Preparation

• Grab a cozy seat, take a look at the ingredients and method.
  The reading part takes a minute, the cooking part… let’s say about an hour, including the dough’s rest time!
• Making this galette is anything but complicated — in fact, it’s quite relaxing. And the result is worth every minute spent in the kitchen.
  I started with the tart dough and I highly recommend using a food processor — even the most basic model will work wonders. With its help, the dough is ready in under a minute. Yep, not joking!
  In the bowl of the food processor (fitted with the blade attachment), I added the cold butter, flour, salt, and a bit of oregano. I pulsed until the mixture looked crumbly, like coarse sand. Then I added the sour cream (which makes the dough more elastic and easier to work with) and continued mixing until a compact dough ball formed.
• Voilà! The dough is ready faster than you can say “galette”!
  I wrapped it in cling film and popped it in the fridge while I prepped the toppings — ideally, it should chill for at least 30 minutes.
• Prepping the tomatoes – a small step, but an important one
  It’s a simple step, but please don’t skip it. It’s not complicated at all, yet it makes a big difference in the end.
  I sliced the tomatoes (not too thin, so they’re easier to handle without breaking) and arranged them on a plate.
• I sprinkled some coarse salt over the slices and set them aside for about 15 minutes.
  What happens during this time?
  The salt draws out the excess moisture from the tomatoes. And trust me, you don’t want a soggy galette or mushy tomato slices. What we’re aiming for is a gorgeous tart with slices that hold their shape and have a concentrated, rich flavor.
• Preparing the cheese spread – the final step before assembly
  Mix the two types of cheese together until smooth and creamy. Add the crushed garlic and oregano (or your favorite herbs). Give it a taste and see if it needs a pinch of salt – I didn’t feel the need, but you be the judge.
  Alright, the spread is ready! Now comes my favorite part – assembling the galette!
• Assembling the galette – and I truly enjoyed every second!
  I started by gently patting the tomato slices dry with a paper towel to remove as much excess moisture as possible. Then I moved on to the dough. It was well chilled, easy to handle, and – surprise – there was no need to roll it out between sheets of parchment paper. A light dusting of flour on the work surface did the trick. Not sticky at all!
• I rolled the dough into a roughly round shape – it doesn’t need to be perfect, that’s the beauty of a rustic tart. I spread the cream cheese mixture over the surface, leaving a generous border around the edges to allow for folding later on.
• And finally – the tomatoes! I arranged them on top of the cream in the most aesthetic way I could, especially since I used tomatoes of different colors and they truly deserved to shine.
• To fold the galette, I gently lifted the edges of the dough over the toppings – no stress, no need for perfection here either. Rustic is the vibe!
  To finish, I sprinkled some coarse salt and oregano, brushed the edges with beaten egg, and decorated them with sesame seeds.
• Baking
  I baked the galette in the oven at 190°C (375°F) for 35–40 minutes, until the edges turned golden and crispy.
  Oh, if only you could smell how amazing the kitchen smelled!
• This galette is delicious warm, at room temperature, and even cold the next day (if there’s any left!).
  Topped with mini mozzarella and fresh basil leaves (a little touch of Italy never hurts, right?) — plus a few scattered parmesan flakes — it becomes an absolutely stunning rustic tart.
• You can enjoy it as is, but if you want to turn it into a full meal, I recommend:
  A fresh green salad drizzled with a little olive oil and balsamic vinegar — it adds a light, refreshing contrast that perfectly complements the flaky crust and rich filling. Honestly, I made the salad almost in vain… the tart was so good that no one cared about anything else on the side.
  And why not, a glass of dry white wine or a refreshing rosé to complete the French vibe (which, admittedly, we didn’t quite get to 😊).
• I’m not saying this is the best tart in the world, but… there was nothing left for the next day, so I’ll let you be the judge.
  I believe this is the taste of summer: simple, colorful, and oh-so-delicious.
  If you give it a try, let me know — you can find me right here, and I can’t wait to hear what you think!
  Wishing you flavorful summer days,
  Sending lots of love,
  Ely