August 10, 2019

Tomato Galette


My co-worker Coltin brought in a bounty of tomatoes he'd grown in his garden.  Never one to pass up on lovely produce I grabbed a few of the big, beefy ones.  First thing that popped in to my mind was to use them in a Tomato Galette.  I'd bookmarked a recipe from Cook's Country but didn't have all the ingredients so I improvised a bit and it still turned out delicious.    


I had plans to use up some leftover roasted vegetables by making a quiche.   Not wanting to make two different crusts for the quiche and the galette I saved myself some time and just doubled the quiche crust recipe.  It's super buttery and flaky and bakes up beautifully.

The galette itself couldn't have been easier to throw together.  Slice up the tomatoes, lightly salt them and then drain in a colander for at least 30 minutes.  This extracts most of the excess juice that otherwise would be the bane of any flaky pastry.   No soggy bottoms over here!  Add some cheese, shallots, garlic and thyme and you've got a gorgeous looking galette.


This is a fantastic option for a vegetarian but meat eaters will love it too!  Add a salad and you've got yourself a delicious meal.  

Tomato Galette (adapted from Cook's Country)

Makes one 9-inch galette

CRUST
1 1/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons unsalted butter, cold and cut in to 4 pieces
3 tablespoons vegetable shortening
4-5 tablespoons ice cold water

FILLING
1 pound tomatoes, cored and sliced 1/4 inch thick
1 shallot, sliced thin
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1 teaspoon minced fresh thyme
1/4 teaspoon pepper
1/2 teaspoon salt
2 teaspoons Dijon mustard
1/2 cup shredded Pecorino Romano cheese
1/2 cup shredded mozzarella cheese
1 tablespoon grated Parmesan 
1 egg, beaten
1 tablespoon chopped fresh basil

Process flour, salt and sugar in food processor until combined, about 3 seconds. Scatter butter and shortening over top and pulse until mixture resembles coarse crumbs, about 10 pulses. Transfer to large bowl. Sprinkle 4 tablespoons ice water over flour mixture. Using rubber spatula, stir and press dough until it sticks together, adding up to 1 tablespoon more ice water if dough doesn't come together.

Turn out dough onto lightly floured counter, form into 4-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 1 month.)

Toss tomatoes and 1 teaspoon salt together in second large bowl. Transfer tomatoes to colander and set colander in sink. Let tomatoes drain for 30 minutes.

Adjust oven rack to lower-middle position and heat oven to 375 degrees. Line rimmed baking sheet with parchment paper. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. Roll dough into 12-inch circle on lightly floured counter, then transfer to prepared sheet (dough may run up lip of sheet slightly; this is OK).

Shake colander well to rid tomatoes of excess juice. Combine tomatoes, shallot, oil, thyme, garlic, pepper, and salt in now-empty bowl. Spread mustard over dough, leaving 1½-inch border. Sprinkle Pecorino Romano and mozzarella in even layer over mustard. Shingle tomatoes and shallot on top of cheese in concentric circles, keeping within 1½-inch border. Sprinkle Parmesan over tomato mixture.

Carefully grasp 1 edge of dough and fold up about 1 inch over filling. Repeat around circumference of tart, overlapping dough every 2 inches, gently pinching pleated dough to secure. Brush folded dough with egg (you won't need it all).

Bake until crust is golden brown and tomatoes are bubbling, 45 to 50 minutes. Transfer sheet to wire rack and let galette cool for 10 minutes. Using metal spatula, loosen galette from parchment and carefully slide onto wire rack; let cool until just warm, about 20 minutes. Sprinkle with basil. Cut into wedges and serve.

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