3/4 cup (1½ sticks) cold unsalted butter, cut into pieces
1/4 cup cold water, plus a few splashes more
1 teaspoon apple cider vinegar
1½ lb. heirloom tomatoes, sliced ¼” thick (or really whatever tomatoes you have on hand)
half a red onion thinly sliced
2 garlic cloves, thinly sliced or a small head of roasted garlic
3/4 cup crumbled goat cheese
a few tablespoons of fresh herbs like parsley and oregano
1 large egg, beaten with a splash of water for egg wash
Flaky sea salt
Freshly ground black pepper
Instructions
To make the pie crust, in a medium bowl, whisk
together flour and salt. Add cold, cubed butter
and, using your fingers (or a potato masher), work
the butter into the flour mixture. Quickly break
the butter down into the flour mixture, some
butter pieces will be the size of oat flakes, some
will be the size of peas. Create a well in the
mixture and pour in the 1/4 cup cold water and
vinegar. Use a fork to bring to dough together.
Try to moisten all of the flour bits. Add a bit
more water if necessary, but you want to mixture
to be shaggy and not overly wet and sticky.
On a lightly floured work surface, dump out the
dough mixture. It will be moist and shaggy. That’s
perfect. Gently knead into a disk. Wrap the disk
in plastic wrap and refrigerate for 1 hour.
Allowing the dough to rest in the refrigerator
will help rechill the butter and distribute the
moisture.
To roll out the pie crust, on a well floured
surface, roll the crust a little under 1/4 inch
thick and about 12 to 13 inches in diameter. Trim
the shaggy edges to a smooth round circle.
Transfer it to a rimmed baking sheet lined with
parchment paper.
Gently toss tomatoes, raw garlic (if using), and
sliced onions in a large bowl. Sprinkle with a bit
of salt. Let sit 5-15 minutes (tomatoes will start
releasing some liquid). Drain tomato mixture and
transfer to paper towels.
To assemble, brush the pie crust with egg wash.
Sprinkle with most of the goat cheese, all of the
garlic, a good sprinkle of fresh herbs, and
arrange tomato slices and onion slices atop the
crust. Sprinkle with a bit more goat cheese and
fold the crust up around the tomatoes.
Brush with egg wash. Preheat the oven to 400
degrees F and refrigerate the galette while the
oven heats. Bake for. 40-50 minutes until golden
and bubbling, rotating once during baking. Remove
from the oven, allow to cool for just a few
minutes. Sprinkle with fresh herbs and serve warm.
Originally Submitted
8/23/2020
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