I am so pleased how this Heirloom Tomato Galette turned out! It was an experiment really. I had some left over herbed rust I made in the freezer from making a fabulous Chicken Pot Pie (which I will soon be recreating for this blog) and I thought this would be way cooler than just making a regular crust for a tomato pie. It’s also a great way to use up any leftover herbs before they go bad on you.
Tomatoes are at their peek now and I knew I wanted to make these tomatoes the star of the show. They were too flavorful to just cut up in a salad or bowl. So I get this dough out and staring thinking of other flavors I could put with it. This dish wasn’t going to need much. I already had the herbs in the crust (get recipe here) so I just needed to add the other things that would just kick it right on up there like fresh garlic, Parmesano Reggiano, and extra virgin olive oil to drizzle on top. Amsprinkling of fresh herbs on hand like thyme, oregano, and and a touch of dill for good measure.
Why heirloom? Can’t I just use any tomatoes? The regular tomatoes you find in the grocery store year round really aren’t cut out for these kinds of recipes. For one, the deep flavor of a tomato just isn’t there. and they will probably be too watery for this and make a big mess of your beautiful herb dough.
I as also worried about the moisture content from the tomatoes but, I figured it’s an experiment and we’ll see what happens.
The juice that did come from the tomatoes after baking was actually more like a thin sauce than runny juice which was perfect. The crust held together nicely and it was easy to cut slices.
Heirloom Tomato Galette with an Herb Crust
- August 24, 2018
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- For the Herb Crust (makes 2 crusts or use all for one large galette)
- 2 cups AP flour
- 3/4 tsp kosher salt
- 1 1/2 sticks very cold butter cut into small pieces
- 1 egg
- 2 tbsp ice cold water
- 1 tbsp white vinegar
- 1/2 chopped mix of fresh herbs like oregano, thyme, marjoram, dill, chives
- Plus 1 tbsp for garnish
- For the galette
- 2 medium sized heirloom tomatoes
- 1/2 cup shavings of parmesano reggiano
- 1 clove fresh garlic
- 1 tbsp reserved herbs
- Olive oil for drizzling
- Salt and Pepper to taste
- Step 1
- To make the dough
- Step 2
- Pulse the flour, salt and cold butter in a food processor until the mixture resembles course meal with blueberry sized clumps
- Step 3
- Add the egg, ice water and vinegar and pulse until the dough just comes together and can hold together in your hand. If your dough is too dry add a couple more drops of water as needed.
- Step 4
- Gather the dough and press together and divide into 2 if making one for 4 servings. Form both or one into a flattened round and wrap in plastic wrap. Put in the fridge for at least 30 minutes or up to two days.(Can also be frozen for future use.)
- Step 5
- Preheat oven to 350F
- Step 6
- In the meantime wash and slice your tomatoes about 1/4 inch thick as they will shrink when cooked.
- Step 7
- Shave the parmesano reggiono and set aside
- Step 8
- Shave or dice the fresh garlic
- Step 9
- When the dough is ready, roll out your dough to 1/8 inch thick round. it should measure around 15″ in diameter if using half of the dough.
- Step 10
- Place shaved cheese on the bottom
- Step 11
- Then arrange the tomato slices around in shingles.
- Step 12
- Sprinkle over the chopped garlic and fresh herbs.
- Step 13
- Drizzle with olive oil
- Step 14
- Place on a cookie sheet with parchment or baking spray and bake for 30-45 minutes depending on your oven.
- Step 15
- The crust should be a golden brown. This will make it easier to cut and for the tomato juices to form a sauce.
- Step 16
- Let cool for a few minutes before cutting.
- Step 17
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How to get the BEST out of your Heirloom Tomatoes
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