Heirloom Tomato Galette

Serves 6-8

During the summertime, my Dad would go to our backyard to pick his prized tomatoes, Better Boy, which are his favorite. He had quite a greenthumb! I’m not sure what he did to them, but I still remember how juicy and sweet they tasted to this day. During one of the summers, I think I had tomato sandwiches with mayo for probably one week straight.

After graduating culinary school, I wanted to show off some of my techniques and skills to my family. So, I made them a tomato galette that they talk about to this day. I hope you get some delicious heirloom tomatoes or maybe some from your backyard to make this galette. Enjoy making memories with your family and friends!

Ingredients

1 galette pastry dough
4 medium sized heirloom tomatoes, sliced ¼ inch thick
8 oz of goat cheese, room temperature
4 Tablespoons heavy cream
2 Tablespoons of chives, coarsely chopped
3 Tablespoons of parsley, coarsely chopped
2 garlic cloves, minced
1 medium Vidalia onion, sliced ⅛ inch thick
Salt and pepper to taste
1 large egg, beaten
1 Tablespoon of water
Flaky sea salt
2 Tablespoon of olive oil

Directions

1. Preheat the oven to 375 F
2. Slice the tomatoes and place on a paper towel. Sprinkle with salt. This will release water from the tomato and help the pastry from getting soggy.
3. Add goat cheese, heavy cream, and herbs into a food processor. Blend until smooth. Season with salt and pepper.
4. Heat a skillet to medium high heat, add olive oil and sliced onions. Cook onions and stir until onion turn translucent, 5 mins. Add minced garlic, cook for an additional 2 minutes.
5. Add salt and reduce the heat to medium-low, stir occasionally and cook for another 45 mins or until the onions are golden brown and carmelized. If they start to stick, add a little water to loosen them. Remove for heat.
6. Unwrap the dough and place on a lightly, floured surface. Roll out to a 14 inch round about ⅛ inch thick. Transfer to a parchment lined baking sheet.
7. Apply a thin layer of the herbed goat cheese spread over the dough, leaving a 2 inch border. Add carmelized onions over the cheese spread and then tomatoes on top. Bring edges of dough up and overlap as needed. Season the tomatoes with flaky sea salt and pepper.
8. Whisk the egg and water together in a small bowl. Brush the pastry edges with the egg wash. Sprinkle the edges with flaky sea salt.
9. Bake galette until crust is a deep, golden brown, 45-50 minutes.