Heirloom Tomato Galette


The Farmers Markets are in full swing and bursting with amazing fresh produce. The highlight for me are the ripe, colorful and juicy heirloom tomatoes. This tasty, savory tart is made with a simple crust combining butter and crème fraîche. The crust can be made a day ahead and be refrigerated overnight. The filling is a delicious combination of heirloom tomatoes and manchego cheese, a popular Spanish sheep’s milk cheese with a tangy, nutty flavor profile. A slice of this galette served warm with a lightly dressed mixed green salad, makes a perfect summertime lunch.

Heirloom Tomato Galette

Crème Fraîche dough:

  • 1 cup all-purpose flour, plus more for your work surface
  • 1/2 teaspoon sea salt or other course salt, plus more for salting the tomatoes
  • 1 teaspoon baking powder
  • 1 stick (1/4 pound) unsalted butter, chilled and cut into 1/2 inch pieces
  • 1/2 cup crème fraîche, chilled

Galette filling:

  • 1 pint tomatoes, using a combination of heirloom cherry and large tomatoes, cut in half or sliced, if using large ones
  • 1/3 pound semi-hard sheep’s milk cheese, such as manchego cheese, cut into thin slices

Combine flour, salt, baking powder and butter pieces in the bowl or a food process. You can blend by hand as well. Pulse or mix until the butter is the size of peas, but not too fine. Mix in the crème fraîche until the dough comes together, but do not overmix the dough. Turn the dough out onto a work surface lightly covered with flour. Shape the dough into a flat disk and wrap it in plastic. Refrigerate for two hours or overnight.

Slice the large tomatoes and lay out on paper towel or place in a colander. Sprinkle the salt over the tomatoes and let the salt help draw out the moisture. It will keep your tart dry and crispier.

Pre-heat the oven to 425 degrees. Dust a work surface with flour and roll out the dough into a round shape (roughly about 12 inches in diameter) and about 1/8 inch thick. Carefully slide the dough onto a sheet tray covered with parchment paper or a silicon pad (Silpat). Leaving a 2-3 inch border, sprinkle the cheese evenly on top of the dough. Arrange the tomatoes over the cheese. Fold the edges of the dough over the tomatoes, making pleats as you go. The center of the tart will be open.

Bake the galette until it’s golden brown, about 30-40 minutes. Let it cool on a rack before cutting. Garnish with micro greens or your favorite fresh herbs. Serves 4-6.

Inspiration: Naomi Pomeroy

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