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 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. A slice of this galette served warm with a lightly dressed mixed green salad is a perfect summertime lunch.

Heirloom Tomato Galette

Print Recipe

Servings

4-6 servings

Servings 4-6 servings

Heirloom Tomato Galette Print Recipe Servings 4-6 servings Servings 4-6 servings

Ingredients

Crème Fraîche Dough

• 1 cup all-purpose flour plus extra for your work surface
• 1/2 teaspoon Kosher salt or sea salt plus more for salting the tomatoes
• 1 teaspoon baking powder
• 1 stick (1/4 pound) cold unsalted butter cut into 1/2 inch pieces
• 1/2 cup creme fraiche 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, cut into thin slices

Servings: servings

Instructions

1. Combine the flour, salt, baking powder and butter pieces in the bowl of a food processor. 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. 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. This step will keep your tart dry and crispier.
2. Pre-heat the oven to 425 degrees F. 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.
3. 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.