One More Tomato Season Recipe | Tomato Galette

We can’t seem to let tomato season go just yet - especially when our garden is bursting with tomatoes - so here is one last (maybe) way to savor the end of tomato season. Makes 1 galette, serving approx 4-6 people.

LAST OF THE SEASON CHERRY TOMATO GALETTE
w/ CHEDDAR-HERB CRUST

INGREDIENTS FOR THE CRUST:

• 1 1/2 cups all purpose flour

• 1/2 teaspoon kosher salt (Diamond brand preferred)

• 8 tablespoons, cold / unsalted butter, cut into small cubes

• approx 1/4 - 1/2 cup ice water, adding a tablespoon at a time to create the dough

• 1/4 cup shredded cheddar + extra for topping if desired

• handful of fresh herbs, finely chopped, like thyme, basil, marjoram, oregano, dill, etc.

INGREDIENTS FOR THE FILLING:

• approx 2 cups ripe tomatoes (larger tomatoes sliced thin, smaller tomatoes halved or quartered depending on size (any in-season tomatoes will work - cherry, plum, heirloom, etc.

• good quality olive oil for drizzling on top

• flakey sea salt

• fresh or dried herbs to taste

• extra cheddar for sprinkling on top if desired

HOW TO:

In a food processor (or by hand in a large mixing bowl) sift together the flour and the salt.

If using a food processor, pulse the flour mixture with the butter until a coarse meal forms. If preparing by hand use a pastry cutter or fork to cut the butter into the flour until pea-sized crumbles form.

Pulse or hand blend cheddar and herbs into the flour mixture.

With the food pcoessor on low, add the ice water 1 tablespoon at a time just until a dough ball forms. Do not overmix. Use the same process of adding water a little at a time if preparing by hand, string with a fork or spatula.

The dough should hold together but not be wet or sticky nor should it be too dry/crumbly.

Press the dough together into a disc, wrap it in plastic wrap, and place in the fridge to chill for 20-30 minutes.

FINISHING UP:

While the dough is chilling, prepare the tomatoes.

Prep the tomatoes but cutting them into slices (for larger tomatoes) or in half/quarters for medium-small tomatoes. Lay them out on a sheet and sprinkle with a pinch or two of kosher salt. Allow them to rest to allow the salt to draw out their juices.

Once the dough has chilled, roll it out on a lightly floured workspace until it is as thin as you would like, attempting to keep it as round as possible. Transfer the dough to a parchment lined baking sheet and chill in the fridge once more for 10-15 minutes while the oven preheats.

Preheat oven to 375 degrees.

Remove the dough from the fridge and sprinkle with extra cheddar if desired. Arrange the tomatoes on top.

Fold the edges of the dough over the filling, pleating it in several places to hold everything in. Galettes are meant to be rustic, don’t worry about perfection here.

Scatter a little extra cheddar on top of the tomatoes and/or crust if desired. Drizzle with a bit of olive oil and flakey sea salt. Add freshly ground pepper or red pepper flakes too if desired. Top with any remaining herbs.

Refrigerate the galette once again for 10-15 minutes.

Transfer to the oven and bake until the crust is golden, approximately 30 minutes.

Let cool to room temperature before slicing and serving.

Pair it with a simple salad of arugula, olive oil, lemon, and sea salt for a complete meal.

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