1 1/4 cups all-purpose flour Finely minced fresh Rosemary 8 tbsp unsalted butter, cubed and chilled 1/2 cubed ripe, R.G. Avocado 1/4 cup Sour Cream 1/4 cup Water 1/2 Lemon squeezed 1/2 tsp Salt
Fillings and toppings:
3 Heirloom Tomatoes in a variety of colors and sizes
4 oz Gruyère cheese, grated
3 cloves of Garlic pressed or finely minced
1 tsp Water
Fresh Basil leaves, thinly sliced, for garnish
Black Pepper & Salt
Pinch of red pepper flakes
1 Egg yolk
1 R.G. Avocado sliced
Instructions:
Preparing the crust:
1. Whisk together, in a medium bowl, all-purpose flour, and minced fresh rosemary. Then add the butter and the avocados in cubes over the flour mixture (work until the bigger pieces are the size of a peanut).
2. On another container, whisk the sour cream, squeezed Lemon, and water. Pour this liquid into the flour bowl and stir the dough until it is not sticky anymore. If it’s still sticking to the sides- you can add a little bit more all-purpose flour. Gather the dough into a ball and then into a disc of 3in thick, wrap tightly in plastic, and refrigerate for at least one hour.
To assemble:
1. Preheat oven to 400F.
2. Cut the heirloom tomatoes into thin slices, add a little bit of salt to them; then drain off the liquid and pat the tomato slices until dry.
3. Place the dough on a counter and roll it out in a bigger circle. Once the circle is complete, fold it gently in half, and fold it in half again—then transfer it to the prepared baking sheet and unfold the circle.
4. Add grated cheese to the center of the dough, leaving a border around the edges.
5. Place the sliced tomatoes on top of the cheese, and then scatter the minced garlic cloves over the tomatoes.
6. Add thin slices of avocado, and then sprinkle the galette with salt, black pepper, and red pepper flakes.
7. Fold up the sides of the crust, leaving the center open.
8. Whisk the egg yolk and tsp of water in another bowl, then brush this mixture lightly over the crust.
9. Bake the galette for 30 to 40min, until golden brown. Before serving, add fresh basil, and then it’s done. Enjoy your meal!
