All-Season Tomato Galette
Category:heather johnston low salt Oven-Roasted Heirloom Tomatoes vegetarian
This All Season Tomato Galette by Heather Johnston can be an every-season recipe that is easy to make, great for entertaining, or just getting love from your family. The flavor of Oven-Roasted Heirloom Tomatoes brings a deep richness to this tart.
Dough can be made 2 days ahead of time and even frozen. To defrost, put in fridge 24 hours then let soften on the counter.
Serve as an appetizer, light lunch with a salad on the side, or as a brunch item.
You can also sprinkle lemon zest, chopped fresh herbs, or scented oils over the top before serving.
To keep leftovers wrap in plastic and refrigerate for up to 1 week. Bring to room temp and reheat before serving.
Place Roasted Heirloom Tomatoes in a strainer over a bowl. Leave for 30 minutes minimum or up to 4 hours.
Place 1.5 cups flour and 1 tsp kosher salt in a food processor to combine. Add butter and pulse until dough is coarse looking.
Transfer dough to a large bowl. Add vinegar and ¼ cup ice water. Mix with a fork, adding more ice water by the teaspoon full until the dough is shaggy and comes together. Turn it out onto your work surface and lightly knead until smooth. Pat into a disk shape and wrap in plastic. Chill in fridge at least 2 hours.
Pre-heat oven to 400 F. Toss tomatoes with garlic, if using. Set aside strained liquid for salad dressing or bloody marys!
Unwrap dough and roll out onto a lightly floured sheet of parchment paper to about 14-16” round. The dough should be ⅛” thick (which is actually quite thin). Transfer parchment with dough round to a baking sheet.
Scatter cheese over dough, leaving a 1.5” border (you will fold that over). Arrange tomatoes over cheese. Bring edges of dough up and over the filling, overlapping to create a 1.5” border. Brush dough with egg. Sprinkle tomatoes with salt and pepper to taste (you don’t need as much as you think!). Chill in freezer for 10 min.
Bake, rotating pan once halfway through until crust is golden brown - about 55-65 min. Let cool slightly on baking sheet and enjoy!
116 oz. jar Oven-Roasted Heirloom Tomatoes
1.5cups all purpose flour
1tsp. kosher salt
8Tbsp. unsalted butter, chilled and cubed - leave in fridge until ready to use
1Tbsp. cider apple vinegar
4oz. shredded cheese (Asiago, Parmesan, Cheddar or Gouda)
1garlic clove, thinly sliced (optional)
1large egg, beaten
sea salt to taste
black pepper to taste