Tomato Galette (Galette aux tomates)
Prep Time
30 mins
Cook Time
45 mins
Resting time
20 mins
Total Time
1 hr 35 mins
The perfect way to showcase heirloom tomatoes when in season. This is a true summer tart!
Quantity: 1 25cm/10" galette (serves 4-6)
Ingredients
- 750 g heirloom tomatoes different colours and sizes, if you can get them
- 350 g shortcrust pastry
- 150 g soft cheese
- 25 g Parmesan cheese freshly grated
- 1 clove garlic crushed, or finely chopped
- 1 tbsp finely chopped basil
- 1 tbsp finely chopped parsley
- 1 tbsp finely sliced shallot
- Sea salt
- Freshly ground black pepper
- Extra virgin olive oil.
- 1 egg for egg wash
- Small basil leaves to garnish.
Instructions
-
Line a tray with paper towel or a tea towel.
-
Thickly slice the tomatoes( 6-7mm/1/4” thick) and lay in a single layer on the paper towel or a tea towel.
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Line a baking tray or pizza try with baking paper.
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Roll pastry out to a 30cm/12” circle and carefully lay on the prepared baking tray. Place into the refrigerator for 20 minutes to rest.
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Combine soft cheese, parmesan, garlic, basil together and season with salt and pepper.
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Preheat oven to 210˚C/420˚F.
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Remove the pastry from the refrigerator and spread the cream cheese mixture over the base, leaving a space of 3-4cm/ 1-11/2” around the edge.
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Lay the tomato slices in overlapping concentric circles, starting from the outer edge of the cheese layer, until you have used all of the tomatoes.
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Sprinkle with the finely sliced shallots, a little salt and freshly ground black pepper and then carefully turn the uncovered edges up over the outer edge of the tomatoes.
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Brush pastry with egg wash and bake in pre-heated oven for 35 - 45 minutes, until golden and the tomatoes have caramelised.
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Remove from the oven and allow too cool a little before serving.
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Garnish with fresh basil leaves and serve warm, or at room temperature, with lightly dressed salad greens.
Notes
- Laying the sliced tomatoes on the paper towel and leaving them uncovered, removes excess moisture and reduces the risk of a soggy galette and helps the tomatoes caramelise.
- For the soft cheese you could use, chévre, mascarpone, quark, whipped cottage cheese, marinated feta, ricotta, etc.
- Feel free to use fresh herbs of your choice. You could even add a sprinkling of fresh chilli if it’s your thing.
- You can purchase soft cheese with garlic and herbs at the supermarket, which also works perfectly in this recipe.
- You could use a sheet of frozen pastry.
