Heirloom Tomato Galette

Monday, June 22, 2015

 Heirloom Tomato Galette

It’s the peak of tomato season and we like to celebrate heirloom tomatoes in every way possible. This galette is a thing of beauty with its rustic golden crust, tangy goat cheese filling and those gorgeous tomatoes that intensify in sweetness when baked. 

Heirloom Tomato Galette
  • 1 galette crust, chilled (recipe follows)
  • 2 cups grated Skellig cheese
  • 1/4 cup goat cheese, room temperature
  • 1/4 cup mayonnaise
  • 1 tablespoon minced chives
  • 1 teaspoon thyme leaves
  • Freshly ground black pepper to taste
  • 1 pound heirloom tomatoes, sliced into 1/4 inch rounds, drained on paper towels
  • Extra-virgin olive oil for drizzling
  • Kosher salt
  • 1 egg, beaten for egg wash
  • 5 basil leaves, cut into ribbons
  • Galette Crust
  • Yield: 1, 9-inch pie crust
  • You can make the dough ahead of time, wrap in plastic and refrigerate up to 2 days or freeze for 1 month.
  • 1 1/4 (6 1/4 ounces) cups unbleached all-purpose flour
  • 1/4 cup cornmeal
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper
  • 1 stick (4 ounces) Kerrygold Unsalted Butter, cold, cut into 1/2-inch cubes
  • 1/4 to 1/3 cup ice water
  • Place flour, cornmeal, salt and pepper in a food processor or large mixing bowl. By pulsing or using a pastry blender, cut the butter into the flour until the butter is the size of peas. Sprinkle ice water, a tablespoon at a time, over the flour mixture. Pulse or stir mixture until large clumps form. When enough water has been added to allow the dough to hold together, transfer to a lightly floured work surface. Press the pieces of dough together to form a ball. Flatten the dough into a disk about 6 inches wide, cover in plastic wrap and refrigerate for 30 minutes before rolling.

Preheat oven to 400°F and place a rack in the middle. Line a rimmed baking sheet with parchment paper or a silicone mat.

Generously flour a work surface and place the chilled dough disk on the flour. Dust the top of the dough with flour. Using a rolling pin, roll dough into a circle, turning and flipping the dough as needed with a bench scraper to prevent sticking, until the circle measures 14 inches wide and 1/8 inch thick. Starting at one edge, roll the dough around the rolling pin and transfer to baking sheet. Chill for 30 minutes.

In a small bowl, combine Skellig, goat cheese, mayonnaise, chives, and thyme. Taste and season with pepper. Spread the mixture in the center of the chilled dough round, leaving a 1 1/2 inch border. Layer the tomato slices in concentric circles, overlapping slightly, over the cheese mixture. Fold the border up and around the tomatoes, pleating it to make a pretty, circular enclosure leaving the center open. Drizzle a little olive oil over tomatoes and season with salt and pepper. Brush the top of the pleated dough with beaten egg.

Place galette in the preheated oven and bake until crust is deep golden brown, about 40 to 45 minutes. Use a metal spatula to lift the galette slightly and check the underside of the crust, which should be a beautiful brown color. Transfer to a rack to cool for 15 minutes. To serve, transfer the galette to a serving plate and garnish with basil.


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