Tomato Galette

Adapted from: Andy Baraghani

Serves: 3-4

Prep time: 20 minutes + 15 minutes for dough

Rest time: 10 minutes + 2 hours for dough
Cook time: 60 minutes

Ingredients:

1/2 this pastry dough

680 g (1.5 lb) heirloom tomatoes, sliced 6.4 mm (1/4")

2 garlic cloves, thinly sliced

1 tsp flaky sea salt

113 g (4 oz / 1.5 cups) shredded cheddar or tasty cheese

1 egg, beaten

ground pepper

1/2 lemon, zested

1 tbsp chives, finely chopped

How sexy is this galette? Who me? I baked that? I took that photo? I ate most of it? What? 

Don't have heirloom? Sub any juicy perfectly ripe tomato. Each simple ingredient has its special place in this flavourful mouthful of warm tang and flakey crust. 

But seriously. This galette is perfect for a late summer evening gathering with friends or family. I was home after two and a half years not seeing family, and my aunt had me put this together for a mini-family gathering on the back deck overlooking the Portland hills, hidden amidst the trees. It was the warm, settled air and late twilight that set the beautiful scene for shared bites and laughs. 

When I was a uni student living with my aunt and uncle, my aunt taught me how to navigate a kitchen and try new ingredients or cooking techniques. I wouldn't be here, keeping up this blog, without those many shared hours of late evening meal prep for our little household in the hills. 

Ingredients:
1/2 this pastry dough

680 g (1.5 lb) heirloom tomatoes, sliced 6.4 mm (1/4")

2 garlic cloves, thinly sliced

1 tsp flaky sea salt

113 g (4 oz / 1.5 cups) shredded cheddar or tasty cheese

1 egg, beaten

ground pepper

1/2 lemon, zested

1 tbsp chives, finely chopped

Directions:
1. Prepare half a recipe of this pastry dough including 2 hour chill time. 

2. Preheat the oven to 204 C / 400 F. 

3. In a large bowl, gently mix the tomatoes, garlic, and salt and let sit for 5 minutes. 

4. Meanwhile on parchment paper, roll out the pastry dough to a size of 36 cm / 14" and about 3 mm / 1/8" thick. 

5. Carefully transfer the parchment paper and dough to a baking sheet. 

6. Sprinkle cheese over the dough leaving a 4 cm / 1.5" border around. 

7. With the tomato mix, carefully drain excess liquid and transfer the tomato and garlic to a paper towel. 

8. Once dried off, arrange the tomatoes and garlic on top of the cheese. 

9. Fold and overlap the edges of the dough up around the tomatoes. Brush the dough edges with the egg and sprinkle salt & pepper over the tomatoes. 

10. Chill the galette in the freezer for 10 minutes. Then bake the galette, rotating the pan half way through, until crust is golden brown and cooked (55-65 minutes). 

11. Once slightly cooled, sprinkle zest and chives over the galette. Serve warm.