Fresh Tomato Galette
Tomato Galette
Fresh tomatoes are ripening ... the perfect excuse to make this yummy pastry! Variety of tomatoes, cheese, herbs creates a tender, flakey pastry rich in flavor ... Perfect side dish, appetizer or vegetarian entrée.
Tomato Galette
Serves 4 - 6
Ingedients:
Filling:
2 large tomatoes, sliced
12 assorted colored small tomatoes (grape, sunburst, mini-cherry), halved
3 medium cherry tomatoes, sliced
1 teaspoon kosher salt
1/8 teaspoon black. pepper
4 slices provolone cheese, quartered
1/4 cup red onion, thinly sliced & chopped
1/2 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 tablespoons fresh basil or parsley, chopped
Drizzle of olive oil
1 egg, beaten
Crust:
1 1/4 cup flour
1/4 teaspoon kosher salt
1/2 cup butter, cold & cube
3-4 tablespoons cold water
Equipment needed:
Parchment paper
Measuring cups and spoons
Medium mixing bowl
Pastry blender or food processor
Rolling pin
Cutting board & chef knife
Serrated knife
Paper toweling
Half sheet pan
Pastry brush
When my garden is producing, I’m always looking for yummy ways to eat my tomatoes... besides slicing them and eating them raw. Even though that is the best. This open-faced pie is the best!! Super simple with only a few staple ingredients ... Baked to savory perfection… Grab your rolling pin and let’s bake!
Instructions:
Preheat oven to 400 F.
Using a serrated or very sharp knife, slice tomatoes no thinner than 1/4-inch thick. Place
on sheet pan covered with paper toweling. Combine salt and pepper. Sprinkle over
tomatoes and set aside.
In medium mixing bowl, place flour, salt and cubed butter. Cut ingredients together until
resembles fine cornmeal. Sprinkle water in 1 tablespoon at a time continuing to cut in
together until dough forms a ball when squeezed.
Form dough into a ball and place on top of parchment paper sprinkled with flour. Allow
to rest for a few minutes or refrigerate for 20 minutes.
Press ball into a round disk ~ 2 inches thick. Sprinkle additional flour on top of disk and
roll out into a 10-inch circle about 1/4-inch thick.
Arrange quarters of cheese on center of dough circle leaving ~ 1 1/2-inch edge.
Arrange tomato slices on cheese and small tomatoes in cracks and crevasses ...
attractively. Sprinkle red onions on top of tomatoes
Finally, combine parmesan cheese, garlic powder & pepper in a small bowl. Place cheese
on top of crust. Fold crust carefully over edges of tomatoes, overlapping as you go
around the circle.
Sprinkle galette with chopped herbs and a drizzle of olive oil. Brush crust liberally with
egg.
Bake in preheated 400 F oven for 35 – 40 minutes or crust is golden brown and
tomatoes are bubbly.
Allow to rest for a few minutes and slice into wedges...
ENJOY!!
** Can be served warm or room temperature. Makes a great appetizer… cut into 10 slices, or a yummy vegetarian entrée. Check out my dinner below with the galette as a side dish too!