Tomato Tomatoe

heirloom tomato galette

When the end of August and early September rolls around, I usually find my garden and kitchen full of ripe tomatoes. I like to use ripe tomatoes in a variety of recipes from roasted tomato soup, panzanella salad, bruschetta or in a tomato galette. I have a variety of galette recipes on my website and this heirloom tomato galette will quickly become your favorite. The crust is simple to make and can be made in a food processor and the filling uses a few simple ingredients. The dough is slathered with homemade garden pesto and layered with slices of heirloom tomatoes. I like to add a dusting of freshly grated Parmigiano Reggiano on top. This tomato galette can be served with a side salad for lunch and it’s even great as an appetizer before dinner.

The dough is probably one of the easiest things to make. I know a lot of times (myself included) we can get intimated by making homemade pie dough, but let me tell you, this is so easy and straightforward you will nail it! This tart is a symphony of summer flavors! The tomatoes come alive when roasted in the oven and they pair perfectly with the beautiful buttery crust. You will want to make this tart every summer because it’s that good!

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heirloom tomato tart

Ingredients – Dough

• 2 cups AP flour
• 1.5 sticks cold butter (unsalted) cut into cubes
• 1 tbsp apple cider vinegar
• 6-8 tbsp ice water plus more if needed
• 2 tsp salt

Ingredients – Filling

• 2 tbsp Dijon mustard
• 1/4 cup homemade pesto (or your favourite store bought)
• 4-5 heirloom tomatoes (medium in size), sliced 1/4 inch
• 1/4 cup Parmigiano Reggiano
• 1 egg
• Flaky salt

Directions – Dough

1. Cube the butter into 1/4 inch pieces. Once they’re cut, add them to a bowl and place in the fridge while you prepare the other ingredients.
2. If you are making the dough by hand follow step 3. To make the dough in a food processor, add the flour, salt and butter. Pulse until the butter is broken into small pieces. Add the apple cider vinegar and pulse. While the motor is running, slowly add the ice water. Pulse until the dough comes together. If it’s too dry, add a bit more ice water.
3. Combine flour and butter in a large bowl and mash/work the butter in with your hands until the butter is the size of peas. Add the vinegar and water and mix together with your hands until the dough starts to form. IF the dough is too dry add a splash more water. Work the dough until it comes together. The key is not to work the dough too much, you want to keep it as cold as possible. This will ensure that you will have a flakey crust.
4. Form the dough into a disc and wrap with plastic wrap and refrigerate for at least 1.5 hours. The dough will last up to three days in the fridge and can be made in advance.

Directions – Assembly

1. Slice the tomatoes ¼ inch thick. Add them to a baking sheet lined with paper towels. Sprinkle with salt and let sit for 20 minutes. Doing this will release the excess moisture.
2. Once you are ready to assemble the tart, preheat the oven to 400 degrees F.
3. Dust a clean work surface with flour and transfer the dough. Roll the dough out to 1/8 of an inch thick. Transfer the dough using your rolling pin to a baking sheet that’s been lined with parchment paper.
4. Add a layer of Dijon mustard, leaving a 2 inch border. Add a layer of pesto. Add the tomatoes on top of the pesto. Season with salt and pepper. Fold the dough edges over the tomatoes. Brush the dough with an egg wash (1 egg with a splash of water). Add freshly grated Parmigiano Reggiano on top.
5. Bake in the oven for 30-35 minutes or until golden.
6. Let cool before serving.

Notes

• The dough can be made in advance and frozen for up to 1 month.
• The baked tomato galette can be frozen for a few months in the freezer.