Roasted Tomato Galette

Preheat oven to 300 degrees F (150 degrees C).

Remove stem and quarter Roma Tomatoes (3 1/3 cups).

In a medium bowl, toss together tomatoes, Garlic (6 cloves), Smoked Paprika (1 tsp), Olive Oil (2 Tbsp) and a generous sprinkle of Coarse Salt (to taste) and Freshly Ground Black Pepper (to taste).

Arrange tomatoes skin side down and garlic in a single layer on a parchment lined sheet pan with edges. Roast for 1 1/2 hours. Remove from oven an allow to cool on pan.

Using a food processor, pulse All-Purpose Flour (1 1/2 cups), Dried Oregano (1/2 tsp), Kosher Salt (1/2 tsp), Freshly Ground Black Pepper (1/4 tsp), and Unsalted Butter (1/2 cup) until butter is broken down and mixture is crumbly. Add Parmesan Cheese (1/4 cup) and Gruyère Cheese (1/4 cup) and pulse 2-3 times to combine.

In a small bowl whisk together Egg (1), Distilled White Vinegar (1 tsp) and 1 Tbsp of the Water (2 Tbsp). With the processor running add gradually until mixture pulls away from the edge. Add the remaining 1 Tbsp of cold water if necessary. Remove dough from processor and form into an approximate 1-inch thick disk. Wrap with plastic wrap and chill for at least an hour but can be made and chilled one day ahead. Allow to come to room temp before rolling.

Preheat oven to 400 degrees F (200 degrees C).

Roughly chop garlic and tomatoes into bite-size chunks.

Roll pastry dough into a free form circle approximately 14 inches in diameter and 1/8-inch thick. Move pastry to a parchment-lined baking sheet.

Leaving a 2-inch border, arrange roasted tomatoes and garlic in the center of the pastry.

Wrap edges over top of tomatoes, creasing slightly as you go. Top center with Provolone Cheese (2/3 cup) and Fresh Basil (2 Tbsp). Whisk Egg (1) with 1 tbsp of water and brush on pastry. Bake for 30 minutes until golden.

Allow to rest 2-3 minutes, then cut into slices and serve.