Preheat oven to 400. Line a baking sheet with parchment paper or a silicone baking mat.

In a food processor pour flour, 1 tsp salt and butter pieces, pulsate for 30 seconds, then slowly drizzle in 1/4 cup ice water. If the dough doesn't come together, then drizzle a little more ice water in, I would suggest doing it 1 tablespoon at a time. Pulsate until the dough has come together and you can form it into a ball with your hands. Remove dough from food processor and sprinkle a little flour on a board or surface for rolling, and then with a rolling pin roll out the dough until about 1/4 inch thick and in a circular shape (it doesn't have to be perfect).

Transfer dough onto prepared baking sheet, then sprinkle the cheese in the center of the dough, make sure to leave about an inch or two around the edges free, then add on the sliced green tomatoes, sprinkle with salt, fold over the dough edges, and then bake galette for 40 minutes or until edges of the crust are golden brown. Allow to cool for 5-10 minutes, then slice and serve