Zubereitung

1. 1

   Combine the flour and salt, add the cold cubed butter and rub it in until pebbly. Add the ice-cold water and quickly bring everything together into a smooth dough. Flatten into a disc, wrap and chill.

2. 2

   Slice the tomatoes about 5 mm thick, salt them lightly and let them drain on paper towels so the galette does not turn soggy.

3. 3

   Preheat the oven to 200 °C conventional heat. Roll the dough out on baking paper into a circle of about 32 cm. Stir the crème fraîche with the mustard, salt and pepper, spread it over the dough leaving a 4 cm border, and sprinkle with the Gruyère.

4. 4

   Arrange the tomato slices overlapping on the cream and scatter with thyme leaves. Fold the border roughly over the filling and brush the pastry with beaten egg.

5. 5

   Bake the galette until the rim is deeply golden and the base is cooked through.

6. 6

   Let it rest briefly before slicing so the juices settle — it tastes best just warm.