Tomato and goat cheese go together like peanut butter and jelly in the summertime (or anytime).
For the dough
2 ½cupsall purpose flour
1 ½tsp salt
6 Tbspunsalted butter, chilled and cut into cubes
¾cupvegetable shortening, cut into small cubes
For the filling
4ozherbed goat cheese, room temperature*
2cupscherry tomatoes, halved
8large basil leaves julienned
Combine the flour, salt, butter, and vegetable shortening into a food processor. Pulse until just combined (be careful to not over process). Add ice water and pulse until the dough comes together.
On a floured surface, form the dough into a ball by rolling it around on itself a couple of times. Divide the two into two smaller balls and flatten out the balls to form two disks. Cover in plastic wrap and place in the refrigerator to firm up for at least 30 minutes.
Meanwhile, place tomatoes on a plate and generously salt them. Let them rest for a few minutes until they sweat a little bit then pat tomatoes dry with a paper towel.
Preheat oven to 425. Line baking sheet with parchment paper.
Roll galette dough out in about a 16" circle that's about ⅛" thick. Spread goat cheese on middle of galette, Line with tomatoes, then fresh basil. Fold edges slightly over the tomatoes. Brush crust with egg wash.
Bake for 20-25 minutes or until crust is golden brown.
*I buy the garlic and herb goat cheese from Whole Foods, and it's amazing. You need it.