Tomato Galette

August 29, 2017 By Cathy — 7 Comments
End of summer vibes are strong with this tomato galette…flaky, savory crust; vine ripened Jersey tomatoes; bright, fresh herbs; and salty cheese. Take that fall.

Tomato Galette

Okay, I have exactly six days to complete all of the items on my summer to-do list. Yikes. It is lengthy, ambitious and with minimal time left to finish the tasks, I can now firmly say, utterly unrealistic. I set myself up for failure pretty much every year. For some reason come June, I’m convinced that I will not only have extra hours of daylight during the summer season, but extra hours in each day.

Tomato Galette

This year I pledged to:

– Add a new menu section to the blog (coming soon I swear!).

– Conceptualize, recipe test, and write every recipe for the fall/winter season.

– Work out like a machine.

– Play board games that go on for days, conquer impossible jigsaw puzzles, and take lengthy daily bike rides with my kids.

– Attend multiple concerts, read constantly and never turn on the TV.

– Host fabulous multi-course outdoor dinner parties under twinkling trees and candlelit lanterns.

– Travel more, drink less wine and learn to love okra.

– Brush up on 7th grade math, go to bed at a respectable hour, and wake up easily, not begrudgingly.

Tomato Galette

 

Tomato Galette

Okay, so the list gets a little bonky towards the end, but a girl’s got to have goals. The reality is I will have a menu section soon, my fall recipes are conceptualized, just not yet realized. I’ve walked daily (but did not run, nor lift a single weight), puzzled frequently, biked occasionally, seen a couple of great concerts, watched/binged TV like it was my job, hosted one, maybe two dinner parties (under inadequate lighting), traveled a little, had a lot of wine and still hate okra. I’ve also come to realize that I top out on 6th grade math, will forever be a night owl, and never a morning person.

Tomato Galette

 

Tomato Galette

So while I haven’t conquered everything on the list, the summer is not without its successes. And this tomato galette is indeed a success. It tastes of vine ripened Jersey tomatoes, fresh herbs and salty cheese. The crust is flecked with pepper, herbs and the nutty bite of parmesan. It impressed my pizza loving kids, while satisfying our grown up cravings.

This makes an impressive starter, a light dinner or a lovely brunch entree. It celebrates simple flavors, summer produce and a rustic technique. It’s not not fussy, yet it is special. And it’s everything I want in summer eating.

So list be damned. I should have started and ended the summer to-do list with: make a few killer dishes, enjoy my family and get inappropriately tan. Now that’s a list I can conquer.

Tomato Galette

5.0 from 1 reviews
Tomato Galette
 
Prep time
Cook time
Total time
 
End of summer vibes are strong with this tomato galette...flaky, savory crust; vine ripened Jersey tomatoes; bright, fresh herbs; and salty cheese. Take that fall.
Author:
Recipe type: Pie/Tart
Serves: Serves 6
Ingredients
  • Galette Dough
  • 1½ cups all purpose flour
  • ¼ cup parmesan cheese, grated
  • 1 tsp Italian seasoning, dried
  • ½ tsp freshly ground black pepper
  • 1Tbsp sugar
  • 1 tsp kosher salt
  • 5 oz (10 Tbsp) unsalted butter, very cold and diced
  • ¼ cup ice water

  • Filling
  • 1 Tbsp olive oil
  • 1 medium onion, cut in half and thinly sliced into half moons
  • 2 cloves garlic, minced
  • 6 oz grated white cheddar cheese
  • ⅓ cup + 1 Tbsp parmesan cheese, grated
  • 2 tsp fresh thyme, minced
  • 1 Tbsp fresh parsley, minced
  • 1 Tbsp + 1 tsp fresh chives, minced
  • 2 large tomatoes, thinly sliced into rounds
  • Kosher salt and pepper
  • 2 Tbsp heavy cream
Instructions
  1. Galette Dough: Combine the flour, parmesan, Italian seasoning, pepper, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix.
  2. Add the cold, chopped butter and pulse about 10 -12 times until the butter is cut into the flour mixture and it's pea size.
  3. Pour in the ice water and pulse a few more times until a ball begins to form. Be careful not to overmix. The dough should not be completely blended, it will come together on the counter.
  4. Scrape dough onto the counter and form into a flat disc. Wrap in plastic wrap and refrigerate for at least an hour or overnight. (Dough can also be frozen for several weeks. Defrost in refrigerator before proceeding.)
  5. Make the galette: Remove the dough from the refrigerator and allow it warm up just until it's soft enough to roll out.
  6. While the dough is resting, heat the oil over medium heat in a medium saute pan. Add the onion and saute for 3 mins. Add the garlic and sprinkle of salt and continue to cook until the onions and garlic are just golden, another 3-4 mins.
  7. Remove from the heat and allow the onion mixture to cool to room temperature.
  8. Roll out the dough on a well-floured surface into a 15 inch round and trim the edges.
  9. Preheat the oven to 400 degrees.
  10. Move the pastry round onto a parchment-lined sheet pan and spread the onion/garlic mixture over the pastry, leaving about 1½ inches exposed around the edges.
  11. Next, cover the onion mixture with the cheddar cheese and ⅓ cup parmesan. Sprinkle with the herbs, then layer the tomato slices over the top, slightly overlapping.
  12. Sprinkle the tomatoes with the remaining tablespoon of parmesan, 1 tsp of chives, and a dash of salt and pepper.
  13. Fold the edges and pleat the border around the filling, leaving the center exposed. Don't worry about perfect folds, it's meant to have a rustic appearance.
  14. Place the unbaked galette into the refrigerator for about 15-20 minutes to chill.
  15. Remove, brush the edges with the heavy cream and bake for about 40 mins or until the filling is bubbling and the crust is golden brown.
  16. Slice and serve hot or at room temperature.

Tomato Galette

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Filed Under: Main Dishes, Pies/Tarts, Recipe, Veggies

Comments

7 responses to “Tomato Galette”

  1. Cathy Dolata Diaz says:

    Your thoughts about the fleeting nature of summer mirror mine. I work hard every day to stay in the moment.

    Your Tomato Galette looks amazing. I can’t wait to try it!

    • Cathy says:

      So glad to hear I’m not alone in clinging to the last days of summer. Please let me know if you give the galette a go, I would love to know what you think.

  2. Ha! Ha! Your overambitious list sounds a bit like mine. On the plus side you have conceptualized all your fall/winter recipes. That, my friend, is waaaaay more than I have manage to accomplish this summer. As for the workouts. . .well. . .I can definitely help you with those. The hubby and I have been working out consistently, completing weekly trail runs (he’s become a Spartan fanatic), and have been consistently going to crossfit (talk about intimidating), weight training & conditioning for crossfit on our off days (in the hopes to make the experience less intimidating). But my physical endurance and muscles (which I had previously claimed were strictly for aesthetic purposes only) have improved boatloads. Which brings me to this lovely galette. Such a delicious way to carb out with. Oh. . .and I love that you are sticking it to fall. I’m not ready to let summer go. . .I mean. . .I’m still trying to squeeze in one last item on my “to do” list after all.

  3. Girl, you are so ambitious this hot, sultry August. I’m impressed and inspired!!! And this galette is a beauty!

    • Cathy says:

      Awe shucks girl. I was ambitious, but clearly faltered. Here’s to a semi-ambitious September.

  4. Lynn says:

    This recipe is the second one I have made from Cathy’s site, and once again, the results were outstanding: rave reviews from around the table tonight. I was lucky to have a basket of fresh market tomatoes, and some thyme from my struggling herb pot, but I’m sure it would still be great with “grocery store” hothouse tomato in winter. I struggle with rolling out pastry, but I did okay with this version, and it was flaky and flavourful coming out of the oven. Highly recommend this either as a main course or a side dish.

    • Cathy says:

      I’m so glad you enjoyed this galette Lynn and especially the crust! It’s one of my faves for sure. And the nice thing about a rustic presentation is it doesn’t have to be perfect. Thanks so much for your comments and please stay in touch!

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