The war on summer needs to stop. I’m looking at you pumpkin spice lovers. Stop flooding my Instagram feed with #PSL. You know, fall does not officially start until September 22. I don’t understand why some people feel the need to rush headlong into fall.

Early September is the time to be gorging on tomatoes and corn.

I refuse to be rushed into the new season. I’m one of those people that continue going sockless well into November. I have been known to slip into my winter boots, barefoot. To be fair, they are fur lined (well fake fur). To be honest, I have trouble with transitions. I always have. So I am here today to prolong your summer as long as possible with a glorious tomato galette. A galette, for the uninitiated, is French for lazy-ass tart 😉. It is essentially a free-form pie. No tart or pie pan needed.

The problem with many pie or tart doughs is toughness. When flour and water are mixed together, water molecules hydrate the gluten-forming proteins in the flour and too much gluten formation can lead to a tough crust. But, when we add fat into the mix, the flour protein molecules become coated with that fat. They provide a barrier that keeps the water molecules away from the protein molecules. Sort of like when you apply frizz-fighting cream into your hair. It coats the hair strands and when dried, protects your hair from moisture in the air.

My galette dough boasts two types of fat, butter and sour cream, leading to a very tender and flaky AF crust. The dough for this galette is so simple to make. It comes together in the food processor in about less than 30 seconds. It is extremely versatile and can be used for both sweet and savoury galettes. The dough freezes beautifully. I usually make extra, roll it out and tuck it into the freezer for when I need a galette fix fast.

The dough is spread with a bit of Dijon mustard for tang and then covered with nutty Gruyere and sliced tomatoes. I found some gorgeous heirloom tomatoes at the supermarket, but any local tomato will be delicious. Finish with drizzle of honey, a sprinkle of thyme and a generous shower of salt. Add fresh basil after baking. Galettes need to a hot oven to brown up that bottom crust. It’s perfect hot, warm or even at room temperature.

Click here to print recipe for Tomato and Gruyere Galette.