Tomato & Goat Cheese Galette

Heat oven to 400ºF. Combine 2 cups AP flour and 1 tsp salt in large bowl. Cut in 8oz softened but still cool butter using fork or pastry blender until pea-sized crumbs form. Add in ice water, one tablespoon at a time, mixing until dough begins to take shape. Gently knead with fingers to help bring dough together. If needed add additional water a little at a time. Shape dough into disks. Place onto piece of parchment. Roll out to 1/4-inch thickness in a rough round shape. Move dough to baking sheet, using edges of parchment paper. Sprinkle 2 ounces of crumbled goat cheese and 1/8 cup roasted garlic over center pastry, being sure to leave a 2-inch border. Layer thick slices of four tomatoes over cheese, overlapping slices until center of dough is evenly filled. Sprinkle tomatoes with salt and pepper. Gently fold pastry edge over tomatoes, making pleats as needed to form the galette crust. Bake 50-60 minutes or until crust is golden brown and tomatoes have evaporated some of their excess water. The bake time can vary slightly depending on how juicy your tomatoes are. To serve, sprinkle remaining 2oz crumbled goat cheese and 2 tbsp freshly chopped basil over galette. Cut into thick wedges.