Tomato Galette
A savory tomato galette with heirloom tomatoes on a flaky, buttery cheddar cheese crust. It's one part tart and one part pizza. Pair it with salad for a delicious lunch or dinner.
Equipment
- Baking Stone, or baking sheet, preferably without sides
Ingredients
Cheddar Crust
- 1 1/4 cups all-purpose flour, 150 g
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut or cubed
- 1 1/2 cup freshly grated sharp cheddar cheese, divided
- 3-4 tablespoons ice cold water
Heirloom Tomato Filling
- 2 tablespoons olive oil
- 1 large white onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup coarsely chopped basil
- 1 large ripe heirloom tomatoes, sliced into 1/3-inch slices, about 3/4 lb.
- 1 egg, beaten
Instructions
Make the Dough
- In the bowl of a food processor, add the flour, salt, butter and 1 cup of the grated cheddar. Close the lid and pulse until large crumbles form.
- Pulse in 1 tablespoon of water at a time (not the ice) until the dough is easily able to hold its shape.
- Remove the dough from the food processor and form into a round ball. Wrap in plastic wrap or place in a quart-size bag and set in the fridge to rest for at least 30 minutes. This can be made a day in advance!
Make the Filling
- Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook until translucent and lightly browned, about 10 minutes. Season with salt and pepper.
- Add the garlic and basil and cook for just 30 seconds. Set aside to let cool slightly.
Assemble and Bake
- Preheat the oven to 375 degrees F.
- Line a baking sheet (preferably without sides, I use a round baking stone. If your baking sheet only has sides, flip it over and use the back.
- Roll the dough on a floured surface into a 15-inch round. If your dough is sticking at all, dust the surface with more flour. Transfer it by rolling it onto your rolling pin and then unrolling it onto the parchment paper lined baking sheet.
- Spread the onion mixture over the dough, leaving a 2-inch border without the filling. Sprinkle the remaining 1/2 cup grated cheddar onto the onion filling and arrange the tomatoes in a single layer over the cheese and season with a pinch of salt and pepper.
- Lift the edges of the dough and fold them inward over the filling, pleating as you go. Brush the beaten egg over the exposed crust.
- Bake until the crust has browned, about 40-45 minutes. When done, remove the baking sheet from the oven and slide the galette off the parchment paper onto a cooling rack.
- Let cool for 10 minutes. Cut the galette into wedges and serve.
Nutrition
Serving: 1sliceCalories: 311kcalCarbohydrates: 18gProtein: 8gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 72mgSodium: 385mgPotassium: 137mgFiber: 1gSugar: 2gVitamin A: 866IUVitamin C: 5mgCalcium: 170mgIron: 1mg