Heirloom Tomato Galette

By á-4084

A rich buttery, flaky crust keeps this free-formed pie of brightly colored sliced tomatoes layered on top a tasty tomato jam together. The addition of Parmesan, goat and and blue cheeses serves two purposes. The cheeses not only add great flavor they also serve as a barrier between your tomato jam and tomatoes ensuring a perfect soggy free crust.

Ingredients

• DOUGH:
• 3 cups all-purpose flour
• 1 1/4 teaspoons kosher salt
• 1 teaspoon granulated sugar
• 1 1/2 sticks unsalted butter, cold and cubed
• 3/4 cup ice-cold water
• TOMATO JAM:
• 2 tablespoons olive oil
• 1/4 cup tomato paste
• 2 medium (10-ounces) plum tomatoes, diced
• 1 tablespoon lemon juice
• 1 tablespoon honey
• Kosher salt and freshly ground black pepper, to taste
• GALETTE:
• 1/4 cup Parmesan, grated
• Tomato jam
• 1 1/2 pounds heirloom tomatoes, sliced 1/4-inch thick
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup (4 ounces) blue cheese, crumbled in large chunks
• 2 tablespoons (2 ounces) goat cheese, crumbled
• 1 egg, beaten
• Flaky sea salt, for garnish
• Thyme, mint and basil leaves, for garnish

Details

Servings 6
Adapted from tastingtable.com

Preparation

Step 1

Dough:

In a medium bowl, whisk together the flour, salt and sugar. Using your fingers, work the butter into the flour mixture until pea-sized pieces form. Add the water and continue to knead until a dough forms. Cover the dough with plastic wrap and let rest in the refrigerator for 30 minutes.

Meanwhile, make the tomato jam: In a small saucepan, heat the olive oil over medium-high heat. Add the tomato paste and cook until caramelized, 2 to 3 minutes. Add the remaining tomato jam ingredients and cook until the tomatoes have broken down and reduced to ½ cup, 13 to 15 minutes. Using an immersion blender, purée the tomatoes into a thick purée, then let cool completely.

Galette:

Preheat the oven to 375ºF. Roll out the dough into an 18-inch circle, 1/6-inch thick. Transfer the dough over to a sheet of parchment paper and sprinkle the Parmesan over the center of the crust. Spread the tomato jam to form a thin layer on the dough, leaving a two-inch outer border clear. Arrange the tomato slices over the tomato jam and season with salt and pepper, then dot with the blue cheese and goat cheese.

Fold the outer 1/2-inch of dough over itself to form an even lip around the galette, then begin to fold the dough over the tomatoes, forming a series of pleats. Brush the outside crust liberally with the beaten egg.

Bake until the galette is golden brown, 45 to 55 minutes. Let cool completely, then garnish with flaky sea salt and thyme, mint and basil leaves. Slice and serve.