Ingredients

• For the All-Purpose Galette Dough:
• 6¾ ounces (1-1/2 cups) unbleached all-purpose flour
• ½ teaspoon granulated sugar
• ¼ teaspoon kosher salt
• 4½ ounces (9 tablespoons) cold unsalted butter, cut into ½-inch pieces
• 4 to 5 tablespoons ice water
• For the Galette Filling:
• 11/2-2 pounds heirloom tomatoes
• 2-3 large shallots
• 1 egg
• 1 teaspoon heavy cream or half and half
• 2 tablespoons minced fresh thyme
• 4 ounces shredded sharp white cheddar cheese
• 2 ounces shredded asiago cheese
• 2 ounces shredded Parmesan cheese
• Salt and pepper