Savory (Or Sweet!) Cherry Tomato & Goat Cheese Galette

Combine flours and salt in a large mixing bowl. Add butter and cut in with a pastry blender. Chill the entire bowl in the fridge or freezer for at least 15 minutes.

In a small pitcher, combine water, maple syrup, and sourdough starter. Place in the fridge or freezer.

While liquids are chilling, dump butter-flour mixture onto a clean, sturdy countertop. Use a rolling pin to flatten the butter pads into flat, floury sheets. Use plenty of the loose flour to keep the countertop, butter, and rolling pin from sticking. If the butter is too melty, chill it in the fridge. When all butter pieces are flattened, return mixture to bowl and return to fridge to chill again.

Pour liquids into the bowl with dry ingredients, tossing loosely with gentle fingers to disperse the liquid around, without squeezing or kneading. The idea is to keep the butter incorporated, yet distinct.

Turn the loose, chunky, floury dough out onto the countertop. Use a bench scraper to cut the dough in half and pile on top of the other half. Use your hands to flatten. Cut the dough in half again, stack it up, and flatten. Cut, stack, and flatten once more for a total of 3 times, gathering up loose pieces of flour and butter that are escaping and making sure they are smushed in. Scrape the countertop as needed to keep the bottom of the dough from sticking too much. Work fast so the dough doesn’t melt. Dough should be able to loosely hold together in one scraggly ball. Put into tupperware or a covered bowl and chill in the fridge for 3 hours,or overnight.

When ready to prepare your galettes, let the dough warm at room temperature for 15 minutes and preheat the oven to 425 degrees.

On a lightly floured surface, use a rolling pin to firmly flatten the dough to ¼-inch-thick rectangle. Use a bench scraper to cut dough into 6 rectangular galette crusts.

Place crusts on baking sheets. Top each with a generous spoonful of goat cheese, and smoothwith a spoon or spatula to ½ inch from the edge of the galettes.

Top with cherry tomatoes. Sprinkle with a pinch of salt and fresh summer herbs. To make it sweet: drizzle maple syrup over the tomatoes.

Fold up the four edges of the galette crusts over the outer portion of the topping, leaving most of the center topping still visible.

Brush top of crusts with egg wash (one egg whisked with a fork).

Bake for 30 minutes, turning halfway, or until the edges are dark brown and the bottom crust is crisp.