Dough: 1. Combine the flour, 1/2 teaspoon salt, baking powder, and butter pieces in the bowl of a food processor or using your finger tips rub the mixture together until butter is incorporated. 2. Fold in in the yogurt, then press it into a ball. Wrap tightly with plastic wrap and refrigerate for 2 hours. Make the filling: 1. Preheat the oven to 425. 2. Roll out the dough on floured parchment until 1/8 inch thick. Place the dough on a baking sheet and chill for 15-20 minutes. 3. Cut tomatoes in half and sprinkle with 1/2 teaspoon salt, set on several layers of paper towels to drain (otherwise the tart will be soggy). 4. Shred cheese. 5. Leaving a 3 inch border, spread the cheese on top of the dough, then arrange the tomatoes evenly over the cheese. Fold the edges of the dough over the tomatoes, leaving the center of the tart open. 6. Bake the galette until golden brown, 30 to 40 minutes. Let cool.
This amazing summer dish is so so tasty. Use any hard cheese in place of the Manchego - parmesan and sharp white cheddar are good substitutes. If you really want to take this up a notch use creme fraiche instead of the yogurt in the crust.