3teaspoonfresh herbs of your choice - chopped (I used basil, thyme, chives, Italian oregano, and sage)
1egg - beaten with 1 tablespoon water
Sea salt and freshly cracked pepper
Instructions
Prepare herb galette crust
Combine flour and herbs in a bowl, food processor, or in the bowl of a stand mixer.
Cut in butter until mixture resembles coarse crumbs.
Slowly add water and mix just until dough comes together.
Form dough into a 6-inch disk, wrap in plastic wrap and chill for 2 hours or up to 2 days.
Prepare Mascarpone Filling and Tomatoes
Mix softened mascarpone, lemon zest, garlic, salt, pepper, and beaten egg in a bowl.
Roll out chilled galette crust onto floured parchment paper to a 13-inch circle. Roll the outer edges a bit thinner.
Spread filling in a circle onto galette crust, leaving 1-2 inches from the outer edge open.
Place tomatoes on top of mascarpone filling, filling in gaps as necessary. Fold and pleat remaining crust over tomatoes, leaving most of tomato filling exposed.
Sprinkle chopped herbs onto tomatoes and sprinkle with sea salt and fresh cracked pepper.
Brush egg beaten with water onto the outer edge of the crust. Place galette and parchment onto a large baking sheet.
Let chill in freezer 10 minutes while you preheat the oven to 400°F.
Bake galette for 40 minutes at 400°F or until the crust is nicely golden brown and the outside edge of the crust sounds hollow when you tap it.
Cool slightly, slice, and serve warm!
Video
Notes
Make ahead: I recommend making your galette crust a day or so early and just popping it in the fridge for up to two days. If you're really looking to maximize your time, you can freeze the crust for up to two months before baking -- just be sure to thaw it in the refrigerator 24 hours before rolling it out. You can also make the mascarpone filling up to one day ahead of time, too -- just let it sit out for about 10 minutes to soften before spreading onto your galette crust. Galette crust: This recipe is based on my Easy All-Butter Pie Crust recipe, but it's even easier -- because a galette is much more forgiving than a pie, we're using just cold water instead of water and vodka.