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Dummy Recipe

TOMATO GALETTE

Late summer in Western New York is peak tomato season. If you’re like me and find yourself at the

market every weekend, you’ll find yourself with an overabundance of fresh, juicy, heirloom tomatoes.

I’m usually perfectly content to enjoy these peak-season tomatoes simply with salt and pepper, and we

all know how good fresh pomodoro and caprese salad can be, but a tomato galette makes a perfect

appetizer, or side dish for your late summer table. It’s deceptively easy too!

A galette is essentially a round, open faced pie. Sometimes savory, sometimes sweet. This version is

savory, with a mixture of heirloom tomatoes, a sharp cheese (I like sharp cheddar, or pecorino), and

fresh herbs (basil and oregano are obvious favorites). A tomato galette, fresh out of the oven, in late

August is the closest thing you’ll get to warm summer night – warm flaky crust, sweet, juicy tomato, and

sharp, salty cheese.

You don’t have to be a seasoned baker to master this one – mix flour (I use “00” as it’s lighter and lends

to a flakier crust), water, and butter, and let that rest in the fridge for about 1 ½ – 2 hours. This is a good

opportunity to prep the rest of dinner, or sit outside with a glass of wine – it’s summer after all! From

here, it’s downhill – roll the dough thin (I don’t even own a rolling pin – I use an empty bottle wine!),

spread the shredded cheese mixture evenly across the bottom, fresh herbs, mixed heirloom tomatoes,

top with herbs and salt and pepper (coarse salt and cracked pepper is best!). Fold about 1 ½” of the

excess dough up, leaving most of the tomatoes exposed. For a super flaky crust, you can throw the

whole thing in the freezer on a baking sheet for about 10 minutes, and bake for 40 minutes at 400. Let

rest for a few minutes, and finish with one more toss of fresh herbs before serving.

There you go – the perfect late summer appetizer or side dish that’s sure to impress!

  • 2 cups double zero flour ((All purpose flour works as well, but 00 flour lends to a flakier

    crust))

  • 1 ½ sticks chilled butter,
  • 1 tbsp apple cider vinegar
  • 1 ½ cup shredded sharp cheese ((I prefer cheddar and pecorino))
  • 1 lg heirloom tomato, sliced
  • 6-8 small cherry tomatoes, halved
  • 2 garlic cloves – sliced thin
  • 2-3 2-3 tbsp extra virgin olive oil
  • 1 egg, beaten
  • 1 bunch basil, thinly sliced
  • Coarse sea salt
  • Cracked black pepper

  1. 1. To make the dough, place flour, chilled butter, and a generous teaspoon of salt in the food

    processor or blender to combine. The mixture should have pea-sized pieces of butter

    throughout. This is good! The butter “chunks” will melt as the dough cooks, giving you the flaky

    crust you’re looking for.

  2. 2. Place dry mixture in a large mixing bowl. Add apple cider vinegar, 4 cups cold water, and a

    drizzle of EVOO. Mix well until you’ve got a shaggy dough.

  3. drizzle of EVOO. Mix well until you’ve got a shaggy dough.

    3. Prepare a large cutting board by gently spreading flour across. Lightly knead the dough on the

    surface for 2-3 minutes, until no dry spots remain.

  4. 4. Form the dough into a disc, wrap in plastic, and chill in the fridge for 1 ½ – 2 hours

  5. 5. Meanwhile, prep the galette ingredients: slice the large heirloom tomatoes (about ¼” thick) and

    halve the cherry tomatoes. Place in a shallow bowl, evenly sprinkle with coarse sea salt and

    thinly sliced garlic. Mix to incorporate. Reserve while the dough chills. Then, shred the cheese

    and reserve aside in a bowl. (cheeses can be mixed, no problem). Finally, beat your egg in a

    small bowl, and mix a few drops of water in for your egg wash – set aside.

  6. 6. While the dough chills and the tomatoes sit, preheat the oven to 400, with space on the middle

    rack

  7. 7. The tomatoes will have released a bit of liquid due to the salt – drain the mixture but reserve all

    of the tomatoes and garlic.

  8. 8. Unwrap the chilled dough and place on a parchment paper-lined cutting board.

  9. 9. Roll the dough into a rough oval, about 1/8” thick. (If you don’t own a rolling pin – like me – use

    an empty wine bottle!)

  10. 10. Transfer on the parchment paper to a baking sheet and begin assembling the galette: sprinkle

    the shredded cheese across the surface of the dough, leaving about 1 ½” – 2” border (the

    cheese should create a layer of fat between the wet tomatoes and the dough, ensuring your

    bottom stays nice and crispy!). Arrange the tomatos and garlic on top of the cheese, heirloom

    slices first, then halved cherry tomatoes on top. Sprinkle with about ½ of your thinly sliced basil.

    To close the galette, bring the edges up and over the filling, to create your 1 ½” to 2” border.

    Overlap as you go. Brush the border generously with your egg wash, and sprinkle all with a few

    pinches of rough sea salt, and finish the exposed filing area with freshly cracked black pepper.

  11. 11. Chill everything in the freezer for about 10 minutes before baking

  12. 11. Chill everything in the freezer for about 10 minutes before baking

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