Tomato Galette

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I have France on my mind, particularly Gascony.  The first time I enjoyed a tomato tart I was in Gascony at our friend Kate’s home.  It blew my mind that such an amazing tart could be make with simple summer tomatoes plucked from the garden. The warm tomatoes were slightly blistered after baking, and each bite was juicy and savory.  Ever since that time, I have made a version of a tomato tart or galette at least once every summer.  This summer, I spied gorgeous ripe heirloom tomatoes in the market that tasted the best they have in forever.  I have been making this tomato galette on a weekly basis, and I plan on doing so all summer.  This tomato galette recipe is not only wonderfully delicious but it is so easy to make.

The heirloom tomatoes this year have been exceptionally flavorful, and I like to think it is because of all the rain we had during the winter.  I recently walked through the farmers market on an overcast and humid day, and all I could smell were the freshly picked tomatoes.  Do you know that aroma you get when you run your fingers along the stem or a leave of a tomato plant?  It is intoxicating for me.  The market had a lovely perfume about it, and I came to find a table that had an abundance of ripe vine picked tomatoes.  I could not stop myself.  I actually brought home so many, that we not only enjoyed them in this recipe but also in salads and grilled alongside meat.  

The seasoning for this tomato galette is really simple as you do not need more, instead, let the tomatoes shine.  I use a smear of Dijon mustard and a sprinkle of Maldon salt along with fresh cracked pepper and creamy goat cheese.  That is basically it, except for those summer time tomatoes!

Happy Summer!

ps… here is a video of a sweet galette but it shows how to assemble!

Yield: 6 servings

Tomato Galette

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This is a simple and rustic french inspired tart using the best of summer tomatoes. My friend Kate, who lives in Gascony was the inpiration behind this favorite recipe.

Prep Time 15 minutes

Cook Time 45 minutes

Additional Time 45 minutes

Total Time 1 hour 45 minutes

Ingredients

• 2 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 3/4 cup unsalted butter, very cold, even slightly frozen is good
• 1 egg, beaten
• 2 tablespoons icy cold water
• 3  or 4 heirloom tomatoes or a pint of cherry tomatoes - assorted colors are beautiful
• 2 tablespoons dijon mustard, creamy not grainy
• 4 ounces, creamy goat cheese
• Maldon salt
• black pepper, fresh cracked
• 1 egg - for egg wash
• fresh thyme

Instructions

In a large bowl add the flour, sugar, and pinch of salt. Use your hand to mix a bit.
Add the butter that has been cut into pieces to the flour. Using your hands break apart the butter into small pea sized bits mixed with the flour.
Beat the egg to combine the white and yolk, then begin adding the ice cold water a tablespoon at a time to the flour/butter mixture. Using your hand to mix until it comes together to form a ball. Do not have mix as you want butter pieces - this is what keeps the dough light and flaky.
Lightly knead the dough into a disk, wrap in waxed paper and place in the refrigerator for at least 30 minutes.
Preheat the oven to 425.
Slice the tomatoes and set aside.
Lightly flour a clean countertop and then roll out the dough into a large circle. Gently move over to a large baking sheet.
Smear the mustard over the dough. Then arrange the tomatoes on top, and crumble the goat cheese over the top.
Beat extra egg with a teaspoon of water.  Using a pastry brush lightly brush the sides of the galette dough with the egg wash.
Sprinkle with Maldon salt and black pepper.
Bake for 35 - 45 minutes. Tomatoes will be bubbly and the goat cheese will be golden.
Remove from the oven, and sprinkle some fresh thyme over the top.
Let sit for 15 minutes before slicing.
Serve.
Eat.

Notes

Use a variety of summer heirloom tomatoes to really make this recipe shine! Don't skimp on the Dijon!

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