Tomato Galette

Description

I am using up the last of summery tomatoes in this beautiful tomato galette, if you have tomatoes that are very ripe this is where you need to use them. Recipe adapted from Epicurious.

Tomato Galette

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Ingredients

  

Dough:

• 250 g (2 cups) all purpose flour
• 170 g (0.75 cup) cubed butter, cold
• 0.5 tbsp table salt
• 1 tbsp apple cider vinegar
• Ice water, up to 0.25 cup

Filling:

• 150 g hard cheese (I used kashkaval, you can use moiture reduced mozzarella, cheddar, comte)
• 3 tbsp grated Parmesan (optional)
• 700 g ripe tomatoes
• 6-7 cloves garlic honey confit from @dryandraw.leb @jarra.ae (you can sub with 2-3 cloves of regular garlic, thinly sliced)
• 0.75 tbsp salt
• Cracked black pepper
• Lemon zest from 1 lemon
• Handful of fresh herbs (I used basil)
• 1 egg, beaten

Instructions

 

• In a food processor add flour, 0.5 ts salt, and butter. Process until mixture resembles wet sand. Then add the vinegar and drizzle the ice water just until the mixture is combined. Cover the dough in plastic wrap and chill in the freezer for 30 minutes or so.
• Preheat the oven to 190°C. Thinly slice the tomatoes and sprinkle 0.75 ts salt on them. Let them sit for 10 minutes while you roll out the dough in a large circle of about 35 cm in diameter. Then add the cheese, either in slices, or shredded. Make sure to cover the base as it will insulate against the moisture of the tomatoes. Then add the garlic confit. Leave a 5 cm border empty.
• Drain the tomatoes from their juices and top the cheese with them. Fold the sides of the dough, they don’t need to be perfect. Brush the sides with the eggwash (beaten egg). Then freeze the galette for 10 minutes before baking at 190°C for 50 minutes.
• Once it’s done, sprinkle with lemon zest and fresh basil. Sahtein 😍