TOMATO GALETTE
Salting the tomatoes ahead of time and letting them release some of their liquid is essential. It will allow the tomatoes to caramelize and ensures that the bottom of the crust stays flaky.
Provided by Andy Baraghani
Categories Bon Appétit Lunch Brunch Tart Pastry Tomato Summer Bake Cheese Soy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pulse 2 cups flour and 1 1/4 tsp. kosher salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
- Transfer mixture to a large bowl; drizzle with vinegar and 1/4 cup ice water. Mix with a fork, adding more ice water by the tablespoonful as needed, just until a shaggy dough comes together. Turn out onto a work surface and lightly knead until no dry spots remain (be careful not to overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
- Preheat oven to 400°F. Gently toss tomatoes, garlic, and remaining 1 tsp. kosher salt in a large bowl. Let sit 5 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels.
- Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14" round about 1/8" thick. Transfer on parchment to a baking sheet. Scatter cheese over dough, leaving a 1 1/2" border. Arrange tomatoes and garlic over cheese. Bring edges of dough up and over filling, overlapping as needed to create about a 1 1/2" border; brush dough with egg. Sprinkle tomatoes with sea salt and pepper. Chill in freezer 10 minutes.
- Bake galette, rotating once, until crust is golden brown and cooked through, 55-65 minutes. Let cool slightly on baking sheet. Finely grate zest from lemon over galette; sprinkle with chives.
- Do Ahead: Dough can be made 2 days ahead. Keep chilled.
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Jacoby Hi
[email protected]I love this recipe! It's so easy to make and it's always delicious. I've even made it with different types of fruit, like apples and peaches.
Usman Ali Ali
[email protected]This was my first time making a galette and it turned out great! Thanks for the easy-to-follow recipe.
Frp By
[email protected]I've made this galette several times and it's always a hit! It's a great recipe for a potluck or brunch.
Chris Otieno
[email protected]This galette was a disappointment. The crust was soggy and the filling was bland. I would not recommend this recipe.
Boipelo Lozzy
[email protected]I'm not a fan of tomatoes, but I loved this galette! The crust was flaky and the filling was savory and cheesy.
Scaylar Edmanley
[email protected]This recipe was a bit too complicated for me, but it turned out great! I would recommend it to experienced bakers.
Chamesh Madushan
[email protected]The crust was a bit dry, but the filling was delicious. I would recommend adding a bit more butter to the crust next time.
Saidu Suleiman
[email protected]This galette was a bit too salty for my taste, but otherwise it was very good. I would recommend using less salt in the filling next time.
Ch Murad
[email protected]I love this recipe! The galette is always a crowd-pleaser and it's so easy to make. I've even made it with other fillings, like spinach and feta, and it's always delicious.
Randy Steven
[email protected]This recipe was easy to follow and the galette turned out beautifully. The crust was perfectly crispy and the filling was savory and delicious. I highly recommend this recipe!
Diana “SwirlyGirl014” gaming and bone cracker
[email protected]I made this galette for a brunch party and it was a huge success! Everyone raved about the flaky crust and the flavorful filling. I will definitely be making this again.
Pierrine Migheli
[email protected]This tomato galette was a delight! The flavors of the tomatoes, cheese, and herbs blended perfectly, and the crust was flaky and golden brown. I served it with a simple green salad and it was a hit with my family.