tomato galette

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RELATED CATEGORIES:
Bread and Pastry, Breakfast and Brunch, Easter, Easter Breakfast and Brunch, Father's
Day, More Holidays, Mother's Day, Seasonal, Summer,Summer
Vegetables, Tomatoes, Vegetables, Vegetarian, Vegetarian Tomato

Recipe from
SERVINGS
8
ingredients
1/2 cup cold unsalted butter, cubed
1 1/2 cups all-purpose flour

1/3 cup shredded Parmesan cheese

1 teaspoon cracked black pepper
4 - 6 tablespoons cold water
4 large heirloom tomatoes, cored (about 2 pounds)
1 teaspoon kosher salt
3 tablespoons fine dry bread crumbs
1/2 cup thinly sliced shallot
2 teaspoons fresh thyme leaves
4 - 6 ounces semisoft goat cheese (chevre) or feta cheese, crumbled
1 egg, lightly beaten
1 tablespoon water
Fresh basil leaves
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directions
1.
In a large bowl cut butter into flour with a pastry blender until pieces are pea-size*.
Stir in Parmesan and cracked pepper. Sprinkle 1 tablespoon of cold water over part of
the mixture; toss with a a fork. Push moistened dough to the side of the bowl. Repeat,
using 1 tablespoon of the water at a time, until all of the dough is moistened. Form
dough into a disk, wrap with plastic wrap and chill at least 30 minutes or until easy to
handle (up to 24 hours).
2.
Slice the tomatoes about 1/4 inch thick and arrange on a wire rack over a baking pan,
sink or paper towels. Sprinkle with salt and let drain for 30 minutes.
3.
Preheat oven to 375 degrees . On a lightly floured surface, roll dough to a 13-inch
circle. (Don't worry if it's not perfectly round.) Fold in half to transfer to a large baking
sheet lined with parchment paper; unfold.
4.
Evenly spread bread crumbs on pastry, leaving about a 2-inch border. Layer tomatoes,
shallot, thyme and goat cheese on bread crumbs. Fold crust over filling, pleating as
necessary and leaving some filling exposed in center. Combine egg and 1 tablespoon
water; brush on edges of pastry.
5.
Bake for 30 to 40 minutes or until crust is browned and crisp. Cool at least 10 minutes.
Serve warm or at room temperature, garnished with fresh basil (snipped if leaves are
large) and cut into wedges.

Tip
*Food processor Method:
The first step can be done in the food processor. Place steel blade in food
processor bowl; add flour and butter. Cover and process with on/off turns until
pieces are pea-size. Add Parmesan and pepper; process with on/off turns just
until combined. Transfer to bowl and proceed as above.

NUTRITION INFORMATION
Per Serving: cal. (kcal) 300, Fat, total (g) 18, chol. (mg) 67, sat. fat (g) 11, carb.
(g) 26, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0,
fiber (g) 3, sugar (g) 4, pro. (g) 9, vit. A (IU) 1615,81, vit. C (mg) 16,78, Thiamin
(mg) 0,25, Riboflavin (mg) 0,28, Niacin (mg) 2,27, Pyridoxine (Vit. B6) (mg) 0,16,
Folate (g) 67,8, Cobalamin (Vit. B12) (g) 0,16, sodium (mg) 414, Potassium
(mg) 372, calcium (mg) 116,32, iron (mg) 2,1, Percent Daily Values are based on a
2,000 calorie diet