Tomato Feta Galette

Ingredients

• 120 g Unsalted butter, chilled and diced small
• 80 g All purpose flour
• 100 g Whole wheat flour
• 2 pcs Egg
• 1/4 tsp Sea salt
• 2 tbsp Water, ice-cold
• 220 g Feta
• 700 g Cream Cheese
• 1 clove Garlic
• 1 tbsp Herbes de Provence
• 2 pcs Tomato
• 4 slice Prosciutto

Method

1. Pulse the flour and salt together in a food processor. Add the butter and process for 10 continuous seconds, until the mixture looks like coarse breadcrumbs. Add the egg and process for 5 seconds. Add the ice water and process for 20 seconds. The dough should now start clumping together. Turn the mixture out onto a work surface. The mixture will still be grainy but should hold together when pressed. Using your hands, gather the dough into a ball then flatten into a disk, kneading it as lightly as possible. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes prior to rolling out and up to 3 days. You can also freeze the dough for up to 1 month, wrapped in a plastic wrap and placed in a freezer bag.
2. Place crumbled feta, garlic and herb mix into a food processor and pulse until it’s small crumbs.
3. Next add the cream cheese and puree for 4-5 minutes, scraping down the sides when needed, until feta is super creamy.
4. Unwrap the dough onto a sheet of parchment paper and roll it out onto a lightly dusted surface into a 1/3-inch-thick circular shape. Transfer the dough with the parchment onto a baking sheet. Refrigerate for 5 minutes.
5. Preheat oven to 375°F. Spread the creamy feta on the dough in an even layer, leaving a 2-inch border. Layer on the tomatoes then the prosciutto. Season with the dry herbs, flaky salt, and pepper.
6. Fold the outside border over the fillings. Brush with egg wash and sprinkle edges with sesame seeds if using. Lightly drizzle the tomatoes with oil. Bake until the tomatoes are a little shriveled up and the crust is golden, about 40-50 minutes. Cool for at least 15 minutes before slicing. And enjoy garnished with basil and for an extra special topping to drizzle - make my tasty green sauce below.