Tomato Galette

tomatoe-galette

Tender Parmesan-pepper pastry cradles heirloom tomatoes, shallots, goat cheese and fresh herbs in a fold-over tart that’s ideal for weekend brunch. Serve it warm or at room temperature, though the leftovers taste great.

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

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….For the full recipe visit: midwestliving.com

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