Prepare this tomato galette and you won’t regret. I was seeing many tomato recipes recently, but the hot weather takes away my sprint and so the best I could do was to save some recipes.
Then one day I couldn’t stand the warmth and finally decided to turn on the air conditioning… and I was then able to do something.
The choice was upon this tomato galette I saw on Bon Appetit. I used the tomatoes I had in the fridge, including some read and yellow ones.
This was just one of the changes I did to the original recipe, other than using less butter than suggested on the magazine.
The “harder” part of the recipe is to dry the tomatoes using paper towels. The commas are to enfathize that it is not hard at all and that it is a simple recipe. No stress to prepare it… otherwise I’d have done it with such high temperatures outside.
Did you know that galette means a pie with no pan or defined shape? I didn’t! I discovered it only now. This one here comes out really beautiful, a detail that I do appreciate as I love good tasting food, but even more if it is also beautiful to the eyes.
I prepared this tomato galette for dinner, together with tabuleh. My idea was to eat (me and my husband) half tabuleh and half tomato galette. But the galette was more appealing and we began to eat it …and there were no leftovers for the day after. Yes, we two ate it all. Isn’t it such a good recommendation?
- 1 3/4 cups all purpose flour (+ more to spread the dough)
- 2 ¼ tsp salt (divided)
- 1/3 cup cold butter from fridge cut in small cubes
- 1 Tbsp white vinegar
- 24 oz tomatoes cut in 1/3 inch slices
- 1 garlic clove sliced thinly
- 4.2 oz of roughly grated cheese (Asiago, scamorza or similar)
- 1 egg
- freshly grated pepper
- zest from 1 bio lemon
- 1/4 cup iced water
- Put flour and 1 1/4 tsp salt into the kitchen processor and pulse. Add butter and pulse until crumby.
- Transfer this dough into a capacious bowl and add vinegar and iced water. Mix with a fork and then with your hands until the dough becomes one (pay attention to not over knead it). Give a disk shape, cover with plastic wrap and let it rest in the fridge for, al least, 2 hours.
Wash the tomatoes and cut them in slices of about 1/3 in. Carefully put them into a colander, salt them and let them resto to eliminate their water.
- Turn on the oven 200°C/392°F.
Spread some flour on a working surface. Take the dough out of the fridge and spread it trying to give it a round shape of about 14 in/35cm. Spread some flour over the dough when needed.
- Spread the cheese on the dough leaving an empty of about 1 inch. border.
- Put some paper towels on a board and line up with tomatoes – without overlaping them (see step by step photos) and add some other sheets above and then press gently to absorb their remaining water – it will prevent the dough becoming wet. Repeat until drying all tomatoes slices.
- Spread the tomato slices over the cheese, always leaving a 1 in border. Add garlic to taste.
- Gently fold the border towards the center.
- Lightly beat the egg and then brush the border using a kitchen brush.
- Add salt and pepper to taste and let it rest in fridge for 10 minutes.
- Bake your galette for 50/60 min o until the border becomes golden. Let it rest some minutes before taking it out of the pan.
- Add lemon zest and chives.
- Buon appetito!