Recipe: Tomato Galette

closeup of tomato galette on cooling rack

A galette is a free-form, pie-like pastry where the dough edges are folded up around a sweet or savory filling. It's more rustic and less fussy than making a pie. Tucking slow-roasted tomatoes and goat cheese into a flaky crust makes a delicious weekend brunch dish. It’s a great way to use up your summer tomato surplus from the Lenexa Farmers Market.

Ingredients

Your favorite pie/tart crust dough

3–4 vine-ripe tomatoes (it’s OK if they are a bit past their prime)

Salt, pepper, olive oil, fresh thyme

1–2 leeks

4 ounces goat cheese 

2 tablespoons honey

Egg wash (1 egg, whisked with a tablespoon of water)

Directions

Make your pie crust, wrap in plastic wrap, and chill in the refrigerator

This is my favorite crust from Smitten Kitchen.

Slow roast tomatoes

I like this method from Port & Fin.

  1. Preheat your oven to 250 degrees.

  2. Remove stem ends from tomatoes and cut in half. Place on a parchment-lined baking sheet skin side down. Sprinkle with salt, a few cracks of pepper, a drizzle of olive oil, and some fresh thyme if you have it.

  3. Bake for 3–4 hours, depending on size, until dried out, but still a bit juicy.

Meanwhile, caramelize a leek or two

  1. Fill a large bowl with water.

  2. Place a large sauce pan over medium heat. Add a tablespoon or two of olive oil.

  3. Cut leeks lengthwise and slice into half moons, dropping them into the water as you slice them. Discard the tough, dark green parts, or clean and use in stock.

  4. Remove leeks with your hands or a large strainer and add to the pan. Discard the sandy water.

  5. Sauté leeks over moderate heat, stirring occasionally, until they are caramelized and sweet.

Assemble and bake your galette

  1. Preheat oven to 425 degrees. If you use a baking stone, preheat it now.

  2. Roll out chilled crust to about 1/8-inch thickness. Move to a parchment-lined baking sheet, or if you are going to bake it on a stone, just transfer it to a piece of parchment.

  3. Scatter the leeks on the crust, leaving a 2-inch rim around the edge.

  4. Sprinkle the goat cheese over and around the leeks. Drizzle with honey.

  5. Finally, arrange the tomatoes over the leeks in a pretty design.

  6. Fold the edge of the crust up over the ingredients. The middle will be open.

  7. Brush the crust with egg wash and sprinkle with coarse salt, if desired.

  8. Bake for 30 minutes, or until crust is golden brown and tomatoes are slightly charred. Cool on a rack for a few minutes before cutting.

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