Tomato Galette | Midwest Living

Tomato Galette

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Tomato Galette

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  • Makes: 8 servings
  • Prep 35 mins
  • Chill 30 mins to 24 hrs
  • Stand 40 mins to 45 mins
  • Bake 30 mins to 40 mins

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Tender Parmesan-pepper pastry cradles heirloom tomatoes, shallots, goat cheese and fresh herbs in a fold-over tart that's ideal for weekend brunch. Serve it warm or at room temperature, though the leftovers taste great coldif you have any!

Ingredients

  • 1/2 cup cold unsalted butter, cubed
  • 1 1/2 cups all-purpose flour
  • 1/3 cup shredded Parmesan cheese
  • 1 teaspoon cracked black pepper
  • 4 -6 tablespoons cold water
  • 4 large heirloom tomatoes, cored (about 2 pounds)
  • 1 teaspoon kosher salt
  • 3 tablespoons fine dry bread crumbs
  • 1 large shallot, very thinly sliced (1/2 cup)
  • 2 teaspoons fresh thyme leaves
  • 4 -6 ounces goat or feta cheese, crumbled
  • 1 egg, lightly beaten
  • 1 tablespoon water
  • 2 -3 tablespoons snipped or small leaves fresh basil

Directions

  1. In a large bowl cut butter into flour with a pastry blender until pieces are pea-size*. Stir in Parmesan and cracked pepper. Sprinkle 1 tablespoon of cold water over part of the mixture; toss with a a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of the water at a time, until all of the dough is moistened. Form dough into a disk, wrap with plastic wrap and chill at least 30 minutes or until easy to handle (up to 24 hours).
  2. Slice the tomatoes about 1/4-inch thick and arrange on a cooling rack over a pan, sink, or paper towels. Sprinkle with salt and let drain for 30 minutes.
  3. On a lightly floured surface, roll dough to a 13-inch circle (don't worry if it's not perfectly round). Fold in half and carefully transfer to a large baking sheet lined with parchment papert; unfold.
  4. Evenly spread bread crumbs on pastry, leaving about a 2-inch border. Layer tomatoes, shallot, thyme and goat cheese on bread crumbs. Fold crust over filling, pleating as necessary and leaving some filling exposed in center. Combine egg and 1 tablespoon water; brush on edges of pastry.
  5. Bake in a 375 degrees F oven for 30 to 40 minutes or until crust is browned and crisp. Cool at least 10 minutes. Serve warm or at room temperature. Sprinkle with basil and cut into 8 wedges.

Tip

  • *Food processor Method: The first step can be done in the food processor. Place steel blade in food processor bowl; add flour and butter. Cover and process with on/off turns until pieces are pea-size. Add Parmesan and pepper; process with on/off turns just until combined. Transfer to bowl and proceed as above.

Nutrition Facts

(Tomato Galette)

Servings Per Recipe 8, sat. fat (g) 11, Trans fatty acid (g) 0, Polyunsaturated fat (g) 1, Monosaturated fat (g) 5, cal. (kcal) 300, sugar (g) 4, fiber (g) 3, vit. A (IU) 1616, chol. (mg) 67, Thiamin (mg) 0, Fat, total (g) 18, sodium (mg) 414, vit. C (mg) 17, carb. (g) 26, Potassium (mg) 372, calcium (mg) 116, pro. (g) 9, Riboflavin (mg) 0, iron (mg) 2, Folate (µg) 68, Cobalamin (Vit. B12) (µg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0

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