To make the flaky pastry, in a medium mixing bowl add 1 1/2 cup flour with 1/2 tsp. salt. Stir to combine.

Using a pastry blender, cut 1/2 cup cubed vegetable shortening into the flour until combined. Slowly add 1 Tbsp of ice water into the bowl stir and add remaining 3 Tbsps of water until incorporated.

With your hand knead the pastry together, should take about 4-5 turns, then shape into a disk, cover and chill for about 30 minutes.

When you are ready to bake your galette, remove from the refrigerator and roll into an (approximate) 18 inch circle.

In a small bowl stir together 4 pods of diced/microplaned garlic with 2 Tbsp olive oil. Wash and slice heirloom tomatoes into 1/2 in thick slices.

With a spoon or pastry brush, spread the garlic oil mixture on the pastry dough in a 12 inch circle. Layer the sliced tomatoes on the pastry dough and fold in the remaining pastry dough to make a hexagon around the tomatoes.

Place the heirloom tomato galette into the refrigerator for 30 minutes, before baking.

Preheat the oven to 400°F. When you are ready to bake, remove the galette from the refrigerator and drizzle the sides with olive oil. Sprinkle coarse sea salt on the sides and top of the galette.

Bake for 40-45 minutes. Remove from the oven and allow to cool slightly before slicing and serving.