In this episode of Bake It Up A Notch, Erin Jeanne McDowell makes tomato pies two ways—here, a tomato galette, features a crispy parmesan-laced crust.
In the bowl of a food processor, pulse the flour, parmesan, salt, and pepper to combine. Add the cubed cold butter, and pulse in short bursts until the butter is almost completely incorporated—you may still see a few small pieces of visible butter in the mixture, but most of the mixture will look a bit more like cornmeal.
Dollop the cheese and scallion mixture over the center of the dough, then use a small offset spatula to spread into an even layer in the center, leaving the outer 2 inches/5 centimeters of the pastry uncovered.
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