8 tablespoons cold unsalted butter, cut into small pieces
¼ cup plain yogurt or sour cream
2 teaspoons apple cider vinegar
Filling:
1 tablespoon olive oil
3 cups tomatoes - a mixture of cherry or sun gold and other small varieties
¼ teaspoon salt
Pinch red pepper flakes
1 leek, cleaned & thinly sliced
2 small zucchini or summer squash, diced
¾ cup (3 oz) grated Point Reyes TomaProvence
Egg wash:
1 egg beaten with 1 teaspoon milk or cream
Instructions
Preheat the oven to 400F.
On a floured work surface, roll dough out into a roughly 12-inch round. Transfer to a parchment-lined baking sheet.
Using a slotted spoon, spoon the tomato-zucchini mixture into the center of the galette dough, leaving a 2-inch border.
Top with shredded TomaProvence.
Working your way around the dough, fold the border in over the filling, leaving the center open. Brush the crust with egg wash.
Bake about 30 to 40 minutes, until crust is golden brown. Remove from the oven, top with a sprinkle of salt and let stand for 5 minutes before serving.
