Tomato Galette
For when your summer fling has flung
Prep time: 30 min | Total time: 1 hour 30 min (plus 2 hours chilling) | Difficulty: 3/5
Summer flings and peak-of-the-season tomatoes share some common traits: both burst with flavour, both beg to be devoured, and neither should be dragged on past September.
I’ve always had a weak spot for romance with an expiration date: there is something deliciously reckless about it. It’s like playing with fire knowing you can’t get burned. A fling is always set to self-destruct, and that means indulging in being your rawest, most unfiltered form without all the annoyances of posturing or emotional games.
There is a certain thrill in embracing the ephemeral: while they leave a bittersweet sting sometimes, they also remind you what it’s like to live to the fullest in the moment, unburdened by the weight of forever. Satisfying, fleeting, and just enough.
Do make this galette though — just like that girl, ripe heirloom tomatoes won’t be here forever.
Ingredients (serves 6)
For the Dough:
All-purpose flour 120g / 1 cup
Unsalted butter, cold 115g / 1/2 cup
Salt 1g / 1/4 tsp
Ice water 30-45 ml / 2-3 tbsp
For the Filling:
Heirloom tomatoes 1-2
Gruyère or cheddar cheese 50g / 1/2 cup
Salt 1g / 1/4 tsp
Black pepper 1g / 1/4 tsp
Olive oil 15 ml / 1 tbsp
Chipotle powder 1g / 1/4 tsp (or other hot pepper)
Fresh chives 5g / 1 tbsp
Equipment
Mixing bowl
Box grater
Rolling pin
Plastic wrap
Parchment paper
Baking sheet
Knife
Cutting board
Method
Prepare the Dough:
Mix: In a mixing bowl, combine the flour and salt. Grate the cold butter directly into the flour mixture (this trick really helps with the desired flakiness of the dough). Use your fingertips to blend the butter into the flour until the mixture resembles coarse crumbs
Hydrate: Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Avoid overworking the dough to keep it tender
Chill: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 2 hours (or overnight)
Prepare the Filling:
Slice the heirloom tomatoes and place them in a mesh sieve over a bowl to drain for at least 20 minutes. This step ensures the tomatoes don't make the galette too soggy, because yikes
Grate the cheese and set it aside
Assemble the Galette:
Preheat your oven to 200°C / 400°F
On a lightly floured surface, roll out the chilled dough into a rough 30cm / 12-inch circle. Transfer the dough to a parchment-lined baking sheet
Sprinkle the grated cheese evenly over the center of the dough, leaving a 5cm / 2-inch border. Pat the drained tomato slices dry and arrange them on top of the cheese
Drizzle the tomatoes with olive oil and season with salt, black pepper, and chipotle powder for a bit of heat
Gently fold the edges of the dough over the filling, pleating as necessary to create a rustic border
Bake the Galette:
Place the galette in the preheated oven and bake for 35-40 minutes, or until the crust is golden and the tomatoes are tender and slightly caramelised
Once baked, remove the galette from the oven and allow it to cool slightly
Finish and Serve:
Just before serving, sprinkle the galette with fresh chives
Dealing with Leftovers
Store any leftovers in the fridge for up to 2 days. Reheat in a warm oven to keep the crust crisp.
Nutritional Value (per serving)
Calories: 240 kcal | Carbs: 16 g | Protein: 7 g | Fat: 16 g