Jenny's Savory Heirloom Tomato Galette Recipe
Galette Pie Dough
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4-1/2 cup ice water
- Combine flour and salt.
- Add butter and process with a pastry cutter until mixture resembles coarse meal (8-10 seconds in a food processor).
- Form dough by hand or with machine:
- By hand: add ice water a little at a time; until dough holds together without being wet or sticky.
- By machine: With the machine running, add ice water in a slow, steady stream through the feed tube. Pulse (chop) until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together; if it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten each ball into a disc and wrap it in plastic. Transfer to the refrigerator and chill for at least 1 hour. Dough may be stored, frozen, up to one month.
Heirloom Tomato Galette
1 1/2 lbs. heirloom tomatoes (sliced 1/4 " thick)
2 cloves garlic (thinly sliced)
Heaps of fresh basil leaves (torn)
1 1/2 cups grated strong cheese (I like manchego, sharp cheddar, feta)
2 green onions (thinly sliced)
1 teaspoon sea salt
Freshly ground pepper to taste
Preheat oven to 400 degrees F
- Toss tomatoes in a large bowl with garlic and salt. Allow to sit for about 5 minutes, then drain off liquid.
- Spread tomato slices and garlic onto paper towels.
- Unwrap the parchment paper covering the galette dough and lightly sprinkle flour on top of the dough and roll out to a 14" round.
- Spread grated cheese evenly onto the dough round, almost to the edges.
- Arrange tomatoes, garlic, basil leaves, and green onions in a circle evenly over dough, leaving a 1 1/4" border.
- Lightly sprinkle salt and freshly ground pepper over tomato filling.
- Fold dough over the edge to create the border (overlapping is fine).
- Brush border dough generously with egg wash.
- Finish with sprinkles of salt flakes on top of egg wash on the dough border.
- Chill in the freezer for 10 minutes and bake at 400 degrees F for approximately one hour, checking after 50 minutes.