Few things in life are better than peak, homegrown or farmers market tomatoes in the summer. Perfect for fresh eating, cooking, and preserving, I have a lot of fun in the kitchen with my homegrown tomatoes.
Even watery grocery store tomatoes will do the job in this recipe. The flavor of any tomato will shine with this homemade buttery crust, gruyère cheese, roasted garlic, and fresh herbs from the garden.
Every year, I grow a bunch of different tomatoes. I love to try out new varieties like this Orange Peach Tomato and this Green Giant Tomato while keeping some tried and true varieties like the Celebrity Hybrid Tomato. This year, in terms of production, flavor, and disease resistance, the real stars of the garden were the Green Giant Tomato, Thornburn’s Terra Cotta Tomato, Celebrity Tomato, and Black Beauty Tomato. For this year’s tart, I went with these tomatoes. Their colors and flavors complimented one another’s perfectly.
Tomato Galette
Course: Lunch, Dinner, BrunchCuisine: FrenchDifficulty: Easy8
servings30
minutes1
hour470
kcalIngredients
- Crust
1 cup (2 sticks) unsalted butter, diced and kept cold
2 1/2 cups all purpose flour + more for dusting
1 tbsp sugar
1 tsp salt
4 tbsp+ ice water
- Tomato Galette
1 bulb garlic
1 tbsp olive oil
10 sprigs fresh thyme
1 cup fresh basil + more for garnish
1 tsp crushed red pepper flakes
1 tbsp Dijon mustard
2 tbsp olive oil
3 beefsteak tomatoes, sliced
1 tsp salt
3/4 cup gruyère cheese, grated
1 egg, beaten
Directions
- Crust
- Add flour, salt, and sugar to a large mixing bowl or food processor.
- Mix in cubes of butter, using a pastry blender or pulsing until incorporated. It should resemble sand, with small pockets of butter still visible (for an extra flaky crust!)
- Add water 1 tbsp at a time, adding more if necessary, mixing until the dough comes together. DO NOT overmix.
- Wrap dough with cling wrap and chill in the fridge for at least 1 hour.
- Galette
- Preheat oven to 375ºF. Cut off the first inch of the garlic bulb, exposing the cloves while leaving the bulb intact.
- Wrap garlic in foil and drizzle with 1 tbsp olive oil. Roast for 1 hour, or until fragrant, and let cool to room temperature.
- Sprinkle salt over tomato slices, and let sit to draw out some moisture for about 20 minutes.
- Preheat oven to 400ºF.
- Meanwhile, in a small food processor, blend roasted garlic, fresh thyme, basil, pepper flakes, Dijon mustard, and the 2 remaining tbsp of olive oil.
- Roll out pie dough into a large circle, about 1/4″ thick. Transfer to a parchment-lined baking sheet.
- “Dock” dough by piercing with a fork throughout, helping to limit air bubbles. Spread the roasted garlic mixture in the center of the dough circle.
- Sprinkle cheese in the center of the circle on top of the garlic spread. Arrange tomato slices on top of the cheese, leaving extra dough on the outside of the circle.
- Fold any remaining dough over the tomatoes little by little, still leaving the center open.
- Brush dough with the egg, and bake for 55-60 minutes, or until the crust is golden brown and the tomatoes have started to caramelize.
- Let cool 5 minutes and serve warm. Garnish with extra basil.
