Roasted Tomato & Goat Cheese Galette

Preparation

Preheat your oven to 400°F (200°C).
Combine flour and salt in a large bowl.
Incorporate the cold, cubed butter into the flour mixture, mixing until it resembles coarse crumbs.
Mix in the sour cream until combined. If the dough feels too dry, add water a tablespoon at a time until it comes together.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Filling and Assembly

Toss the halved cherry tomatoes with olive oil, thyme, balsamic vinegar, salt, and pepper in a bowl.
Spread the tomatoes on a baking sheet and roast in the preheated oven for 15-20 minutes.
Roll out the chilled dough on a floured surface into a circle about 12 inches in diameter.
Transfer the rolled-out dough to a parchment-lined baking sheet.
Spread the crumbled goat cheese in the center of the dough, leaving a 2-inch border. Top with the roasted tomatoes.
Fold the edges of the dough over the filling, pleating as you go. Brush the edges with beaten egg.
Bake the galette in the preheated oven for 30-35 minutes.
Cool the galette for a few minutes after baking.
Garnish with fresh basil before slicing and serving.
Serve warm or at room temperature.