azeite, o alho picado, as folhas de tomilho, sal e pimenta. Reserve.

Preheat the oven to 190°C. On a lightly floured surface, roll out the chilled dough into a circle of approximately 30-35 cm in diameter and about 3-4 mm thick. Don't worry if it's not a perfect circle, the beauty is in the imperfection.

Transfer the batter to a baking sheet lined with parchment paper. Spread the crumbled goat cheese over the dough, leaving a 4-5 cm border free. Arrange the seasoned tomatoes over the cheese.

Fold the edges of the dough over the filling, creating rustic folds. Brush the edge of the dough with the beaten egg and a drizzle of extra virgin olive oil. The professional technique is not to worry about symmetry.

Bake for 35-45 minutes, or until the dough is golden and the tomatoes are soft and slightly caramelized. The short answer is: the time varies with the oven, so watch the coloring.

Remove from the oven and let cool for a few minutes before serving. This allows the filling to settle and the flavors to deepen. Serve warm or at room temperature to enhance all the aromas.