If you loved that Blueberry Cheesecake Tart that Adam graced us with last week, you'll be even more in love with this Heirloom Tomato Galette!
This is one of those recipes that needs to be made NOW. Don't wait a few weeks, do it this week or next while we are at the peak of tomato season. The key to this is perfectly ripe tomatoes, a crust that will knock your socks off, and the creamy cheese layer that acts as the base for the juicy tomatoes. All of that combined, plus some Everything but the Bagel seasoning on top, makes this the perfect dish for a breakfast / brunch, or a vegetarian main at lunch or dinner. It's truly a heavenly creation.
A few tips and tricks for this Heirloom Tomato Galette :
- The butter that gets used in the dough is usually cut into small chunks. Alternatively, I like to shred it on a box grater into the flour. If you opt for that route, make sure it's SUPER cold or slightly frozen before shredding.
- Don't skimp on the chilling the dough before rolling it out!!
- Tomatoes can be super juicy this time of the year. You'll want to blot them dry as directed otherwise the galette could get soggy
- If you prefer to use a different kind of cheese, be my guest! Just stick to something that isn't too "wet" like a fresh mozzarella as that will make the crust too soggy.
What you’ll need:
Heirloom Tomato Galette
For the Crust
- 1 ¼ cup all purpose flour
- 8 tablespoons unsalted butter cut into ½ inch pieces
- 1 tablespoon sugar
- ¼ teaspoon kosher salt
- 2 teaspoons apple cider vinegar
- 4-8 tablespoons cold water
For the Filling
- 1 ½ pounds heirloom tomatoes sliced ¼ inch thick
- 1 clove garlic minced
- ¼ teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ cup mayonnaise
- 1 teaspoon dijon mustard
- 4 ounces smoked gouda shredded and divided
- kosher salt and freshly cracked black pepper
- 1 egg white + 1 teaspoon of water mixed
- 2 teaspoons everything but the bagel seasoning
For the Crust
- Combine all dough ingredients except the ice water and vinegar in a large bowl. With clean hands, cut in the butter, smashing the butter chunks between your fingers until it looks like a coarse meal with some lumps in it.
- Sprinkle ½ of the ice water and the vinegar over the mixture and stir lightly with a fork. Squeeze a handful of dough together. If it doesn't keep together, add a bit more water.
- Form the dough into a disk about 5 inches across. Wrap the disk in plastic wrap and chill for about an hour.
For the Filling
- Gently toss tomatoes, garlic, oregano, and the kosher salt in a large bowl. Let sit for 5 minutes. Drain tomato mixture and transfer to paper towels to remove as much moisture as possible, about 15 min.
- Combine mayonnaise, dijon and ½ of the shredded smoked gouda, season with salt and pepper. Refrigerate until ready to use.
- Preheat the oven to 425 degrees. Once the dough has chilled, take out the disk and put it on a well floured board. Sprinkle some flour onto the top of the disk. Thump the disk with your rolling pin several times. Turn it over and thump the other side. Sprinkle more flour onto the top of the dough if needed to keep the pin from sticking and roll the dough out from the center in all directions so it's about 13 inches in diameter.
- Carefully transfer the rolled-out dough onto a parchment-lined baking sheet. Start by sprinkling the remaining smoked gouda leaving about a 2 inch border, top with ½ of the drained tomatoes, spread on the mayonnaise mixture, and top with the remaining tomatoes.
- Gently fold the crust over the tomatoes, pleating the edge along the way. Brush the crust generously with egg wash mixture and sprinkle some everything but the bagel seasoning on the crust.
- Place the galette in the freezer for 20 min.
- Bake in the preheated oven for 20 min and then drop the temperature to 375 and continue to bake for 30-40 mins until deep golden brown. Remove from the oven and let cool for about an hour before slicing and serving.
- ** to ensure a crispy bottom, place the baking sheet directly on a pizza stone that’s been preheated in the oven for at least 45 min.