Tomato Galettes

Filling:
1/4 brick cream cheese
4 Tbsp parmesean cheese
1/4 cup mayo
1/4 cup diced onions
1 tsp fresh  Thyme leaves (or dried)
pepper to taste

Crust:
2 cups of flour
1/2 cup butter cut into 1 inch chunks
1 tsp sea salt
1 egg
1/4 cup ice water (very cold water will do)
Cream or milk for brushing crust

3 - 4 medium tomatoes cut 1/4 inch thick

Set oven to 375F.  Line cookie sheets with parchment.  (depending on the size of your sheets you may need two)

Make the filling by mixing the cheeses, mayo, onion, thyme and pepper in a bowl.  Set it aside.
For the crust, put the flour, butter and salt in a bowl and use your fingers to mix.  Just squish the butter in the flour.  In a separate bowl, whisk the egg in the cold water for one minute.  Add to the flour and use your hands to make the dough.  Split into two and roll out on lightly floured surface.  Make two 10 inch circles.  Place on the sheet.  Spoon half the mixture into each and spread to 2 inches from the edge.  Layer the sliced tomatoes on top.  Fold the edge over the tomatoes and brush with the cream to 'glue' the crust down edge over edge (see the picture - mine wasn't very pretty).

Bake for 60 - 65 minutes until golden.  Let them sit for at lease 15 minutes before cutting.  You can slice into pizza slices and serve as an appetizer.


What is a gallette?

http://en.wikipedia.org/wiki/Galette
Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes,^[1] similar in concept to a Chinese bing. One notable type is the galette des Rois (King cake) eaten on the day of Epiphany. In French Canada, the term galette is usually applied to pastries best described as large cookies.