Servings: 4

PATE BRISEE CRUST PATE BRISEE CRUST
1 C (5 oz) unbleached all-purpose flour 1 C (5 oz) unbleached all-purpose flour
1/4 tsp fine sea salt ¼ tsp fine sea salt
6 TBL (3 oz) unsalted butter, chilled and cut into 1/2-inch cubes 6 TBL (3 oz) unsalted butter, chilled and cut into ½-inch cubes
3 TBL plus 1 tsp (1.67 oz) ice water 3 TBL plus 1 tsp (1.67 oz) ice water
 
CHEESY TOMATO ONION FILLING CHEESY TOMATO ONION FILLING
1 large tomato (8-9 oz) or, 2 smaller tomatoes, thinly sliced 1 large tomato (8 to 9 oz) or, 2 smaller tomatoes, thinly sliced
1 medium onion (about 6 oz) thinly sliced 1 medium onion (about 6 oz) thinly sliced
1 tsp Kosher salt 1 tsp Kosher salt
1/2 C plus 2 TBS (2.1 oz) freshly grated Parmesan cheese, divided. ½ C plus 2 TBS (2.1 oz) freshly grated Parmesan cheese, divided.
3/4 C (3 oz) shredded Monterey Jack Cheese ¾ C (3 oz) shredded Monterey Jack Cheese
1/8 tsp freshly ground black pepper ⅛ tsp freshly ground black pepper
1 TBS EVOO 1 TBS EVOO
1/2 tsp freshly minced parsley ½ tsp freshly minced parsley
1/2 tsp freshly minced chives ½ tsp freshly minced chives

FOR the PATE BRISEE DOUGH: subheading: FOR the PATE BRISEE DOUGH:
Add flour and salt to food processor fitted with a steel blade. Pulse 5 to 6 times to thoroughly combine.
Add butter and pulse 7 to 8 times or, until mixture resembles coarse meal.
Add water; pulse again for 7 to 8 times or until mixture holds together when pressed in your hand.
Transfer dugh to floured surface. Form into 6-inch disk that is around ½-inch thick. Wrap tightly in plastic wrap. Refrigerate for at least 30-mins.
FOR the FILLING: subheading: FOR the FILLING:
Spread tomatoes and onions in a single layer on doubled paper towels. Sprinkle ½ tsp of salt on tomatoes; sprinkle remaining ½ tsp salt on the onions. Let both stand for 30-mins. After, blot dry with paper towel.
Preheat oven to 400F, place rack in bottom third of the oven.
If you have a baking stone or steel square, place it on top of rack. If not, place an inverted rimmed baking sheet on your rack.
On a lightly floured work surface, roll dough to a very thin 13 to 14-inch circle.
Transfer dough to a large pizza pan or baking sheet.
Sprinkle half of the cheeses on galette.
Scatter onion rings over cheese. Top with tomato slices and sprinkle remaining half of cheeses on top.
Drizzle 1 tsp EVOO on top.
Bring uncovered pastry border over the filling, pleating as necessary. Brush with EVOO and sprinkle remaining 2 TBS of Parmesan cheese on top.
Bake in preheated 400F oven for 30 to 35 mins or until golden brown. Remove from oven; allow to cool for 10-mins. Serve hot or warm.

You want both the tomatoes and onion slices to be very thin and even thickness. I used my mandolin, for 3.5 mm slices.  You want both the tomatoes and onion slices to be very thin and even thickness. I used my mandolin, for 3.5 mm slices.
Cheese may be any you prefer. Mozzarella, Gruyere are amazing, too.  Cheese may be any you prefer. Mozzarella, Gruyere are amazing, too.
Herbs may be any you have on-hand, but they need to be FRESH.  Herbs may be any you have on-hand, but they need to be FRESH.
Dough is very easy to work with and can be made up to 2-days in advance, keep well wrapped and in the frig. Or, freeze for up to 2 months.  Dough is very easy to work with and can be made up to 2-days in advance, keep well wrapped and in the frig. Or, freeze for up to 2 months.
Be sure to watch once your galette is in the oven so it does not burn! If the top does begin to get too brown, cover loosely with aluminum foil.  Be sure to watch once your galette is in the oven so it does not burn! If the top does begin to get too brown, cover loosely with aluminum foil.
This galette is just as good reheated!  This galette is just as good reheated!