Tomato Galette
Years ago I learned how to make a pastry dough that is incredibly versatile. I use it with sweet and savory dishes. My tomato galette is a free form way to create a delicious and gorgeous dish with this pastry dough. Make a double batch and freeze the dough to simply thaw, fill and bake. Share your photos with me at @y_delicacies. I’d love to see what you’re baking.
A galette begins with the versatile pastry crust that can be made in batches and kept frozen for up to one month. With pastry crust on hand you’ll easily create galettes with your peak of the season bounty. This pastry crust recipe is from my quiche recipe in my cookbook. You can also get the recipe here.
The Tomato Galette is a savory option that gets a flavor punch from a creamy base of goat cheese and caramelized onions. The deeply browned crust is complemented with fresh cracked pepper. A savory galette can be served with a garden salad for a delicious family style meal.
There’s no need for a pie tin as the more rustic you form the galette, the better. Novice bakers, this is a low stress baking project just for you!
Tomato Galette
Servings: 6-8
1 Tablespoon oil
1 onion, sliced (about 2 cups)
4 oz. goat cheese
1 large tomato, sliced
1 egg, beaten
Fresh cracked pepper
1. Preheat oven to 375°F. Line a rimmed baking sheet with parchment.
2. In medium skillet on medium-low heat, warm oil and cook onions until caramelized, 10-15 minutes
3. On a lightly floured surface, roll out pastry crust to a 12-inch round. Fold in half and transfer to prepared baking sheet. Unfold and center crust on prepared baking sheet.
4. Crumble goat cheese in center of crust, leaving a 2-inch border. Arrange onions on goat cheese. Arrange tomato slices on onions.
5. Fold crust over tomatoes, overlapping slightly. Brush crust with egg and sprinkle with fresh cracked pepper.
6. Bake galette until crust is dark golden brown and tomatoes are roasted, 45-55 minutes. Let cool 20 minutes before serving.
