Summer's almost gone, but the tomatoes aren't

In this case, I used a premade crust, being impatient, but any homemade crust would be work, as long as it's not too sweet. I often make Dorie Greenspan's basic crust for sweet galettes; I'd leave the sugar out for this dish, but likely work in some ground black pepper or thyme leaves.

The recipe as written makes two galettes, but it is easily halved. Choose a selection of colorful tomatoes and revel in the best flavor of the summer while it lasts.

Tomato and creamy cheese galette

Makes two rustic pies, 8-10 servings total

Ingredients:

Two pre-made pie crusts or two homemade galette crusts, chilled

7 or 8 medium tomatoes, a mix of colors if desired

Salt

One 5.3-ounce package Boursin cheese (I used the shallot and chives variety), room temperature

One 8-ounce brick plain cream cheese, either full fat or Neufchatel (reduced fat), room temperature

1 cup thinly sliced scallions

2 to 4 garlic cloves, minced 

Freshly ground black pepper

Extra virgin olive oil, for drizzling

Water or cream for dabbing on crust

1/4 cup or more shredded Parmesan cheese, for crust and top of galette

Instructions:

Heat oven to 400 degrees F., with racks positioned in the middle and lower middle part of the oven. Remove the crusts from the refrigerator.

Place a clean dish towel or layers of paper towels on a shallow rimmed baking sheet or cutting board. Core the tomatoes and slice them thinly, 1/4-inch or less, and place the slices in a single layer on the towel(s). Salt the tomatoes lightly and let them sit while you prepare the cheese filling.

In a medium bowl, stir together the Boursin, the plain cream cheese, scallions and garlic.

Prepare two baking sheets with parchment paper. Place one crust on each sheet. The premade crusts do not required additional rolling, but homemade crusts should be rolled out to about 12 inches in diameter. The edges do not have to be even for a galette.

Spread half the cream cheese mixture on the center of one crust, using an offset spatula and leaving a 2-inch border around the crust. Grind some pepper over the cream cheese. Repeat with the second crust.

Blot the tomato slices lightly and distribute them on top of the cheese on both crusts. Small pieces can be tucked along the edge of the cheese. Drizzle tomatoes with a bit of olive oil.

Fold or pleat the edges of the crusts up around the tomatoes, pressing lightly so the crusts stay folded. 

With a pastry brush, dab water or cream all along the exposed crust, then sprinkle the Parmesan on the crust and over the tomatoes in the middle.

Place one pan on each rack, but switch them after about 20 minutes. Bake until the filling is bubbling and the crusts are golden, 35 to 40 minutes total. (Allow about 30 minutes total for one galette if halving the recipe.)

Remove the pans to cooling racks and allow the galettes to cool about 10 minutes before cutting and serving. Galettes also can be served at room temperature. Wrap and refrigerate any leftovers.