by Caitlin Saniga
I made this galette when my mom came to visit for a few days. This was our first dish with heirloom tomatoes of the summer, and we were thrilled with it, having it for lunch and then for a snack after a day of sightseeing on the Blue Ridge Parkway. I wish I could cook for Mom every day.
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon fine salt
- 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
- 2 teaspoons cold lemon juice
- 5 tablespoons ice water
- 1 disk savory galette dough
- 3 medium heirloom tomatoes, any color
- 1/2 small onion, cut into thin rings
- 2 tablespoons Dijon mustard
- 1 tablespoon aged balsamic vinegar
- 1 tablespoon minced garlic
- 2 ounces mild cheddar cheese, cut into thin slices + 1 ounce grated cheddar cheese
- 1 large egg, lightly beaten with 1 tablespoon water
- 2 green onions, chopped
Maybe this goes without saying, but it’s always a nice reminder. If you want the dough to be flaky and light, knead it as little as possible. The ingredients should be just barely combined for the best results.
To prepare the dough, combine the all-purpose flour, whole wheat pastry flour, pepper, and salt with a fork in a large bowl. Scatter the cubed butter over top. Cut the butter into the flour mixture using a pastry cutter until the butter is in small pea-sized pieces.
Drizzle the lemon juice and water over the butter-flour mixture and combine using fork. The dough will come together just barely. Gently pat the dough into a ball and then a disk, cover with plastic wrap, and refrigerate for 1 hour.
Preheat the oven to 400 degrees. Remove the dough from the refrigerator and set it on the counter.
Slice the tomatoes. Remove the seeds with your fingers or a knife, and place them on paper towels to soak up some of the juice. Sprinkle with salt.
Line a baking sheet with parchment. Lightly flour your work surface and rolling pin. Set the disk onto the floured surface and gently hit it a few times with the rolling pin to flatten it. Roll it into a 12-inch circle, flipping it over one time, and re-flouring the pin as necessary to prevent it from sticking. Hang the dough over the rolling pin to transfer it to the parchment-lined baking sheet.
In a small bowl, combine Dijon mustard and balsamic vinegar using a fork or whisk. Pour onto the dough and spread into a roughly 10-inch circle.
Pat the tomatoes dry with paper towels and arrange them, alternating with slices of cheese in a spiral on top of the dough. Top with onion rings, sprinkle with the shredded cheese.
Fold the 2-inch edge of dough over top of the filling, making a few pinches as you go. Brush the egg wash on the dough.
Bake for 40 to 45 minutes, until the crust is golden brown. Transfer to a cooling rack, along with the parchment paper, and cool for 15 minutes. Top with green onions.
Cut into slices and serve immediately or store in the fridge for up to 4 days. To reheat the galette, place it on a baking sheet and heat at 350 degrees for about 4 minutes.
Makes 8 servings.
Recipe adapted from: 20 Something Cupcakes
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