Crème Fraîche Galette with Heirloom Tomatoes

Ingredients

• Coarse salt
• 1 cup all-purpose flour; plus more for the work surface
• ¹/₃ lb. semi-hard sheep's milk cheese, such as manchego
• 1 pint tomatoes, a combination of heirloom cherry tomatoes and other tomatoes, cut in half or
• ½ cup crème fraîche, chilled
• 1 stick (¼ lb.) unsalted butter, chilled and cut into ½-inch pieces
• ½ tsp. coarse salt; plus more for the tomatoes
• + 5 more ingredients
• • Red-wine vinegar
  • Extra-virgin olive oil
  • 1 bunch microradishes or baby radishes, washed and trimmed
  • 1 cup microgreens
  • 1 tsp. baking powder

Combine the flour, salt, baking powder, and butter pieces in the bowl of a food processor or in a medium bowl if blending by hand. Blend just until the butter is incorporated into the dry ingredients, making sure not to overmix (some butter the size of peas is fine). Mix in the crème fraîche, aga...

View full recipe at Fine Cooking