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Fresh Tomato Galette

Slices of ripe tomato nestled into a buttery, flaky crust? Sounds great, until the liquid in the tomatoes rains on your parade. The hard part about baking with tomatoes is their unpredictable juice. But their summer sweetness is perfect for a savory tart to eat at lunch or to share at dinner with a green salad. To bring out not only the tomatoes' best flavor but also their juice, we salted the slices and let them sit in a colander before building the tart. Shaking the colander well after a 30-minute rest helped ensure that no added liquid entered the crust, and lining the inside of the crust with a layer of mustard and shredded Gruyère cheese provided added protection to keep the crust crisp.
Servings: 6
Author: Cook's Country

Ingredients

  • 7½ ounces all-purpose flour 1 ½ cups
  • 2 teaspoons table salt divided
  • 10 tablespoons unsalted butter cut into ½-inch pieces and chilled
  • 6 - 7 tablespoons ice water
  • 1 ½ pounds mixed tomatoes cored and sliced ¼ inch thick
  • 1 shallot sliced thin
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon minced fresh thyme
  • 1 clove garlic minced
  • ¼ teaspoon pepper
  • 2 teaspoons Dijon mustard
  • 3 ounces Gruyère cheese shredded (¾ cup)
  • 2 tablespoons grated Parmesan cheese
  • 1 large egg lightly beaten
  • 1 tablespoon chopped fresh basil

Instructions

Make the dough:

  • Process flour and ½ teaspoon salt in food processor until combined, about 3 seconds.
  • Scatter butter over top and pulse until mixture resembles coarse crumbs, about 10 pulses. Transfer to large bowl.
  • Sprinkle 6 tablespoons ice water over flour mixture.
  • Using rubber spatula, stir and press dough until it sticks together, adding up to 1 tablespoon more ice water if dough doesn't come together.
  • Turn out dough onto lightly floured counter, form into 4-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 1 month.)

Prepare the tomatoes:

  • Toss tomatoes and 1 teaspoon salt together in second large bowl.
  • Transfer tomatoes to colander and set colander in sink. Let tomatoes drain for 30 minutes.

Prepare the dough:

  • Adjust oven rack to lower-middle position and heat oven to 375 degrees.
  • Line rimmed baking sheet with parchment paper.
  • Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling.
  • Roll dough into 12-inch circle on lightly floured counter, then transfer to prepared sheet (dough may run up lip of sheet slightly; this is OK).

Prepare the filling:

  • Shake colander well to rid tomatoes of excess juice.
  • Combine tomatoes, shallot, oil, thyme, garlic, pepper, and remaining ½ teaspoon salt in now-empty bowl.
  • Spread mustard over dough, leaving 1½-inch border.
  • Sprinkle Gruyère in even layer over mustard.
  • Shingle tomatoes and shallot on top of Gruyère in concentric circles, keeping within 1½-inch border.
  • Sprinkle Parmesan over tomato mixture.

Prepare the galette:

  • Carefully grasp 1 edge of dough and fold up about 1 inch over filling.
  • Repeat around circumference of tart, overlapping dough every 2 inches, gently pinching pleated dough to secure.
  • Brush folded dough with egg (you won't need it all).

Bake and serve:

  • Bake until crust is golden brown and tomatoes are bubbling, 45 to 50 minutes.
  • Transfer sheet to wire rack and let galette cool for 10 minutes.
  • Using metal spatula, loosen galette from parchment and carefully slide onto wire rack; let cool until just warm, about 20 minutes.
  • Sprinkle with basil.
  • Cut into wedges and serve.

Notes

  • Sharp cheddar cheese, or any aged dry cheese can be used in place of the Gruyère, if desired.