Tomato GaletteAugust 29, 2017 By Cathy — 11 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.
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.
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.
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.
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.
- 1 1/2 cups all purpose flour
- 1/4 cup parmesan cheese, grated
- 1 tsp Italian seasoning, dried
- 1/2 tsp freshly ground black pepper
- 1 Tbsp sugar
- 1 tsp kosher salt
- 5 oz unsalted butter (10 Tbsp), very cold and diced
- 1/4 cup ice water
- 1 Tbsp olive oil
- 1 medium onion, cut in half and thinly sliced into half moons
- 2 cloves garlic, minced
- 6 oz white cheddar cheese, shredded or grated
- 1/3 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
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.
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.
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.
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.)
Remove the dough from the refrigerator and allow it warm up just until it's soft enough to roll out.
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.
Remove from the heat and allow the onion mixture to cool to room temperature.
Roll out the dough on a well-floured surface into a 15 inch round and trim the edges.
Preheat the oven to 400 degrees.
Move the pastry round onto a parchment-lined sheet pan and spread the onion/garlic mixture over the pastry, leaving about 1 1/2 inches exposed around the edges.
Next, cover the onion mixture with the cheddar cheese and 1/3 cup parmesan. Sprinkle with the herbs, then layer the tomato slices over the top, slightly overlapping.
Sprinkle the tomatoes with the remaining tablespoon of parmesan, 1 tsp of chives, and a dash of salt and pepper.
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.
Place the unbaked galette into the refrigerator for about 15-20 minutes to chill.
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.
Slice and serve hot or at room temperature.