1 disc pie dough (store bought or my classic pie crust recipe below)
2-3 heirloom tomatoes, sliced 1/4 inch thick (should be about 6-8 slices total, depending on the size of the tomatoes)
1/2 cup mayonnaise
2 teaspoons calabrian chili paste
Juice from 1/2 a lemon
Kosher salt to taste
Black pepper to taste
1/2 teaspoon Italian seasoning
2 tablespoons freshly grated parmesan cheese
1 egg, whisked (this is the egg wash for the crust)
Olive oil for finishing
Basil to garnish
Flaky sea salt to finish
Classic Pie Dough
1⅓ cups all-purpose flour
¾ teaspoon salt
¾ teaspoons sugar
1 stick unsalted butter, cubed, chilled
¼ to ⅓ cup ice water
MAKE THE PIE DOUGH
In a food processor, pulse the flour, sugar and salt until combined, about 8 pulses. Add the chilled butter and pulse until the butter resembles large pieces around the size of a chickpea.
Add the water, a few tablespoons at a time, pulsing 1 to 2 times for each addition.The dough is ready when it easily holds together, without crumbling, when gently squeezed.
Place the dough onto a sheet of plastic wrap. Pull the edges towards the center, applying pressure, to shape the dough into a disc. Seal tightly and roll with a rolling pin to flatten. Chill for at least an hour.
MAKE THE GALETTE
Lay out tomatoes on a paper towel lined tray. Sprinkle with kosher salt. Let sit for about 10 minutes to release excess moisture.
Roll out pie dough to a roughly 12 to 13 inch circle. Set aside while you make calabrian chili spread.
In a medium bowl, combine mayo, chili paste, juice of 1/2 a lemon, salt and pepper to taste. Stir to combine.
Add mayo spread to the bottom of the pie dough, leaving an inch border all the way around.
Add sliced tomatoes on top of mayo spread, shingling to fit.
Sprinkle tomatoes with grated cheese, italian seasoning, freshly cracked pepper.
Fold the edge of the excess pie dough over the tomatoes to create a border to resemble a free form pie shape.
Brush the edge with egg wash. Sprinkle edge of the dough with with salt and pepper.
Bake galette in a 400 degree oven for about 25 to 30 minutes, until the crust is deep golden brown on the edges and underneath. The tomatoes should look slightly dried out. If they still look uncooked, let galette bake for an additional 5 minutes.
Let galette cool slightly. Drizzle with olive oil, flaky sea salt, and basil before serving.