Recipe by Pete Peterson
1 cup all-purpose flour; plus more for the work surface
½ teaspoon coarse salt; plus more for the tomatoes
1 teaspoon baking powder
1 stick unsalted butter, chilled and cut into ½-inch pieces
½ cup crème fraiche, chilled
1 pint tomatoes, a combination of heirloom cherry tomatoes and other tomatoes cut in half, or sliced if large
½ pound semi-hard sheep’s milk cheese, such as manchego or pecorino Romano
Combine flour, salt, baking powder, and butter pieces in the bowl of a food processor. Blend just until the butter is incorporated, and small bits of butter still remain visible. Mix in the crème fraiche, again making sure not to overmix. On a cutting board, gently push the dough into a pile. Wrap tightly with plastic wrap and refrigerate for an hour.
Put the tomatoes in a colander and sprinkle generously with coarse salt. Lay the tomatoes on several sheets of paper towel to drain (dried tomatoes will make a crisp tart).
Heat the oven to 425°F. Dust a work surface well with flour and roll the dough into a 12-inch round about 1/8 inch thick. Dust flour under the dough if it starts to stick.
Carefully slide a rimless baking sheet under the dough. Leaving a 3-inch border, scatter the cheese on top of the dough, then arrange the tomatoes evenly over the cheese. Fold the edges of the dough over the tomatoes, making pleats as you fold, leaving the center of the tart open. Bake the galette, until golden brown, 30 to 40 minutes. Let cool on a rack.