Heirloom Tomato Galette Recipe & Flaky Pie Crust
Recipe: Tomato Galette of Fresh Heirloom Tomatoes in Free-form Crust
Aug 30, 2008
Tomato Galette with red onion jam, heirloom tomatoes, freshly grated parmesan cheese all in a flaky pie crust. Serve with a balsamic reduction sauce and jam on the side
Colorful heirloom tomatoes, red onion jam and a blend of cheeses baked in a free-form flaky pie crust. This savory vegetarian galette will take center stage at the next family brunch!
Heirloom Tomatoes
Heirloom tomatoes come in all sizes, colors and shapes. According to Sustainable Table, "The popularity of these old fashioned tomatoes has blossomed in recent years due to their refreshing flavor, texture and crazy colors but also because of their organic origins."
These are some of the most popular heirloom tomatoes and because of their unique colors and textures, will make a beautiful Heirloom Tomato Galette!
- Brandywine tomatoes are widely recognized with red and yellow the most popular.
- Jubilee tomatoes are a beautiful golden variety.
- Green Zebra is a fun tomato to use because of its striking color and stripes.
- Cherokee Purple is a deep purple, almost "black" tomato.
- Yellow and red pear tomatoes will add sparkle to this galette!
Heirloom Tomato Galette Recipe
- 1/2 batch of the Best Ever Pie Crust Recipe. (The whole recipe makes enough for 2 galettes or 4 single pie crusts. It can be divided for this recipe or freeze the extra crusts.)
- 4 Tablespoons red onion jam, see recipe below (optional)
- 2-4 fresh ripe heirloom tomatoes depending on the size, cored and sliced or quartered
- 1 cup shredded cheese such as; parmesan, cheddar, mozzarella, etc.
- 1/4 cup fresh basil leaves, chopped fine
- 1/4 cup scallions, chopped
- 2 teaspoons (more or less) kosher salt or seasoning blend
- 1 large egg, beaten
Custard Filling (optional)
- 1 large egg, lightly beaten
- 1 Tablespoon melted butter
- 1 Tablespoon prepared pesto (optional)
- 1/4 cup cream or half & half
Directions:
- Preheat oven to 400 degrees F.
- Prepare a baking sheet with parchment paper or non-stick silpat liner.
- On a floured surface, roll pie crust to approximately 13" in diameter. Trim the edges, but not too much. Transfer pie crust to the prepared baking sheet. Don't worry if the edges fall over the sides, they will be folded over the filling later on.
- Using a 9" inverted bowl or pan lid, lightly mark the inside of the pastry crust. Be careful not to cut through the dough. This will be used a guide or template for the red onion jam.
- If using the optional red onion jam, spread it evenly over the pastry crust within the circle.
- Sprinkle 1/3 cup of the shredded cheese over the bottom.
- Place a layer of sliced tomatoes inside the circle, overlapping them slightly.
- Sprinkle some of the chopped basil leaves and a dash of seasoning over the tomatoes.
- Repeat with another layer of cheese, tomatoes, basil and seasoning.
- Finish with the final 1/3 cup of cheese.
- Sprinkle with a dash of seasoning, basil and chopped scallions over the top.
- Moisten the edges with a small amount of water and carefully fold up, pressing, folding and pinching the edges in a rustic pattern.
- Brush the pastry with egg wash and sprinkle with a small amount of kosher salt for if desired.
- If the galette is made without a custard filling, then bake it at 400 degrees for approximately 40-50 minutes or until the pastry is nicely browned.
- If the galette will be filled with custard, whisk together all custard ingredients in a small bowl. Remove the galette from the oven after 25 minutes and very gently pour the custard though the center and it will trickle down inside. Depending on the amount of juice the galette has produced, some of it may need to be spooned out to make room for the custard. Bake for another 15-20 minutes or until custard is set.
- Remove from the oven. Let cool for 10-15 minutes before transferring to a wire rack to cool.
- Serve with a side of red onion jam and a drizzle of balsamic reduction sauce.
- This galette is best served the same day. Leftovers should be refrigerated.
- Serves 6-8.
Red Onion Jam Recipe
- 2 large red onions, peeled, and chopped
- 2 Tablespoons butter
- 1/2 cup sugar
- 1/4 cup balsamic vinegar
- Dash of kosher salt
Directions:
- In a large skillet, saute onions in butter until soft.
- Add sugar and cook for about 15 minutes until sugar is disolved and onions are caramelized.
- Add balsamic vinegar and continue cooking another 15 minutes until jam is reduced and thick.
- Add salt to taste.
- Cool completely before spreading on the galette.
- Cover and refrigerate leftovers.
Peach Galette Recipe - A delicious sweet version of a rustic free-form galette made with fresh ripe peaches.
Check this article out for more information about the different Heirloom Tomato varieties.
The copyright of the article Heirloom Tomato Galette Recipe & Flaky Pie Crust in Summer Recipes is owned by Donna Diegel. Permission to republish Heirloom Tomato Galette Recipe & Flaky Pie Crust in print or online must be granted by the author in writing.
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