Rustic Tomato Galette with Olive Oil Crust
This savory French tart is loaded with sweet heirloom tomatoes. Fresh herbs, red onion and cheese make it so addictive. Perfect for a late summer night meal.
Ingredients
Crust
- 1½ cups all purpose flour
- ½ teaspoon salt
- 6 tablespoons olive oil
- 4 tablespoons water or more if necessary
Filling
- 400 grams heirloom tomatoes about 3-4 medium
- 1 teaspoon salt
- 4 cloves garlic, thinly sliced
- ½ red onion, sliced
- 2 tablespoons fresh herbs rosemary, oregano, basil, thyme
- ¼ teaspoon black pepper
- 1 cup cheddar cheese, shredded
- 2 tablespoons Parmesan cheese, grated
- 1 egg
Instructions
CRUST
- In a medium bowl combine the all purpose flour and salt. Next, add olive oil and rub it into the flour using your fingers until it's well incorporated. The mixture should look like semi wet sand that barely holds together.
- Starting with 2 tablespoons of the water, sprinkle it into the flour mixture and stir until it almost comes together into a dough. Add the remaining 2 tablespoons of water if necessary (I added the entire 4 tablespoons, but you may not need to). Once the dough comes together, wrap it tightly with plastic and allow it to rest in the refrigerator for at least 1 hour.
FILLING
- Using a paring knife, remove the cores of the tomatoes. Now slice them into ¼ inch rounds, placing them into a colander set inside a bowl. Once all the tomatoes have been sliced, sprinkle them with the 1 teaspoon of salt and gently turn the tomato slices so they get evenly covered with the salt. Set this aside for 30 minutes.
- After 30 minutes, turn the tomatoes gently again by hand. Some of the liquid will have released from the tomato slices and drained through the colander into the bowl. Discard this liquid and transfer the sliced tomatoes back into the bowl.
- Add the sliced red onions, garlic, herbs and black pepper to the tomatoes and toss gently by hand to coat them. You can also add a little more salt if necessary, along with any other herbs or spices you prefer. Set aside.
ASSEMBLY
- Preheat oven to 400℉/204℃. Lay a piece of parchment paper down on your work surface large enough to hold the galette. Now on this piece of parchment, roll the chilled dough into a 14 inch circle. This does not have to be perfect, and do not worry if your edges look craggy.
- Sprinkle half of the cheddar and Parmesan cheeses onto the rolled out dough leaving about 2 inches of border around the edges. (You can also sprinkle on all of the cheese at this point if you want the tomatoes to show for presentation.) Now arrange the tomato/onion mixture over the cheese layer, fanning the slices so they look nice. Sprinkle with the remaining cheese if you did not use all of it for the bottom layer.
- Now begin folding the border of the dough over so it covers about an inch of the filling, going all the way around the galette until it is completed. Beat the egg and add a few drops of water if desired. Brush the egg wash over the entire crust to coat well.
- Lift the entire parchment paper holding the galette onto a baking sheet or pizza stone. Bake the galette for about 35-40 minutes or until the crust is well browned and the filling is bubbling. If you chose to sprinkle some of the cheese on top, it should be well browned and bubbly. Rest the galette for 10 minutes before slicing and serving.