Tomato Galette

“This is the best damn almost-pie I have ever eaten.”
Edacious One

Roasted Tomato and Mozzarella Galette

160g plain flour plus some extra
115g cold butter (cubed)
1 egg (70g) beaten and remove 3tsp of beaten egg for brushing pastry
1/2 tsp salt
1/2 tsp of milk or water
2 tbsp tomato paste
1.5 cups oven roasted tomatoes (cut 3 fresh tomatoes into slices and roast at 180°C for 30-40mins until soft)
1/4 cup ham
1 cup shredded mozzarella
1/2 tsp thyme or parsley or any Italian herb mix
2 tbsp sugar (use only if making sweet galette)

Rub butter into flour using fingertips until it resembles coarse/large crumbs (or use a food processor). Add sugar after this if making a sweet pastry. Mix well.
Add beaten egg and salt and knead with hands to form a ball. If the dough is too wet, add 1/2tbsp of flour at a time until dough comes together in a smooth ball. Do not over knead.
Flatten dough into a disc of approximately 6 inches in diameter, cover with cling wrap and refrigerate for 2hrs to overnight.
Remove dough from fridge and let it warm on counter for 3 to 5mins. Meanwhile, preheat oven to 205°C
Break disc into quarters and stack each quarter on top of one another and roll to 3mm (1/8 inch) thickness on a sheet of baking paper, shaping the jagged edges with your fingers as you roll
Spread tomato paste on base of crust leaving a 1 inch border from the edge of the crust
Top with tomatoes, mozzarella, ham and herbs or make up your own* (apples w/ cinnamon, blueberries etc)
Fold border of crust over the top of the ingredients
Brush with egg mixture (egg mixed with 1/2 tsp milk or water).
Bake in pre-heated oven for 40 to 50mins @ 205C/400F.
Remove from oven when pastry is a deep golden brown and leave on tray to rest for 10 minutes.

* If you are making a fruit galette, add 1 tbsp corn starch per cup of fruit