Heirloom Tomato Galette
Servings 6
Ingredients
Black pepper gruyere crust
- 1 ¼ cups all-purpose flour (156 grams)
- ⅓ cup finely grated gruyere cheese (32 grams)
- 1 teaspoon freshly cracked black pepper
- ¼ teaspoon kosher salt
- ½ cup cold butter cut into small chunks (113 grams)
- 1 teaspoon apple cider vinegar
- 3-4 tablespoons ice cold water
Galette
- 1 ½ pounds heirloom tomatoes sliced ¼-inch thick
- 1 teaspoon salt
- ½ cup toum
- 1 large egg beaten with 1 tablespoon of water (egg wash)
- ½ cup labne
- 1 tablespoon extra virgin olive oil
- 2 tablespoons hot honey
- ¼ cup fresh basil leaves
- flaky sea salt and freshly cracked pepper for finishing
Instructions
- Preheat the oven to 400°F.
- Make the black pepper gruyere dough. In a food processor, pulse all-purpose flour, gruyere cheese, freshly cracked black pepper, and salt until combined, about 5 pulses. Add butter and pulse until the mixture resembles coarse crumbs. Drizzle in apple cider vinegar and ice water, and pulse just until the dough starts to clump together. Turn the dough out onto a lightly floured surface and press it together into a flat disk. Wrap tightly in plastic wrap. Chill the dough in the refridgerator for at least 1 hour or until firm.
- Meanwhile, lay sliced tomatoes in a single layer on a paper towel-lined sheet tray. Season with salt and let sit for 30 minutes to release excess moisture. Pat the tops dry with additional paper towels.
- On a lightly floured sheet of parchment paper, roll the chilled dough into a roughly 12 to 13-inch circle, about ⅛-inch thick. Transfer the parchment with the dough onto a rimmed baking sheet.
- Spread toum evenly over the center of the dough, leaving a 2-inch border all around. Arrange the drained tomato slices over the toum in a single overlapping layer. Fold the edges of the dough up and over the outer ring of tomatoes. Brush the crust with egg wash.
- Bake for 40-45 minutes or until the crust is deeply golden brown and the tomatoes are softened and slightly caramelized around the edges. Remove the galette from the oven and let it cool on the baking sheet for 10 minutes.
- Top with dollops of labne and drizzle hot honey and extra virgin olive oil on top. Garnish with fresh basil and season with flaky sea salt and freshly cracked black pepper. Slice and serve.
Notes
Use a mix of different colored heirloom tomatoes for the most visual impact. Reds, yellows, and deep purples create a gorgeous mosaic effect.
I used the garlic spread from Trader Joe's for the toum.
