Sweet Tomato Galette
2 medium tomatoes, sliced into 1/4" half-moons
salt for sprinkling
2 tablespoons honey
3 tablespoons Demerara sugar, divided
3 tablespoons white sugar, divided
2 tablespoons sparkling finishing sugar
1 egg for egg wash
5-6 basil leaves, torn
For the pastry dough:
1.5 cups flour
1 teaspoon sugar
1 stick unsalted butter (8 tablespoons)
1/4 cup cold white wine
Make the pastry: Add the flour, sugar, & salt to the bowl of food processor. Pulse to combine. Add the butter, pulse until the mixture is crumbly with small pea-sized pieces. Add wine (or same amount of ice water). Pulse until mixture comes together as a dough. Turn dough out onto a work surface and press together into a thick disc. Wrap in plastic and refrigerate for 30 minutes-1 hour.
Meanwhile, salt the tomato slices and let drain in colander for about 1/2 hour.
Remove dough from refrigerator. Roll it out on a lightly floured surface to about a 1/8" thick circle. Move to a parchment or silpat-lined sheet pan. Drizzle honey evenly over surface.
Place tomato slices in an overlapping circle, filling in the center and leaving about about a 2-inch border of dough. Sprinkle with Demerara sugar, and white sugar. Fold in edges of the dough. Brush dough with egg wash. Sprinkle more of both sugars over dough and add the sparkling finishing sugar. Bake for about 35 minutes until golden. When cooled, sprinkle with basil leaves.