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1
For the galette
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2
1 cup all-purpose flour; plus more for the work surface
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3
cherry tomatoes and other tomatoes, cut in half or
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4
sliced if large
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5
1/3 lb. semi-hard sheep's milk cheese, such as manchego
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6
For the garnish (optional)
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7
Make the dough
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8
Combine the flour, salt, baking powder, and butter pieces in the bowl of a food processor or in a medium bowl if blending by hand. Blend just until the butter is incorporated into the dry ingredients, making sure not to overmix (some butter the size of peas is fine). Mix in the creme fraiche, again making sure not to overmix. Turn the entire mix out onto a cutting board and gently push it together into a pile. Wrap tightly with plastic wrap and refrigerate for 2 hours.
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9
Make the filling
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10
Put the tomatoes in a colander and sprinkle generously with coarse salt. Lay the tomatoes on several sheets of paper towel to drain (dried tomatoes will make a crisp tart).
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11
In the meantime, heat the oven to 425u00b0F. Dust a work surface well with flour and roll the dough into a 12-inch round about 1/8-inch thick. Dust flour under the dough if it starts to stick.
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Carefully slide a rimless baking sheet under the dough. Leaving a 3-inch border, scatter the cheese on top of the dough, then arrange the tomatoes evenly over the cheese. Fold the edges of the dough over the tomatoes, making pleats as you as you fold and leaving the center of the tart open.
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13
Bake the galette until golden brown, 30 to 40 minutes. Let cool on a rack.
