Description
A rustic Heirloom Tomato Galette made with buttery homemade crust, ripe tomatoes, garlic, thyme, sharp cheddar, parmesan, chives, and basil.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 1/2 sticks cold or frozen butter, cut into 1/4-inch cubes
- 1 tablespoon apple cider vinegar
- 1/4 cup ice water, plus about 7 tablespoons more as needed
- 1 egg, for egg wash
- 1 pinch kosher salt, for topping the crust edges
- 1 pinch black pepper, for topping the crust edges
- 2 heirloom tomatoes, sliced
- 2 cloves garlic, minced
- 1 teaspoon kosher salt, for salting tomatoes
- 1/3 cup sharp white cheddar, shredded
- 1/3 cup parmesan, shredded
- 1 teaspoon fresh thyme, chopped
- 1/4 teaspoon black pepper
- 1 teaspoon fresh chives, sliced
- 1/4 cup fresh basil, torn
Instructions
- Add the flour and kosher salt to a food processor and blend on low for 3 seconds.
- Cut the chilled butter into 1/4-inch cubes, add it to the food processor, and pulse until the mixture looks like coarse meal.
- Transfer the flour mixture to a bowl, add the apple cider vinegar, then stir in 1/4 cup ice water with a fork.
- Add more ice water 1 tablespoon at a time until the dough looks shaggy and just starts to come together.
- Pull the dough together with your hands and knead it on the counter 4 times. Do not overmix.
- Press the dough into a disk, wrap it tightly with plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
- Slice the heirloom tomatoes and place them in a medium bowl.
- Add 1 teaspoon kosher salt, mix well, and let the tomatoes sit for 10 to 15 minutes.
- Lay the tomato slices flat on paper towels, then press another layer of paper towels over the top to remove extra liquid.
- Shred the sharp cheddar and parmesan cheeses.
- Mince the garlic, chop the thyme, slice the chives, and tear the basil.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Roll the chilled dough on a lightly floured surface into a 14- to 16-inch round.
- Transfer the dough to the parchment-lined baking sheet.
- Top the dough with sharp cheddar and parmesan, leaving a 2-inch border around the edges.
- Sprinkle the fresh thyme over the cheeses.
- Rub the garlic onto the heirloom tomatoes and layer them over the cheeses.
- Sprinkle 1/4 teaspoon black pepper over the tomatoes.
- Fold the dough edges up and over the filling, working around the galette in a circle.
- Whisk the egg and brush it over the crust edges.
- Sprinkle the crust edges with a pinch of kosher salt and black pepper.
- Bake for 45 minutes, or until the crust turns medium golden brown.
- Top with fresh chives and basil.
- Serve hot or at room temperature.
Notes
- Do not skip the chilling step for the homemade crust.
- Do not worry about making a perfect circle because galettes should look rustic.
- Salt and dry the tomatoes before assembly to prevent a soggy crust.
- For best texture, reheat leftovers in a 350°F oven until warm and crisp.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 165
- Sugar: 1
- Sodium: 838
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 1
- Trans Fat: 1
- Carbohydrates: 26
- Fiber: 1
- Protein: 7
- Cholesterol: 28