Savory Tomato Galette with Herb Crust
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Why I Love This Recipe
The galette style of baking originated in French cuisine and provides a rustic, open-faced alternative to traditional pies.
Ingredients You'll Need
2 1/4 cups all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup unsalted butter, chilled and cubed
1/4 cup shortening
1/4 cup cold water, add more if needed
2 large heirloom tomatoes, sliced
1 teaspoon salt, divided
1 tablespoon olive oil
1 teaspoon fresh thyme leaves
1 teaspoon fresh chopped parsley
1/4 cup grated Parmesan cheese
1 egg, beaten
Directions
***For the Herb Crust***
In a large bowl, combine 2 cups of all-purpose flour, 1/2 teaspoon salt, and sugar.
Using a pastry cutter or your hands, work in chilled butter and shortening until the mixture forms a crumbly texture.
Gradually add cold water, 1 tablespoon at a time, mixing just until a dough forms.
Shape the dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
Roll out the dough on a floured surface into a 12-inch circle.
***For the Filling and Assembly***
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Sprinkle tomato slices with 1/2 teaspoon salt and let sit for 10 minutes on paper towels to remove excess moisture.
Arrange tomato slices over the rolled-out dough, leaving a 2-inch border.
Drizzle with olive oil, then sprinkle with thyme, parsley, remaining 1/2 teaspoon salt, and Parmesan cheese.
Fold edges of the dough over the tomatoes to form a rustic crust, overlapping slightly.
Brush the crust with the beaten egg for a golden finish.
Bake for 35-40 minutes, or until the crust is golden brown and crisp.
Cool slightly before serving. Enjoy!
Pairs Well With
Pair with a crisp Pinot Grigio or a refreshing iced green tea
Questions, Comments & Reviews
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