Tomato Galette

Top of the list for what defines the feeling of summer – off the vine tomatoes.

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This is why we love galettes – with very little effort you can have a sweet or savoury pie; stuff the crust with anything.

This filling: tomato, basil, goat cheese, onion, garlic, salt and pepper. It’s a perfect dish for any summer meal, served hot or cold.

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Tomato Galette

Crust:

1 ½ cups all purpose flour

1 tsp black pepper

½ tsp salt

½ cup cold butter, cubed

1/3 cup ice water

.

Ripe, off the vine tomatoes – mix up colours and sizes.

Fresh basil, large leaves and a some shredded

½ cup goat cheese, crumbled

½ medium onion, diced

1 clove garlic, minced

1 tbsp olive oil

.

  • Mix together flour, pepper and salt, place in a food processor.
  • Add cubed butter and process for 5 seconds or until the dough resembles coarse meal.

(you can also use your hands for this, rubbing/rolling the butter and flour together)

  • Add ice water and process until dough just comes together.
  • Gather into a ball, form into a disc, wrap in plastic and chill for ½ an hour.

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  • Preheat oven to 375°F
  • Cut each tomato in half, you need about 2 cups.
  • Sauté onions and garlic in olive oil, until onions are tender.
  • Roll dough out to 13″ circle, place onions over crust to within 1 ½” of edge.
  • Spread basil leaves all over onions and then place tomatoes cut side up over the basil.
  • Crumble goat cheese over toppings.
  • Fold the edges of the pie crust up and over so that the filling is visible.
  • Bake on a parchment lined cookie sheet in the middle of oven for 45 minutes or until golden.
  • Let it cool for a bit and then scatter with fresh basil shreds/leaves and goat cheese

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.We used the same crust recipe as our Plum Walnut Galette, swapping sugar with salt and pepper.

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Hope everyone is having the most delicious summer!

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