Heirloom Tomato Galette

Sprinkle 1/2 of the ice water and the vinegar over the mixture and stir lightly with a fork. Squeeze a handful of dough together. If it doesn't keep together, add a bit more water.

Form the dough into a disk about 5 inches across. Wrap the disk in plastic wrap and chill for about an hour.

For the Filling

Gently toss tomatoes, garlic, oregano, and the kosher salt in a large bowl. Let sit for 5 minutes. Drain tomato mixture and transfer to paper towels to remove as much moisture as possible, about 15 min.

Combine mayonnaise, dijon and 1/2 of the shredded smoked gouda, season with salt and pepper. Refrigerate until ready to use.

Preheat the oven to 425 degrees. Once the dough has chilled, take out the disk and put it on a well floured board. Sprinkle some flour onto the top of the disk. Thump the disk with your rolling pin several times. Turn it over and thump the other side. Sprinkle more flour onto the top of the dough if needed to keep the pin from sticking and roll the dough out from the center in all directions so it's about 13 inches in diameter.

Carefully transfer the rolled-out dough onto a parchment-lined baking sheet. Start by sprinkling the remaining smoked gouda leaving about a 2 inch border, top with 1/2 of the drained tomatoes, spread on the mayonnaise mixture, and top with the remaining tomatoes.

Gently fold the crust over the tomatoes, pleating the edge along the way. Brush the crust generously with egg wash mixture and sprinkle some everything but the bagel seasoning on the crust.

Place the galette in the freezer for 20 min.

Bake in the preheated oven for 20 min and then drop the temperature to 375 and continue to bake for 30-40 mins until deep golden brown. Remove from the oven and let cool for about an hour before slicing and serving.

** to ensure a crispy bottom, place the baking sheet directly on a pizza stone that’s been preheated in the oven for at least 45 min.