Tomato Galette
Juicy tomatoes pair with a buttery flakey pastry dough and a cheesy filling to createa deliciously colorful savory galette!
Ingredients
For the Galette Dough
- 1 ¼ cup of all-purpose flour
- 1 teaspoon kosher salt
- black pepper
- 1 cup cheddar cheese shredded
- 1 egg beaten
- 8 tablespoons butter (1 stick), cold and cut into cubes
For the Heirloom Tomato Filling
- 1.5 pounds of heirloom tomatoes different colors, thinly sliced
- 1 teaspoon kosher salt
- 8 ounces of mascarpone room temperature
- 1 garlic clove minced
- 2 teaspoons fresh lemon juice from 1 lemon
- ½ teaspoon of salt
- 1 egg + 1 tablespoon of water
- ½ cup of parmesan
- 1-2 tablespoons olive oil
- Freshly cracked black pepper
- Flaky sea salt
- Fresh herbs for garnish optional
Instructions
For the Dough
- To make the galette dough: combine the flour, salt and pepper in the bowl of a food processor. Give it a few quick pulses to blend the ingredients together. Add the butter and pulse until the mixture resembles coarse crumbs. Add the cheese and drizzle the egg and pulse until a ball just begins to come together.
- Form dough into a disk, wrap in plastic and chill until firm, at least 30 minutes.
For the Heirloom Tomato Galette
- Pre-heat oven to 400 F.
- To prep the tomatoes: toss the slices with a teaspoon of kosher salt and spread them on a clean dish towel or parchment lined baking sheet and let sit for at least 15 minutes. Pay them dry with paper or dish towels.
- To make the mascarpone cheese filling: combine mascarpone, garlic, lemon juice, salt and pepper in the bowl of a food processor and mix until it’s all combined and smooth.
- To roll out the dough: do it on a well-floured surface. Transfer dough to parchment paper lined baking sheet/tray (so that you are assembling the galette directly on what it will be baked on). Chill in freezer for 10 minutes.
- To assemble the galette: spread the mascarpone mixture on the dough, leaving a 1-2’ border. Pile the tomatoes on top of the mascarpone. Fold the edges of the galette dough over the tomatoes. Brush the sides of the galette with the egg wash and sprinkle with the parmesan cheese. Drizzle tomatoes with olive oil, freshly cracked black pepper and flaky sea salt.
- Transfer galette to oven and bake for 35-45 minutes, until the crust is golden brown, and tomatoes are starting to burst.
- Top with basil and serve warm.
Notes
- When possible, buy local heirloom tomatoes grown sustainably.
- For a flakier and more delicate pastry dough, start with very cold butter.
- Dough must chill in the fridge at least 2 hours and up to 2 days and will keep up to a month in the freezer.
- Remember to salt the tomatoes to release their liquid and prevent a soggy crust.
- Embrace galettes inner chill and don’t worry about perfection when assembling.
- The galette tastes best straight from the oven, served warm.