One of the delights of a galette is its free-form crust. The dough doesn’t require any trimming after being rolled out. In fact, the ragged edges of the crust are what gives a galette its beautiful, rustic appearance. Whether you are making a savory or sweet filling, a galette is a gorgeous dish to bring to the table.
This year we grew Katana beefsteak tomatoes (Kitazawa Seed Co.) which turned out to be our new favorite. They are meaty, juicy, and so flavorful with a gorgeous deep red color. They are the perfect tomato for this galette and on a side note, they make for an exceptional BLT sandwich.
A sprinkling of sharp cheddar cheese is all you’ll need. The small amount of cheese is just enough to add a bit of richness allowing the tomatoes to really shine.
Choose tomatoes that are meaty and hold up well to slicing. I prefer to peel the tomatoes (except for the mini ones) because the skin has a different texture than the tomato flesh and it is especially noticeable once tomatoes have been cooked.
Fresh thyme and tomatoes are a perfect match. I included a handful of colorful sweet cherry tomatoes that added a nice contrast with the red beefsteaks.
The edges of the dough are folded over the tomatoes to make a rustic crust that will bake up beautifully.
- For the dough:
- 1½ cups (204g) all-purpose flour
- ½ teaspoon sugar
- ½ teaspoon kosher salt (1/2 teaspoon fine sea salt if using unsalted butter)
- 1 Earth Balance Buttery Stick (8 tablespoons, 4 ounces, 113g), frozen for 30 minutes, then cut into small cubes
- ¼ cup ice water
- 1 tablespoon milk or cream for brushing the crust (optional)
- For the tomato galette:
- 1 cup coarsely grated sharp cheddar cheese, not packed
- 1 pound meaty ripe tomatoes, peeled and sliced into ⅓-inch rounds
- handful of assorted cherry tomatoes sliced (optional)
- olive oil for brushing
- Maldon sea salt or other flaky salt
- freshly ground black pepper
- a few fresh thyme sprigs
- julienned basil (optional)
- Place flour, sugar and salt in a food processor. Pulse a few times to blend. Add cubes of cold Buttery Sticks and pulse until mixture resembles coarse meal. Add some of the ice water and pulse. Continue to add more water, pulsing each time (about 3 additions). Use longer pulses until dough holds together when you pinch it (dough will not be formed into a ball). Transfer dough to a clean work surface and use the heel of your hand to smear small pieces of dough, which will help to incorporate the Buttery Sticks. Gather the dough and form into a flat disk. Place between 2 sheets of parchment paper. Roll out dough into a 12-inch circle. Place dough with parchment papers onto a sheet pan. Refrigerate for at least 2 hours. Keep refrigerated until you have all other ingredients ready to go.
- Preheat oven to 400 degrees ½ hour before you bake the galette. Meanwhile, place sliced tomatoes on paper towels if very juicy. This will help to avoid a soggy crust. Strip thyme leaves from stems and set aside.
- Remove galette dough from the refrigerator. Discard top layer of parchment paper. Sprinkle cheese over the dough leaving a 1½-inch border. Place tomatoes over the cheese in a single layer. Brush tomatoes with olive oil. Sprinkle Maldon or other flaky salt over the tomatoes along with a few grinds of black pepper. Sprinkle fresh thyme leaves over the top. Gently fold the pastry over the tomatoes, making pleats as you go. Brush edges with cream or milk (optional). Bake galette for about 35 minutes or until the crust is golden brown. Let galette cool for a few minutes before cutting into wedges. It is best served just warm or at room temperature. Sprinkle with julienned basil if using. The galette makes for a terrific meal served with a crispy green salad.
