fbpx

Recipe by Daphna Rabinovitch

Tomato and Herb Galette

()
add or remove this to/from your favorites
Tomato and Herb Galette
Dairy Dairy
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Dairy - Egg - Wheat
1 Hour, 30 Minutes
Diets
- Vegetarian - Pescatarian

Perfect both for an al fresco luncheon or a light patio dinner. A golden crust is the perfect invitation to tuck into the rich tomatoes and garlicky breadcrumbs that lay enclosed within.

Ingredients

Dough

  • 1 and 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup cold unsalted butter, cut into pieces

  • 1/3 cup buttermilk (approximately)

Filling

  • 2 beefsteak tomatoes, thickly sliced

  • 3/4 cup fresh breadcrumbs

  • 2 cloves garlic, minced

  • 1 tablespoon chopped fresh thyme

  • 1 tablespoon basil

  • 1/4 teaspoon pepper

  • 1/3 cup shredded Asiago, Muenster or Mozzarella cheese

  • 2 tablespoons grated Parmesan cheese

  • 1 egg, lightly beaten

Directions

Prepare the Tomato and Herb Galette

1.

In bowl or food processor, combine flour, baking powder, baking soda and salt. Using pastry cutter or on/off pulse motion, cut in butter until butter is the size of peas with a few larger pieces. Pour buttermilk over, tossing with fork or pulsing, until the dough JUST comes together, adding one tablespoon more buttermilk if required. Knead lightly into disc. Cover with plastic wrap and refrigerate for at least 30 minutes or for up to three days.

2.

Meanwhile, place tomato slices on paper towel to soak up any extra liquid.

3.

In bowl, toss together breadcrumbs, garlic, thyme, basil, and pepper.

4.

On lightly floured surface, roll out pastry to roughly 12-inch circle. Transfer to parchment paper lined rimless baking sheet. Leaving two-inch border, sprinkle half of breadcrumb mixture over dough. Arrange tomato slices, slightly overlapping, on top of breadcrumbs. Sprinkle with Asiago, Parmesan and then remaining breadcrumb mixture. Lift pastry over filling, pleating and folding pastry as necessary and using beaten egg to “glue” pleats together.

5.

Brush egg all over pastry. Bake in centre of preheated 400 degree Fahrenheit oven for about 25 to 30 minutes or until galette is golden brown. Let cool for 10 minutes Serve warm.

Recipe tags

Daphna Rabinovitch galette herbs Shavuos summer tomatoes
Tomato and Herb Galette

How Would You

Rate this recipe?

Please log in to rate

image Whats App Join our "What's For Dinner"WhatsApp Group image

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments

Related Recipes

Pomegranate Mint Chicken

Pomegranate Mint Chicken
White Sauce for Fish

White Sauce for Fish
Fruity Chicken in Cran-Apple Sauce

Fruity Chicken in Cran-Apple Sauce