Tomato Galette

In a food processor, pulse 2 cups flour and 1¼ tsp kosher salt, to combine.

Add butter and continue pulsing until mixture resembles coarse meal and a few pea-size butter pieces remain.

Transfer the dough to a large bowl and drizzle with vinegar and ¼ cup ice water. Mix well, using a fork and add more ice water, one tablespoonful at a time, as needed, until a shaggy dough begins to stick together.

Turn out dough onto a work surface and lightly knead any dry spots into the pastry. Do not overwork. Form the dough into a disk shape and cover in plastic wrap.

Refrigerate for at least 2 hours, to chill.

Preheat oven to 400 °F.

In a large bowl, gently toss the tomatoes, garlic, and remaining teaspoon of kosher salt to coat. Let sit for 5 minutes.

Transfer the tomatoes to paper towels, draining and discarding any liquid.

Once chilled, unwrap and roll out the dough onto a lightly floured piece of baking parchment paper into a 14-inch, ⅛ thick round shape.

Sprinkle cheese over the center of the dough leaving a 1½-inch border.

Arrange seasoned tomatoes and garlic, evenly, over the cheese.

Bring the edges of the pastry over the tomato filling, overlapping if needed, to create a 1½-inch surrounding border. Brush the pastry with egg and sprinkle sea salt and pepper over the visible tomatoes, in the middle.

Place in the freezer for 10 minutes, to chill.

Once chilled, bake in preheated oven for 55-65 minutes, rotating once, until cooked through and the crust is golden brown.

Cool slightly on the baking sheet before garnishing with lemon zest and sprinkles of chives.