Fall Harvest Tomato Galettes

• For the crust
• 1/2 cup water
• 1/2 cup (one stick) unsalted butter
• 1 1/2 cups AP flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon granulated garlic
• For the galettes
• 1 cup thinly sliced shallots
• 1 tablespoon butter
• 2 cloves minced garlic
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 cup plus 2 teaspoons finely grated Parmesan
• 1/4 cup panko bread crumbs
• 3 or 4 small tomatoes at various stages of ripeness (I used green, orange and a pink)
• 1 cup shredded mozzarella cheese
• The previously made dough

1. In a small sauce pan bring the water to a boil and add the butter in pieces to melt.
2. While waiting on the butter to melt, whisk the remaining ingredients together in a small bowl.
3. Stir the dry ingredients into the wet and refrigerate, covered for at least 4 hours or overnight.
4. In a small saute pan, melt the butter and then saute the shallots, garlic, oregano and salt gently until the shallots soften. Cool completely and then stir in the 1/4 cup of Parmesan and the panko. Set aside.
5. Slice the tomatoes about 1/4 inch thick, set in a colander to drain for about 30 minutes and then pat dry with paper toweling.
6. Pull the dough out of the fridge and knead it a bit to incorporate and lumps of butter that may have formed. Divide the dough in half and then roll each half into a 10 inch round and place on a parchment lined baking sheet or sheets.
7. Spread half of the shallot mixture on each round leaving a a one inch border. Place the sliced tomatoes over.
8. Now you have two options: 1) You can place half of the mozzarella and a teasopon of Parmesan over the tomatoes now if you want a "crusty" cheese topping or 2) You can wait about twenty minutes into the baking time to add the cheese if you want a "gooier" topping.
9. Fold the edges up to form a border around the galettes whether with cheese or without. Bake 40 to 45 minutes at 375F. Serve slightly warm or at room temperature.

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Taken from food52.com/recipes/19513-fall-harvest-tomato-galettes (may not work)