I love mini heirloom tomatoes. The variety of flavors they provide always beat out what regular mini cherry tomatoes can. While their fun to eat one by one as a snack, they are always a great addition to any meal. I decided to make a galette using these heirloom tomatoes.
Heirloom Tomato Galette
Makes 4 servings
Ingredients for pastry dough:
- 1.5 cups all-purpose flour
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1 stick unsalted butter, chilled, cut into 8 pieces
- 2 large eggs
- 2 cups mini heirloom tomatoes
- 1/4 cup Goat cheese (not a fan? swap out with some ricotta)
- 1/4 cup Shredded mozzarella cheese
- Garlic salt, to taste
Start off by making the pastry dough. Combine the flour, salt and baking powder in a medium bowl and stir. Then, add in the cut pieces of butter. Mix by hand until the largest chunks of butter are no larger than a 1/4 inch. Add the two eggs to the flour mixture and use a fork to mix in the eggs. Wrap the dough in plastic wrap and chill the dough in the fridge for at least one hour. I actually chilled my dough in the freezer for a half hour and then moved the dough to the fridge.
Time to work on the tomatoes! Cut the heirloom tomatoes and lay out the slices on paper towels to drain the excess fluid. Or else you might end up with a watery galette! Don’t risk it. Set aside until your dough has chilled.
Preheat oven to 400 degrees F.
On a piece of parchment paper, unwrap the dough. Then use a rolling pin to flatten the dough into a large circle. To get a more consistent shape, I would get the galette as flat as possible and then cut off the jagged edges of dough. Then I’d add them back to the center of the circle and roll out again.
Add the tomatoes to the center of the galette. Make sure to leave about two inches of space from the edge all around the dough for the crust. Also, try not to make the layer any more than two tomatoes thick.
Add chunks of goat cheese to the galette and add the mozzarella cheese. Sprinkle with garlic salt to taste.
Once everything is laid out, it’s time to create the crust. It doesn’t have to be perfect, but fold in the sides of the galette into the middle.
Transfer the galette with the parchment paper to a baking sheet and baking for 20-30 minutes at 400 F. Make sure the dough is fully cooked before removing from oven. Let cool for 10-15 minutes and then serve. I recommend serving with a salad!