Recipes

Fresh Tomato Galette

Jessi Heggan

Crust:                                                                                Filling:

1 ¼ c all-purpose flour                                                  1 lb tomatoes on the vine

½ t salt                                                                             4 oz goat cheese

5-6 T cold water                                                              ½ t salt

1 egg, whisked                                                                 ½ c Parmesan cheese, shredded

½ c (1 stick) cold unsalted butter, cut into tablespoons             

Fresh thyme, for garnish (optional)

In the bowl of a food processor, combine the flour, butter and salt. Pulse until the mixture resembles coarse meal. Slowly add the water 1 tablespoon at a time, pulsing a few times between each addition, until dough forms a ball. Place the dough on a floured surface and shape into a disc. Cover with plastic wrap and chill in the refrigerator for 30 minutes. While dough chills, preheat oven to 400 degrees and line a baking sheet with parchment paper. Set aside. Slice the tomatoes and place them on a paper towel-lined plate. Sprinkle with salt and set aside until dough is done chilling. On a floured surface, roll dough out into a 10 to12 inch circle about ⅛ inch thick. Transfer to prepared baking sheet. Sprinkle goat cheese and Parmesan over the dough, leaving a 2 inch border around the edges. Pat the tomato slices with a paper towel to remove excess liquid and arrange tomatoes on top of the cheese in a circular pattern, overlapping as needed. Fold the edges of the dough over the sides of the galette and brush dough with whisked egg. Bake for 45 to 50 minutes, or until crust is golden brown and crispy. Let cool for 10 to 15 minutes and garnish with fresh thyme before serving, if desired.