Heirloom Tomato and California Avocado Galette

Heirloom Tomato and California Avocado Galette Instructions:

1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat.
2. Place the tomato slices in a bowl. Gently toss, gradually adding half of salt to coat all of the tomatoes evenly. Let rest for 5 minutes, then drain off any liquid and pat the tomato slices dry to remove excess moisture.
3. On a large, clean countertop or pastry mat, scatter a few pinches of flour. Place the chilled dough on the floured surface and roll out to a 12-inch circle, adding a few pinches of flour as needed to prevent sticking. Once the circle is complete, fold it gently in half without creasing, and fold it in half again – then transfer it to the prepared baking sheet and unfold the circle in the center of the parchment paper.
4. Spread the grated cheese in an even layer over the center of the crust, leaving a 2-inch border around the edges and reserving a few pinches of cheese to garnish the crust later. Then place the tomatoes on top of the cheese, arranging them in an even layer. Sprinkle 1/8 tsp. salt over the tomatoes, then scatter the crushed or minced garlic cloves over the tomatoes, spreading out the garlic evenly.
5. Place the thin slices of avocado over the tomatoes, leaving space for some of the tomatoes to peek through. Sprinkle the avocados and tomatoes with remaining salt and pepper and red pepper flakes.
6. Fold up the sides of the crust, pleating each one over the next as you work your way around the circle, leaving the center open.
7. In a small bowl, whisk together the egg yolk and water, then brush this mixture lightly over the crust. Sprinkle the crust with reserved cheese and bake until golden brown, 30 to 40 minutes.
8. Let cool for 5 minutes, then garnish with ribbons of fresh basil, serve while hot and enjoy.

California Avocado Galette Crust Instructions:

1. In a medium mixing bowl, whisk together the flour, salt and rosemary.
2. Scatter the chilled butter and avocado cubes over the flour mixture and use a pastry knife or your fingers to work in the butter and avocados until the largest pieces are the size of peanuts.
3. In a small bowl or measuring cup, whisk together the yogurt, cold water and lemon juice. Pour the liquid into the bowl with the flour mixture and stir just until the dough forms into one mass and no longer sticks to the sides of the bowl, without over-mixing.
4. Add more flour, as needed, if the dough is too sticky. Gather the dough into a 6-inch ball, press into a disc about 3-inches thick, wrap tightly in plastic or reusable wrap, and refrigerate for at least an hour or up to two days.

Serving Suggestion:  Serve with a side salad of choice.

Beverage Pairing:  Enjoy with wine of your choice or a refreshing cocktail.