Fresh Tomato Galette
This tomato galette is the supreme celebration of summer tomatoes!
Servings: 8
Equipment
Ingredients
For the Dough
- 1 ½ cups (7 ½ ounces) unbleached all-purpose flour
- ½ teaspoons kosher salt
- 10 tablespoons (5 ounces) unsalted butter, cut into ½-inch pieces and chilled
- 6-7 tablespoons ice water
For the Filling
- 1 ½ pounds mixed tomatoes cored and sliced ¼-inch thick
- 1 ½ teaspoons kosher salt divided
- 1 medium shallot finely chopped
- 2 tablespoons Extra-virgin olive oil
- 1 teaspoon minced fresh thyme
- 1 garlic clove minced
- ¼ teaspoon freshly ground black pepper
- 2 teaspoon Dijon mustard
- ¾ cup (3 ounces) Gruyère cheese (sharp cheddar can be substituted), grated
- 2 tablespoons freshly grated Parmesan cheese
- 1 extra-large egg lightly beaten
- 1 tablespoon chopped fresh basil
Instructions
For the Dough
- In the bowl of a food processor, process the flour and salt until combined. Scatter the butter over the flour and pulse until the mixture resembles coarse crumbs, about 10 pulses. With the motor running, add 6 tablespoons of ice water through the feed and process until the dough comes together, adding up to 1 tablespoon more of ice water if the dough doesn't come together.
- Turn dough out onto a lightly floured surface, form into a 4-inch disk, wrap tightly in plastic wrap and refrigerate for at least 1 hour. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 1 month.)
For the Filling
- In a large bowl, gently toss the tomatoes with 1 teaspoon salt. Transfer tomatoes to a colander and set colander in sink. Let tomatoes drain for 30 minutes.
- Meanwhile, adjust oven rack to lower-middle position and heat oven to 375°F. Line a rimmed baking sheet with parchment paper. Let chilled dough sit on counter for about 10 minutes to soften slightly. On a lightly floured surface, roll dough into a 12-inch circle, then transfer to the prepared baking sheet (dough may run up lip of sheet slightly; that's ok).
- Line another baking sheet with paper towels. Shake colander well rid of excess juice. Transfer tomatoes to paper towels to remove more juice. Using the empty bowl from salting the tomatoes, combine the tomatoes, shallot, oil, thyme, garlic, pepper and remaining ½ teaspoon salt. Spread mustard over dough, leaving 1 ½-inch border. Sprinkle Gruyère in an even layer over the mustard. Shingle the tomatoes mixture on top of the Gruyère in concentric circles, keeping with in the 1 ½-inch border. Sprinkle Parmesan over tomato mixture.
- Carefully grasp 1 edge of dough and fold up about 1-inch over the filling. Repeat around circumference of galette, overlapping dough every 2-inches, gently pinching pleated dough to secure. Brush folded dough with egg (you won't need it all).
- Bake until the crust is golden brown and the tomatoes are bubbling, about 45-50 minutes. Transfer sheet to wire rack and let the galette cool for 10 minutes. Using large metal spatula (I use a cake spatula) loosen galette from the parchment and carefully slide onto a wire rack; let cool until just warm, about 20 minutes. Sprinkle with basil. Cut into wedges and serve. Enjoy!
Nutrition
Calories: 325kcal | Carbohydrates: 22g | Protein: 8g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 721mg | Potassium: 268mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1331IU | Vitamin C: 12mg | Calcium: 160mg | Iron: 2mg
