METHOD
Make the pastry
Cut up the vegetable shortening into small pebbles. Combine the flour and salt, then add to the shortening. Sprinkle the ice water over the mixture. Cut together with two knives or your hands. Mix just to combine. Do not overmix. Pat the disk into shape and wrap it in plastic film. Chill until ready to use, at least 2 hours. When ready to use, let the dough come to room temperature. On a lightly floured sheet of parchment paper, roll the dough to the desired size 1– large uneven round, about 1/8” thick for a galette or cut out six 5” rounds for tartlet pans.

Prepare pan-roasted tomatoes
Heat the olive oil in a large skillet over medium-high heat. When the oil starts to shimmer, add the tomatoes in a single layer. Cook for 5-8 minutes, shaking the pan occasionally, until the tomatoes begin to soften. Reduce the heat and add the garlic and fresh herbs. Continue cooking until the tomatoes blister and char on the outside. Remove the garlic and herb sprigs. Cool tomatoes before using. Optional - reserve any remaining tomato oil for garnishing.

Make the filling
In a small bowl, combine the goat cheese and Roquefort cheese, if using. Add the herbs and season with salt and pepper, to taste.

Assemble galette or tartlets
Spread the cheese mixture evenly over the dough, leaving a 1-1/2" border for the galette and ¼" border for tartlets. Top the filling with the blistered cherry tomatoes, season with sea salt and cracked black pepper. For the galette, fold the border edge inward and press to seal. For the tartlets, cut a clean edge with the back of a knife. Transfer to a sheet pan and bake in a preheated oven at 350°F (176°C) until golden brown, about 45-55 minutes for the tartlets and 55-65 minutes for the galette. Remove from the oven and let cool slightly before serving. Garnish with fresh basil leaves.