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Tomato Galette
Recipes
Tomato Galette
8 servings
3 hours total (Active 1 hour)

Ingredients

...for dough
  • 6 tablespoons cold unsalted butter
  • 2 cups flour (+more as needed)
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ⅛ teaspoon ground red pepper
  • 1 tablespoon malt vinegar
  • 5–6 tablespoons ice cold water
  • Plastic wrap
...for filling
  • 2–3 heirloom tomatoes, about 2 lb
  • 1 tablespoon kosher salt, divided
  • 4 large garlic cloves
  • 4 oz Parmesan-Reggiano cheese
  • Parchment paper
  • ½ teaspoon pepper
  • 1 tablespoon chives
  • ½ lemon, for zest
  • 1 cup sour cream

Steps

    1. Prepare dough. Cut chilled butter into 6 tablespoons. Add to bowl of food processor: 2 cups flour, salt, pepper, garlic powder, and red pepper; pulse 3–4 times to blend. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
    2. Transfer mixture to large bowl; drizzle with malt vinegar and 2 tablespoons ice water. Mix with a fork, adding more ice water by the tablespoonful as needed, just until a dough comes together. Turn out onto flour dusted work surface and lightly knead until no dry spots remain. Shape into a disk and wrap in plastic. Chill for 2 hours.
    3. Prepare filling. Preheat oven to 400°F. Core and slice tomatoes into ½-inch thick rounds. Place tomatoes on a wire rack set on a baking sheet. Sprinkle tomatoes with 1 ½ teaspoons salt, then turn tomatoes over and sprinkle with remaining 1 ½ teaspoons salt. Let tomatoes sit for 30 minutes (tomatoes will start releasing liquid).
    4. Meanwhile, slice garlic and grate cheese. Pat tomatoes dry with paper towels, turn tomatoes over and pat other side dry.
    5. Unwrap dough and roll out on lightly floured sheet of parchment paper to a 16-inch round (about ⅛-inch-thick). Transfer on parchment to a baking sheet. Scatter cheese over dough, leaving a 1 ½-inch border. Arrange garlic and tomatoes over cheese then sprinkle with pepper. Bring edges of dough up and over filling, overlapping as needed to create a 1 ½-inch border.
    6. Bake galette 20–25 minutes, then rotate. Continue baking 20–25 more minutes, until crust is golden brown and cooked through. Remove from oven and let cool to room temperature on baking sheet.
    7. Meanwhile, slice chives and zest lemon (1 teaspoon). Combine in small bowl: sour cream, chives, and lemon zest. Serve sliced galette with dollop of sour cream mixture.

Amount per ⅛ recipe serving: Calories 330, Total Fat 19g, Sat Fat 12g, Trans Fat 0g, Chol 55mg, Sodium 1190mg, Total Carb 30g, Fiber 2g, Sugars 4g, Protein 10g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 10%