The fact that this recipe contains brie (and that it’s called a galette at all) makes it seem high-brow, but don’t let that fool you. Its basis is my forgiving savory shortcrust recipe, and its filling could be any other cheese/combination of cheeses you have on hand. Honestly, you could also use canned diced or stewed tomatoes as long as you drain and season them. The point here is buttery crust, tomatoes, and cheese. What more can we ask for?
2 cups flour
2 tsp salt
2 sticks unsalted butter, cut into cubes and chilled
Ice water
4 medium or large tomatoes, 3 diced (seeds and pulp removed) and one sliced thin
1/2 large yellow onion, diced
1 tsp salt
1 tsp pepper
1 tsp oregano
1/2 wheel of brie
Egg wash:
1 egg
1 tsp water
Preheat oven to 350.
In a large bowl, mix flour and salt. Add chilled butter and cut with a pastry cutter or fork until the butter resembles small pebbles. Add 8 tbsp water and mix until the dough holds together in small pieces when pressed. (Add more water if mixture seems dry, but not over 10 tbsp.)
Turn dough out on a floured surface and knead until just smooth enough to hold together in a disc. Wrap in parchment paper and chill for 30 minutes.
Heat the onions, diced tomatoes, and oregano in a pan until the onions are translucent and the tomatoes have darkened in color. Add salt and pepper to taste.
Roll out half of chilled dough on a floured surface into a 9×9 in square. (Use second half for another galette or pie.) Place on a lightly floured pan and spoon the diced tomato mixture into the center.
Cut half of the wheel of brie into strips, 4 or 5, and layer on top of the diced tomatoes. Top with the sliced tomatoes and sprinkle with salt, pepper, and oregano. Fold in the edges of the pastry and brush with egg wash.
Bake for 40-50 minutes or until golden brown and bubbling.
The Heart and The Hunger 
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