I assemble this tomato and gruyere cheese galette by sprinkling shredded gruyere cheese and sweet basil into the center of a cornmeal pastry and top with ripe heirloom tomato slices. Simply fold up the pastry edges to make a free-form tart. There will be streaks of butter when you roll out the pastry but no need to worry. In the oven, those streaks of butter help to create light, flaky, buttery layers. The sweetly salty gruyère melts and the heirloom tomatoes perfectly roast all while nestled within the sides of the golden pastry. This galette is easier to make than a traditional tart and offers a crispier crust.

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