01 August 2019

Tomato Galette

Tomato Galette / www.delightfulrepast.com

Tomato Galette is a great way to use some of my bumper crop of tomatoes. My kitchen garden got a miss for a few years, and I thought I'd go easy on myself this first year reviving it and so planted just two tomato plants. Well, my organic soil must have been dynamite because those two plants took off immediately and grew so fast you could practically see it happening!


Tomato Galette / www.delightfulrepast.com
Thought a homegrown tomato deserved to have it's portrait painted!


For this recipe I used the regular tomato, a medium-sized round variety. For my Tomato Tart (you really must try it!) I'll be using the cherry, actually grape, tomato this year. Both of these recipes make even bland store-bought tomatoes taste the way they should, so don't feel you needn't bother if you're not a gardener.

Tomato Galette / www.delightfulrepast.com


Don't even think about taking a shortcut and skipping step four of the directions. Salting and draining the tomatoes is essential. If you don't, all the excess water in them will dilute the tomato flavor and make the crust soggy instead of crisp and flaky. And stick with the tablespoon of minced shallot; it's all you need to add plenty of flavor without it overtaking the tomatoes.

Also resist the urge to add herbs and spices. Anything more than a sprinkling of chopped parsley or chiffonade of fresh basil when the galette comes out of the oven only detracts from the tomatoes, which are the stars of the show.

What do you do with a bumper crop of tomatoes? 

Tomato Galette / www.delightfulrepast.com

Tomato Galette


(Makes one 11-inch tart)

The Pastry (food processor* method)

1 1/2 dip-and-sweep cups (7.5 ounces/213 grams) unbleached all-purpose flour 
3/4 teaspoon salt 
1/8 teaspoon baking powder 
1 stick (4 ounces/113 grams) unsalted butter, cut into 1/2-inch cubes and frozen for 10 minutes
1/4 cup (2 fluid ounces/59 ml) ice water plus 1 tablespoon, only if needed
1 tablespoon apple cider vinegar

The Tomatoes

1 1/2 pounds (24 ounces/680 grams) tomatoes, sliced 1/4 inch thick
1/2 teaspoon salt
1 tablespoon extra virgin olive oil
1 tablespoon finely minced shallot
1 cup (4 ounces/113 grams) finely shredded medium cheddar or mozzarella or provolone or a combination
1/2 cup (1.75 ounces/50 grams) finely grated parmesan
About a tablespoon of beaten egg, cream or milk
1/4 teaspoon coarsely ground black pepper
Pinch of salt

Garnish: chopped flat-leaf parsley or chiffonade of fresh basil



1 With metal blade in place, add flour, salt and baking powder to work bowl of food processor. Turn on for three seconds to combine. Add half the frozen butter and process for 10 seconds or until mixture has the consistency of coarse meal. Add remaining butter and pulse for six 1-second pulses, or until the frozen butter is the size of small peas. 

2 Pour ice water and apple cider vinegar over all of flour mixture; pulse for six to twelve 1-second pulses or just until dough forms large clumps; do not over-process. (The amount of water you will need depends on your climate and the moisture content of your flour. You may need to use a bit more or less water than I do.) 

3 Wrap dough in a piece of plastic wrap and flatten slightly into a 5-inch round disk; double wrap; refrigerate for at least 30 minutes or up to three days. (Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.) 

4 Preheat oven to 400F/20C/Gas6. Toss together the tomato slices and salt; let stand 10 minutes. Drain off liquid and place tomato slices on paper towels or an impeccably clean kitchen towel; pat dry. In small pan, heat olive oil and saute shallot; cool.

5 On lightly floured 14-inch square of baking parchment paper (love my dispenser with slide cutter), roll out pastry to 14-inch circle (it will be about 1/8 inch thick). Irregular edges are fine; a galette is supposed to be rustic. Transfer pastry on parchment to an ungreased 18x13x1-inch half sheet pan or a 14x16-inch rimless baking sheet.

Tomato Galette - easy way to handle the pastry / www.delightfulrepast.com


6 Scatter cheese over pastry, leaving a 1.5-inch (4 cm) border. Arrange tomatoes and cooked shallots over the cheese. Bring edges of dough up over the filling, sort of pleating as you go, about every 3 inches. Brush dough with about a tablespoon of beaten egg (or cream, even milk, if you don't have another use coming up for the leftover egg!). Sprinkle tomatoes with pepper and a pinch of salt if you think the previously salted tomatoes could use a bit more. Place in freezer for 10 minutes.


7 Bake for about 55 to 60 minutes, or until crust is golden. Cool slightly on baking sheet for about 10 minutes before cutting and serving. Cut into 4 pieces for a lunch serving, 8 for a first course serving, or into 12 to 16 skinny wedges for an hors d'oeuvre or afternoon tea savory. Serve warm or at room temperature.

* I've used the OXO Good Grips Pizza Wheel for Non-Stick Pans for years on galettes as well as pizza, and it cuts like a dream!

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

50 comments:

Sherry said...

Mmmmmmmmm.. :)

Jean | DelightfulRepast.com said...

Thanks, Sherry!

Vee said...

If I get some fresh tomatoes, this looks mighty tempting!

Jean | DelightfulRepast.com said...

Thanks, Vee. And I'm not exaggerating, I could eat this every single day!

Angie's Recipes said...

Very fresh and yummy..I love a good tomato tart with some salad for a relaxing lunch.

Jean | DelightfulRepast.com said...

Thanks, Angie! That's what I had yesterday. Could happily eat it again today!

Thomas "Sully" Sullivan said...

Well-lllllll, okay. Guess it wouldn’t hurt to try this as directed. But it’s just begging for add-on’s. I do appreciate your discriminating tastes and purity in savoring the essential flavors of simple, garden FRESH ingredients. So, let’s suppose that admonition is given its due. Methinks it would be no harm to repeat same but with a plethora of experimental easy riders, like one or two or 10 different meats, some pickled peppers, endless cheese varieties, pecans, black olives, onions and…uh-oh, I’m inventing pizza, right?

Jeanie said...

I'm sold! I'm buying a bushel of tomatoes when they get ready to make loads of pasta sauce and soup to freeze. But I'll add this to the repertoire while I'm cooking! Looks terrific -- and your tomato painting TOTALLY ROCKS~!!!

Jean | DelightfulRepast.com said...

As directed, Sully, as directed--at least the first few times! Then? Permission to go crazy!

Jean | DelightfulRepast.com said...

Jeanie, thank you. Would go good at one of your wine "do's." And thank you re the painting--your encouragement means a lot.

Laurel Wood said...

This looks so good. Glad you had such good success with your tomatoes!
With you in mind, I snapped some photos of 2 of my cats for the blog recently.
Have a blessed evening.

Jean | DelightfulRepast.com said...

Thanks, Laurel! Can't wait to see those cat photos!

Prims By The Water said...

Looks yummy Jean! Janice

Cranberry Morning said...

Oh does that look amazing! If I make this I will be sure to follow forthe step for decreasing the moisture. Important step! I love the watercolor tomato! 👋👋👋😊

Pauline Wiles said...

My word, how simple and how delicious this looks! Last week I enjoyed a tour of the vegetable garden at the offices where my husband works (the food grown goes to the company kitchens for hungry IT folks) and they served snacks which were a little like mini versions of this recipe. Just wonderful... and yours looks just as skillful!

Jean | DelightfulRepast.com said...

Thanks, Janice!

Jean | DelightfulRepast.com said...

Judy, thank you. Glad you like my little watercolor tomato, too!

Jean | DelightfulRepast.com said...

Thanks, Pauline. Really easy and rustic and yet, somehow, rather elegant! Your husband is so fortunate to work at such a food-conscious place.

ellen b. said...

Love the look of it!

Tamago said...

Your tomato galette looks so good! I’ve never heard of it but I really wanna try. Tomato tart sounds so good, too :-) And how great your tomatoes grew so well. It’s such a beautiful painting. Did you actually paint it or is it done with app? Either way, I love it!

Jean | DelightfulRepast.com said...

Thanks, Ellen. I love pretty foods!

Jean | DelightfulRepast.com said...

Thanks so much, Tamago. I painted it with watercolors. I'm too low-tech for digital painting! I hope you'll try the tart soon.

Miz Helen said...

This is a beautiful Tomato Galette, it will be delicious! Thanks so much for sharing with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
Miz Helen

Jean | DelightfulRepast.com said...

Miz Helen, thank you so much. Love your Full Plate Thursday!

Lea Ann (Cooking On The Ranch) said...

I wish I had a bumper crop of tomatoes. I have one plant and the tomatoes are still green. This looks beautiful Jean.

Jean | DelightfulRepast.com said...

Thank you, Lea Ann! Next year I think I'll do two plantings a month apart to lengthen the season.

Lazy Gastronome said...

Perfect post for this time of year. My tomatoes are growing like crazy!! Thanks for sharing at the What's for Dinner party - have a great week!

handmade by amalia said...

This looks so nice! Perfect for a summer's picnic.
Amalia
xo

Jean | DelightfulRepast.com said...

Thank you, Helen. Enjoy those tomatoes while you can--they seem to come and go so quickly.

Jean | DelightfulRepast.com said...

Thank you, Amalia. And how I'd love to go on a picnic right now!

kitty@ Kitty's Kozy Kitchen said...

I love a tomato tart or galette, Jean, and yours looks delectable. Mine is very similar to yours , but has a whole head of roasted garlic spread onto the bottom of the pie crust. I like the idea of shallots in yours. Your tomato painting is wonderful!

Jean | DelightfulRepast.com said...

Kitty, thanks so much! I love painting fruits and vegetables! No roasted garlic for me--allergic.

Natalie said...

Your tomato galette looks yummy and well done with your tomato painting, too. Thanks, Jean, for sharing this.

Jean | DelightfulRepast.com said...

Natalie, thank you (AND for noticing my little painting, too!).

Darlene said...

This looks so good. I must try it. #SeniSal

Jean | DelightfulRepast.com said...

Darlene, thank you so much. I think you're going to love it!

Bree Dixon said...

yummy ...#SeniSal

Jean | DelightfulRepast.com said...

TY, Bree.

TONY said...

Your tomato galette looks very nice, Jean. Looking at your photograph, I am sure it has a strong, rich tomato taste almost like tomato purée. I like a strong tomato flavour. It reminds me of my many travels in Italy,Sprinkled with herbs too. Yes, very Italian. Your water colour painting is very good. I am wondering though what type of tomatoes you grow? They look a small variety. All the best, Tony

Jean | DelightfulRepast.com said...

Thanks, Tony. Yes, very rich tomato flavor because 1) vine-ripened, homegrown tomatoes, 2} salted and drained of much liquid before putting on the tart and 3) baked. The tomatoes I used on the tart are a variety that get to be about 5 or 6 ounces on average. But the little tomatoes in the photo are cherry tomatoes I had just picked and used in the photo because I had already sliced up all the "big" tomatoes.

Cocoa and Lavender said...

Jean - you are so wise to add the direction to salt and drain the tomatoes. I made a tomato tart (the directions did not tell me to salt and drain the tomatoes) and it was a soggy mess! Still tasty, but not worthy of serving to guests. I look forward to trying your tart very soon… The tomatoes in Tucson are perfect right now!

Jean | DelightfulRepast.com said...

David, thank you so much. I like to give really thorough directions because I'd feel really bad if someone tried one of my recipes and got a bad result because I'd left out an important step.

Kitchen Riffs said...

I love the way galettes look! So rustic. I usually make sweet (dessert) ones, but your tomato version looks really good. Thanks!

Jean | DelightfulRepast.com said...

Thanks, John. I think you're going to like savory galettes just as much as sweet ones!

Debbie Harris said...

How did I miss this post!?
I have pinned this and will certainly be giving it a try. YUM!

I made your peach muffins last week and served them with tea over a visit with a dear friend.
That crumble topping was awesome!

Have a beautiful weekend ♡

Jean | DelightfulRepast.com said...

Debbie, thank you so much. I'm so glad you liked the muffins. I hope you'll like the galette just as much.

Lowcarb team member said...

Well, as Sherry also said!
Mmmmmmmmm.. :)

All the best Jan

Jean | DelightfulRepast.com said...

Thanks, Jan! It IS unbelievably tasty with its few simple ingredients.

Debbie-Dabble Blog and A Debbie-Dabble Christmas said...

This looks yummy!! Thanks so much for taking the time to stop by and for letting me know that you did by commenting!
Hugs,
Deb

Jean | DelightfulRepast.com said...

Thank you, Debbie!

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