When tomatoes are in season at the Mountain View Farmers Market, it’s hard to restrain ourselves from buying tons of them. They’re incredibly flavorful, juicy, and just the right texture. Sometimes, we end up with more tomatoes than we could reasonably eat in a week, so the leftovers usually end up in a galette like this one. It’s so delicious, it really doesn’t help us learn self-control in our tomato buying!
Fresh Tomato Galette
Servings: 8
Equipment
- Food processor with steel blade
Ingredients
Crust
- 1½ cups flour (7½ oz)
- 2 tsp kosher salt, divided
- 10 tbsp unsalted, chilled butter (5 oz) cut into ½" pieces
- 6-7 tbsp ice water
Filling
- 1½ lbs mixed tomatoes cored and sliced ½" thick
- 1 large shallot finely chopped
- 2 tbsp olive oil
- 1 tsp fresh thyme, or ½ tsp dried
- 1 clove garlic minced
- ¼ tsp freshly ground black pepper
- 2 tsp dijon mustard
- 3 oz gruyere or sharp cheddar cheese shredded
- 2 tbsp parmesan cheese grated
- 1 large egg beaten
- 1 tbsp fresh basil chiffonade (optional)
Instructions
Crust
- Process flour and salt briefly in food processor to combine. Add butter and pulse until it looks like coarse crumbs. Add water through feed tube while pulsing until dough comes together.
- Turn out onto lightly floured board and form into a 4" disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to 2 days. (Dough can be frozen for up to a month)
Filling
- Toss tomatoes and 1 tsp salt together. Transfer tomatoes to a colander and let drain for 30-45 minutes. Transfer again to a salad spinner and spin briefly to remove more liquid.
- While tomatoes drain, roll dough into a 12" circle then transfer to a parchment lined baking sheet.
- In a large bowl, combine tomatoes, shallot, oil, thyme, garliic, pepper and ½ tsp salt.
- Spread mustard over dough, leaving a 1½" border. Sprinkle cheese over mustard. Shingle tomatoes in concentric circles over cheese. Sprinkle parmesan over tomatoes. Fold up edges of dough to cover edge of filling. Brush folded dough with egg. Bake until crust is golden brown and tomatoes are bubbling, 45-50 minutes.
- Transfer to a wire rack to cool for 10 minutes. Transfer to serving dish and allow to cool for 20 minutes; sprinkle with basil and cut into wedges for serving.