Tomato Galette Recipes

TOMATO GALETTE

Steps:

• Remove the stem cores of the tomatoes and slice into 3/8-inch thick slices.
• Place in a single layer on cookie sheets and season with salt. Cover with a clean tea towel and set them aside.
• Fry the bacon slices until just crisp and drain on paper towels; set aside.
• Drain the juices that have collected around the tomatoes, using you fingers to press out any large pockets of seeds and gel.
• Preheat the oven to 400ºF.
• Remove the chilled dough from the refrigerator and if you have not put it on a baking sheet lined with parchment, do so now.
• Arrange the cheese slices over the surface of the tart, leaving a 2-inch margin around the edges.
• If more juices have formed around the tomatoes, drain them again.
• Set the tomatoes on top of the cheese in concentric circles that overlap slightly. (Basically, make it look pretty.).
• Season the tomatoes lightly with kosher salt and generously with black pepper from a mill.
• Scatter the chives over the top of the tomatoes.
• Arrange the bacon strips on top.
• Gently fold the edges of the tart up and over the tomatoes, pleating the edges as you fold them. (Pinch and fold, pinch and fold).
• Mix the egg white and Tbs of water in a small dish.
• Using a pastry brush, brush the edge of the tart lightly with the egg wash and sprinkle it with sea salt.
• Bake until the pastry is golden brown and the tomatoes are soft and fragrant, about 35-40 minute.
• Transfer to a rack to cool slightly.
• Cut into wedges and serve warm.

TOMATO GALETTE

Steps:

• Tip the tomatoes into a colander set over a large bowl, sprinkle over 1 tsp salt and set aside for 1 hr to draw out the moisture. Meanwhile, make the pastry. Tip the flour, butter and a good pinch of salt into a food processor and blitz to a fine breadcrumb-like consistency. Beat the eggs in a jug, then tip into the processor and pulse to a soft dough - if it seems dry, add ½ tsp cold water at a time until it comes together. Shape into a disc, then wrap and chill for 20 mins.
• Heat the oven to 180C/160C fan/gas 4. Tip the tomatoes into a large bowl with the cheese, garlic, herbs and a good grinding of black pepper. Gently combine using your hands and set aside.
• Roll the chilled pastry out on a lightly floured surface to a roughly 30cm circle. Pile the tomato mixture into the middle, leaving a roughly 5cm border around the edge. Brush the exposed pastry border with some beaten egg, then fold the border up so it slightly overlaps the tomato filling. It doesn't need to be even or neat.
• Brush the pastry with more beaten egg, then bake for 40-50 mins until the pastry is golden and the tomatoes have softened and are tender.