MAKE DOUGH:

Cup of Yum
1. In a food processor, add the flour, parmesan cheese, salt, cold butter, baking powder, sugar, and pulse until all of the ingredients are incorporated.
2. Once the butter has incorporated evenly within the flour, add the ice-cold water one tbsp at a time while pulsing. Keep adding up to 4 tbsp of the ice-cold water until a ball of dough forms.
3. Cover the dough with saran wrap and plate it into the fridge and let it rest for 10 minutes. Meanwhile, preheat the oven to 375 °F.

ROLL DOUGH:

1. When ready, dust a flat surface with flour and a rolling pin. Roll out the dough to create a 12-inch crust. Do the best you can do. After you have rolled it out, transfer the dough with your rolling pin onto a baking sheet lined with parchment paper if necessary.

ASSEMBLE:

1. Slice the tomatoes as thin as you can without them falling apart. Use a paper towel to pat off any excess juices from the tomatoes. Season both sides with salt and pepper.
2. Place each tomato nicely in the center of the dough. Fold the edges to create that signature shape. Brush the edges with an egg yolk and a sprinkle of pepper (optional).

BAKE:

1. Place the galette into a preheated oven set at 375°F for 45 minutes. The edges should be nice and golden brown.

COOL AND SERVE:

1. Enjoy once the galette has cooled for 10-15 minutes. Garnish with a drizzle of olive oil and torn pieces of basil.
2. Serve.