Tomato Galette - Oryana

Ingredients

• 1 cup all-purpose flour; plus more for the work surface
• 1/2 teaspoon coarse salt; plus more for the tomatoes
• 1 teaspoon baking powder
• 1 stick unsalted butter, chilled and cut into ½-inch pieces
• 1/2 cup crème fraiche, chilled
• 1 heaping pint tomatoes, a combination of heirloom cherry tomatoes and other tomatoes, cut in half
• 1/2 pound semi-hard sheep’s milk cheese, such as manchego or pecorino Romano