Tomato Galette - cooking recipe

Ingredients

4 -5 medium tomatoes, dense flesh heirlooms
4 slices bacon
1 (14 inch) pastry dough, chilled for 1 hour (rz.# 184444)
3 ounces Fontina cheese, thinly sliced
2 tablespoons fresh chives or 2 tablespoons parsley
1 egg white
1 tablespoon water
1 teaspoon coarse sea salt or 1 teaspoon hawaiian alaea salt
salt
fresh black pepper

Preparation

Remove the stem cores of the tomatoes and slice into 3/8-inch thick slices.
Place in a single layer on cookie sheets and season with salt. Cover with a clean tea towel and set them aside.
Fry the bacon slices until just crisp and drain on paper towels; set aside.
Drain the juices that have collected around the tomatoes, using you fingers to press out any large pockets of seeds and gel.
Preheat the oven to 400\u00b0F.
Remove the chilled dough from the refrigerator and if you have not put it on a baking sheet lined with parchment, do so now.
Arrange the cheese slices over the surface of the tart, leaving a 2-inch margin around the edges.
If more juices have formed around the tomatoes, drain them again.
Set the tomatoes on top of the cheese in concentric circles that overlap slightly. (Basically, make it look pretty.).
Season the tomatoes lightly with kosher salt and generously with black pepper from a mill.
Scatter the chives over the top of the tomatoes.
Arrange the bacon strips on top.
Gently fold the edges of the tart up and over the tomatoes, pleating the edges as you fold them. (Pinch and fold, pinch and fold).
Mix the egg white and Tbs of water in a small dish.
Using a pastry brush, brush the edge of the tart lightly with the egg wash and sprinkle it with sea salt.
Bake until the pastry is golden brown and the tomatoes are soft and fragrant, about 35-40 minute.
Transfer to a rack to cool slightly.
Cut into wedges and serve warm.