Tomato & Plum Galette With Black Pepper-Parmesan Crust

• For the crust:
• 1 1/4 cups unbleached all-purpose flour
• 2 tablespoons finely grated Parmesan
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sea salt
• 8 tablespoons (1 stick) unsalted butter, cold
• 2 tablespoons sour cream, cold
• 5 tablespoons ice water, plus more as needed
• For the filling:
• 3 cups small heirloom tomatoes (I used a mix of cherry, grape, and plum varieties)
• 1 dash sea salt
• 3 medium black plums
• 1/4 cup finely grated Parmesan, divided
• 1 egg, lightly beaten
• 1 dash ground black pepper
• 1 tablespoon torn tarragon leaves

1. In a large mixing bowl, combine the flour, Parmesan, black pepper, and sea salt. Grate in the butter, then mix it into flour with your fingertips.
2. In a small bowl, combine sour cream and ice water. Drizzle over flour mixture, using a Silicone spatula to fold in the liquid. Turn out onto a lightly floured surface, gather into a disc, and wrap tightly with plastic. Chill in refrigerator for 30 minutes (or an hour or more if it's a hot, humid day).
3. Preheat oven to 425u0b0 F. Set out a rimmed baking sheet.
4. Core and cut tomatoes into 1/4-inch slices. Use your fingertips to scoop out all the seeds you can, then line a plate with paper towels, scatter the tomato slices over top, and sprinkle with sea salt. Cut plums into 1/4-inch slices.
5. On a lightly floured sheet of parchment, roll dough into a rough 14-inch circle. Brush any excess dough or flour from the parchment, reserving leftover dough. Scatter 2 tablespoons Parmesan in a 12-inch circle in the center of the dough circle. Next, arrange a band of tomatoes around this 12-inch circle. Working inwards, alternate circles of plums and tomatoes, tucking each layer against the other so they stand up at a diagonal. Working quickly, fold up the sides of galette, pressing along each seam. If needed, use any excess dough to patch holes. Lightly brush edges with the egg and sprinkle with a generous pinch each sea salt and pepper.
6. Carefully lift parchment, galette and all, onto a rimmed baking sheet. Trim parchment as needed. Bake at 425u0b0 F for 10 minutes. Pull galette out of oven, sprinkle with remaining Parmesan, rotate pan, and slide back into oven. Lower heat to 375u0b0 F and bake until galette is a rich golden brown, 20 to 25 minutes more.
7. Cool for 15 to 20 minutes, scatter tarragon leaves over the top, and then serve warm.

crust, flour, parmesan, freshly ground black pepper, salt, unsalted butter, sour cream, water, tomatoes, salt, black plums, parmesan, egg, ground black pepper, tarragon

Taken from food52.com/recipes/37416-tomato-plum-galette-with-black-pepper-parmesan-crust (may not work)