Place the Flour and Salt in the bowl of your food processor and pulse a couple of time to mix it. Cut your cold butter into small cubes and add it to the Flour. Pulse until it looks like small crumbs / sand. Add the cold water and continue pulsing until a ball of dough starts forming.
Remove the pastry from the bowl and place it on a lightly floured surfaced. Without kneading it, assemble it into a disc shape, cover with plastic wrap and place in the fridge to set for at least 30 minutes.
Basil Whipped Feta
Place the Feta, Thickened Cream and Basil Leaves in your mixer or food processor and blend until combined.
To assemble the Tomato Galette
Preheat your oven on 180'C.
Slice all the tomatoes and set aside.
On some baking paper or a baking mat, roll the Galette Pastry into a large round shape. Optionally, sprinkle some Semolina Flour over the rolled dough to absorb the moisture of the tomatoes.
Spread the Basil Whipped Feta almost to the edges of the Pastry. Cover with the sliced Tomatoes, alternating one slice of red tomato with one green tomato. Place a few basil leaves in between the tomatoes. Drizzle the Olive Oil over the Galette.
Fold the edges of the Galette Pasty over the last row of Tomatoes.
Whisk the Egg Yolk and Milk and brush it over the edges of the Galette Pastry.
Bake in the oven for 20 to 25 minutes or until the pastry is golden brown.
Optionally, drizzle some Balsamic Glaze over the Tomato Galette before serving.