Heirloom Tomato and Hazelnut Galette

A recipe for an heirloom tomato galette with mascarpone cheese, hazelnuts and fresh herbs.

For the Dough:
1 cup plus 2 tablespoons all-purpose flour
1/4 cup hazelnut flour
1/4 tsp. salt
1/2 cup (8 tablespoons) unsalted butter, cut into pieces and chilled
1/4 cup Greek yogurt
1/4 cup cold water
2 tsp. lemon juice

For the Filling:
4 ounces mascarpone cheese, softened at room temperature
2 tablespoons hazelnut butter
1/2 tsp. salt, divided
1/2 tsp. black pepper, divided
3-4 heirloom tomatoes, thinly sliced
1 tablespoon fresh thyme leaves
Fresh basil for garnish, if desired

For the Egg Wash:
1 egg yolk
2 tsp. water

View the full recipe at Floating Kitchen →