Place the flour, parmesan, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse a couple of times to combine. Add the chilled cubed butter and continue to pulse until pea-sized crumbs begin to form.

With the food processor running, slowly add the ice water through the feed tube in a steady stream. As soon as the dough starts to come together, stop the machine. Remove the dough from the bowl and shape it into a disk.

Wrap the disk in plastic wrap and chill in the refrigerator for at least 2 hours or overnight.

Preheat the oven to 350°F/180°C. Line a baking sheet with parchment paper.

Remove the chilled disk of dough from the refrigerator and place it on a lightly floured work surface. Use a rolling pin to roll from the center of the dough out toward the edges, rotating the dough every few strokes to make sure it doesn’t stick to the counter. Continue to roll until the pastry is about

⅛ inch/3 mm thick and 14 inches/35 cm in diameter.

Carefully fold the pastry in half and then in half again.

Transfer the dough to the center of the prepared baking sheet and gently unfold it.

Use a small offset spatula or the back of a spoon to evenly spread the olive tapenade across the pastry in a circle, leaving a 2-inch/5 cm border all around for folding.

Spread the cherry tomatoes across the tapenade and then begin to fold the remaining pastry over on top of the tomatoes, making a tuck around the edge every 2 inches/5 cm or so. Continue until the galette is fully formed with a window on top exposing some of the tomatoes.

Use a pastry brush to coat the top and sides of the galette with the beaten egg.

Bake for 45 to 50 minutes, until the pastry is a lovely golden brown and the tomatoes are fully roasted and bubbling.

Remove the galette from the oven and allow it to cool before slicing, as it will be pretty juicy when first baked.

Sprinkle the top of the galette with a little more grated parmesan and some fresh basil before serving.