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Tomato Galette

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Tomato Galette Tomato Galette

Tomato Galette

I have France on my mind;  particularly Gascony.  The first time I had a tomato tart I was in Gascony at Kate’s home.  It was amazing to me to make such a savory tart with juicy red tomatoes.  The warm tomatoes were slightly blistered after baking, and each bite was juicy and savory.  Ever since that time, I make a version of a tomato tart or galette at least once every summer.  This summer, since I first spied heirloom tomatoes in the market, I have been making this tomato galette weekly.  This recipe is not only wonderfully delicious but it is easy to make.

The heirloom tomatoes this year have been exceptionally juicy and flavorful, and I like to think it is because of all the rain we had during the winter.  I recently walked through the farmers market on a bit of our overcast and humid day.  Do you know that aroma you get when you run your fingers along the stem or even a leave of a tomato plant"  The market had a lovely perfume about it, and I came to find a table that had an abundance of ripe vine picked tomatoes.  I could not stop myself, I actually brought home so many, that we not only enjoyed them with this recipe once but twice more during the week.
The seasoning is really simple as you do not need more, instead let the tomatoes shine.  I use a smear of Dijon mustard and a sprinkle of Malden salt and fresh cracked pepper.
Happy Summer!
ps… here is a video to a sweet galette shows how to assemble!  


Tomato Galette

Chez Us

Yields 2 - 4 servings45 minPrep Time 35 minCook Time 1 hr, 20 Total Time

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Ingredients1 cup all purpose flour1 tablespoon sugar1 teaspoon kosher salt3/4 cup unsalted butter3 - 5 tablespoons icy cold water3 heirloom tomatoes2 tablespoons dijon mustard, creamy4 ounces, goat cheesemaldon saltblack pepper, fresh cracked1 eggfresh thymeHow ToIn a food processor add the flour, sugar and pinch of salt. Pulse a couple times to mix.With the food processor running add the butter a tablespoon at a time, after adding the last tablespoon, pulse a few times to combine.Begin adding the ice cold water a tablespoon at a time until the dough comes together.Using your hands...


Fuente de la noticia: chezus
Fecha de publicación: 10-08-2017 21:34
visto: 3

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