Savory Summer Tomato Galette with Goat Cheese, Shallots and Honey

Too many tomatoes - NEVER! Not when you can make this gorgeous, tasty galette.

You know it's peak tomato season when I may one of these galettes!

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Ah - Midwest's biggest summertime dilemma has arrived: what to do with all those tomatoes! Finding ways to creatively serve summer's favorite fruit can be a challenge. As for me, I turn to one of my favorites - this galette is beautiful, full of sumptuous flavor, and sure to be a hit with everyone. Plus, it's an easy recipe to make.

This savory tomato galette will be in regular rotation in late summer, every summer.

This recipe is adapted from Blue Cayenne, with some alterations I've made based on my experience making this. It's perfect for Sunday brunch, a tasty appetizer, or a side for dinner.

Hot tip: Leftovers? Heat up slices of the galette and serve with a fried egg on top. You're welcome. :)

Tomato Galette with Goat Cheese, Shallots and Honey

Ingredients

• For the Dough

• 1/2 C. salted butter

• 1 1/2 C. all-purpose flour (sifted)

• Pinch of salt

• pinch of sugar

• 1/3 C. cold water

  
  

• For the Filling

• 4 shallots, diced--about one cup

• 2 - 3 t. extra virgin olive oil

• 8 oz. good-quality goat cheese

• 2-3 T. honey OR hot honey (or more!) - I personally prefer hot honey

• 3-4 sliced heirloom tomatoes; a couple of sliced cherry tomatoes can also be added for variety

• 1/2 t. sea salt and coarse black pepper

• 2 T. fresh thyme

• 1 large egg, beaten
  

Mix it Up

For the dough:

1. Place butter in the freezer for about ten minutes.

2. Meanwhile, sift flour and mix it with salt and sugar in the bowl of your food processor.

3. Add the cold butter to the processor and process briefly until the butter breaks down into a fine crumbly texture. Add cold water one tablespoon at a time while running the processor.

4. Process (and add tablespoons of cold water) until the dough begins to take shape.

5. Spread a couple of tablespoons of flour on the counter and pour the dough onto the counter. Press it into a ball and then flatten into a disk.

6. Wrap the disk in plastic wrap and refrigerate for at least 45 minutes. You want the cough to be firm and cold.

For the filling:

1. Saute diced shallots over medium heat in about 2 t. of olive oil. Allow the shallots to caramelize - about 10 minutes. Remove from heat and cool.

2. Preheat oven to 375 degrees F. Prepare a baking tray by lining it with parchment and then sprinkling some flour over the paper.

3. Remove the chilled dough from the refrigerator and roll it into a 1/8 inch thick sheet - it can be oval or square, and doesn't have to be a perfect shape.

4. Roll the dough around your rolling-pin and then move the dough to the parchment.

5. Crumble the goat cheese and spread it on the surface of the dough. Leave a 2 inch border along all the edges of the dough.

6. Drizzle honey over the goat cheese and then top that with the caramelized shallots.

7. Slice tomatoes and salt and pepper them liberally. (If your tomatoes are super juicy, you may want to lay the slices on paper towels for a few minutes to remove some of the juices) Arrange the tomatoes over the goat cheese mixture, drizzle the tomatoes with some extra-virgin olive oil and sprinkle with the fresh thyme.

Prepare to bake:

1. Fold the edges of the dough up around the tomato/goat cheese mixture. Be careful not to have cracks in the dough. Note: If you have any cracks, some of the filling and/or juices will run out of the galette during baking. For your galette to bake well and look fantastic, you want the dough to be intact.

2. Brush the crust with beaten egg and bake for 1 hour at 375 degrees F. The crust should be a pretty golden brown when the galette is fully baked.

3. Remove the galette from the oven and let it cool for a few minutes before serving.

Serving:

If your galette is round or oval, you may want to slice 'pizza style'; for a square galette, cutting in squares may work best - cut the edges generously so all slices include the tomato and filling.

You can serve with hot honey on the side, or red pepper flakes for those that like some extra heat.

Mix up my summertime favorite, the Loretto Lemonade to serve as the perfect complement to this tasty dish!

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The Loretto Lemonade, another summertime favorite you can't resist!