It's that time of year where harvest comes to a close, and produce begins its inevitable decline.

Use up the last of your garden tomatoes with this incredible recipe that's surprisingly simple to make. 

The Galette:

1 1/2 cups of flour, give or take on how wet your dough is.

10 tablespoons of cold butter, cut into cubes. 

4-5 tablespoons of cold water.

1/2 tablespoon of salt.

Mix the flour, butter, and salt in a food processor until combined into a grainy sand-like texture. Add your water and turn the processor back on until it forms into a ball. 

Roll out your dough and add more flour as needed (like shown), go by feel – you don't want the dough to feel too stiff, it needs to be soft and pliable. 

Refrigerate for a minimum of one hour. The butter needs to be cold in order to ensure a flaky crust. 

The Tomatoes

Thinly slice 4 tomatoes, preferably from your own garden or farmer's market

S&P to taste

1 clove of garlic

3 tablespoons mixed herbs, minced

Remove dough from the fridge, roll out on a floured surface until about a 1/4 inch thick and transfer to a baking tray. Evenly coat with olive oil, layer your tomatoes, leaving a few inches on all sides. Cover with herb and garlic mixture and coat with more olive oil. Wrap your dough around the tomatoes, layering onto itself.

Bake at 375 for 45-50 minutes, until golden brown and crispy. 

Enjoy!