For those times when you have an abundance of tomatoes from your garden — or, whenever you’re looking for something different to accompany dinner or to take to a party, this Tomato Galette is the perfect choice. We used our homegrown Cherokee Purple tomatoes, paired with Campo de Montalban Mitica cheese (a cousin to Manchego, made with a combination of cows’, sheeps’ and goats’ milk). You can experiment with any firm cheese such as Asiago, cheddar or Gouda).
- 2 cups all-purpose flour, plus more for dusting
- 2-1/4 tsp. kosher salt, divided
- 3/4 cup chilled unsalted butter, cut into pieces
- 1 Tbsp apple cider vinegar
- 1-1/2 lb. heirloom tomatoes, sliced 1/4″ thick
- 2 garlic cloves, thinly sliced
- 4 oz. firm cheese (Asiago, cheddar, Gouda, Manchego, for example), finely grated (about 1-1/2 cups)
- 1 large egg, beaten to blend
- sea salt
- freshly ground black pepper
- 1/2 lemon
- 1 Tbsp finely chopped chives
Pulse 2 cups flour and 1-1/4 tsp salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
Transfer mixture to a large bowl; drizzle with vinegar and 1/4 cup ice water. Mix with a fork, adding more ice water by the tablespoon as needed, just until a shaggy dough comes together. Turn out onto a work surface and lightly knead until no dry spots remain – be careful not to overwork. Pat into a disk and wrap in plastic. Chill at least 2 hours.
Preheat oven to 400 degrees F. Gently toss tomatoes, garlic, and remaining 1 tsp salt in a large bowl. Let sit for 5 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels.
Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14″ round, about 1/8″ thick. Transfer on parchment to a baking sheet. Scatter cheese over dough, leaving a 1-1/2″ border. Arrange tomatoes and garlic over cheese. Bring edges of dough up and over filling, overlapping as needed to create about a 1-1/2″ border; brush dough with egg. Sprinkle tomatoes with salt and pepper. Chill in freezer for 10 minutes.
Bake galette, rotating once, until crust is golden brown and cooked though, 55-65 minutes. Let cool slightly on baking sheet. Finely grate zest for lemon over galette; sprinkle with chives.
Recipe inspiration from Bon Appetit
