It’s tomato time. Except none of my tomatoes are ripe; they are all green. I had been waiting all summer for little cherry reds to peep out at me from creeping vines, but they are late, and I became  impatient. I saw a pint of colorful loveliness at our local coop and snatched it up immediately.
This tart is from the wonderful cookbook Harvest to Heat; a collection of recipes from chefs and farmers all over the country. Its focus is on local and seasonal food, and it gives a beautiful account of the relationships established between farms, artisans and eateries.
And the galette was fabulous. My littlest one may have mistaken it for pizza, but my taste buds knew better. A rich flaky crust topped with colorful tomatoes and mild sheep’s milk cheese made for a delicious end-of-summer dinner.

Crème Fraîche Galette with Heirloom Tomatoes
Harvest to Heat: Naomi Pomeroy and Dave Hoyle

The dough is very very sticky. Chilling the dough after it’s rolled out helps shape the pleats in the crust, but it still is a little tricky. I gave up and settled for unpretty pleats. I have also made this by substituting sour cream for the crème fraîche, and it tasted delicious, although it did separate a bit. If you can’t find crème fraîche, you can always make your own.
1 cup [5 ounces] all-purpose flour

1/2 teaspoon coarse salt; plus more for the tomatoes
1 teaspoon baking powder
1 stick [1/4 pound] unsalted butter, chilled and cut into 1/2 inch pieces
1/2 cup crème fraîche, chilled
1 pint tomatoes, a combination of cherry and others, cut in half or sliced if large
1/3 pound semi-hard sheep’s milk cheese, such as Manchego

To make the dough: Combine the flour, salt, baking powder, and butter pieces in the bowl of a food processor or in a bowl if blending  by hand. Blend just until butter is incorporated into the dry ingredients, making sure not to overmix [some butter the size of peas is fine]. Mix in the crème fraîche, again making sure not to overmix. Turn the entire mix out onto the work surface and gently push it together in a pile. Wrap tightly with plastic wrap and refrigerate for 2 hours.
Make the filling: 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).
Heat the oven to 425. 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.
Carefully move the dough on the parchment to a baking sheet [a rimless baking sheet will make this easier]. Chill dough for 15-20 minutes. 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 fold and leaving the center of the tart open.
Bake the galette until golden brown, 30 to 40 minutes. Let cool on a rack. Drizzle the top of the galette with a touch of olive oil and a sprinkle of coarse salt. Slice and serve.
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