Tomato Galette
Prep Time
40 mins
Cook Time
45 mins
Chilling Time
1 hr 20 mins
Total Time
1 hr 25 mins
End of summer vibes are strong with this tomato galette...flaky, savory crust; vine ripened Jersey tomatoes; bright, fresh herbs; and savory cheese.
Course:
Pie/Tart
Cuisine:
American
Keyword:
tomato galette
Servings: 6 Servings
Calories: 500 kcal
Ingredients
Galette Dough
- 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, very cold and diced (10 Tbsp)
- 1/4 cup ice water
Tomato Filling
- 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 parmesan cheese, grated (+1 Tbsp)
- 2 tsp fresh thyme, minced
- 1 Tbsp fresh parsley, minced
- 1 Tbsp fresh chives, minced (+1 tsp)
- 2 large tomatoes, thinly sliced into rounds
- Kosher salt and pepper
- 2 Tbsp heavy cream
Instructions
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.
-
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.)
Make the Galette
-
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.
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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.
Recipe Notes
- Cold ingredients yield the flakiest crust! You can dice the butter and pop it in the freezer before making the dough.
- Don't over-process the dough. Pulse just until the dough comes together and form it on the counter.
- This dough is great to make ahead. I make a double batch and freeze one to use for a later time.
- Minced fresh herbs would be delicious in this crust too. Add a sprinkle in if you have extra.
- Ripe, flavorful tomatoes make the best tart. Stay away from those mealy, out-of-season tomatoes!
Nutrition Facts
Tomato Galette
Amount Per Serving
Calories 500
Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 21g131%
Cholesterol 94mg31%
Sodium 725mg32%
Potassium 185mg5%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 4g4%
Protein 14g28%
Vitamin A 1455IU29%
Vitamin C 8.8mg11%
Calcium 345mg35%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.