Don’t you agree that the tomato is the pumpkin of Summer?
It’s that time of the season when tomato’s are everywhere! Is there anything better than a tomato sandwich from the garden? If summer had a taste that would be it for me. Anyway, making something with fresh tomatoes that I was just gifted was a good reason to break my usual low carb diet.
Today, I’m making a fabulously flavorful Tomato Galette. The dough is so easy and I will say don’t skip the freezing butter part. I learned that hack a couple of years ago. This is a super easy galette dough recipe!
what you do:
Chop the stick of butter into tiny pieces and freeze for about 15 minutes.
Add flour, salt and sugar to a large bowl
Using a spatula combine the butter into the flour mix
I didn’t give a measurement for the water because I just eyeball it. Add very small amount of water to the mix until it all comes together.
On a floured surface kneed a little and make a flat ball. Toss it in the fridge for about 60 minutes and go clean the sunroom. Well that’s what I did, haha.
Once it comes out of the fridge, line a baking sheet with parchment paper, and roll out the dough making a square(ish) shape and make slices about two inches deep (see below).
On to the filling. You can use pretty much anything you want in a galette but I cant ever resist a tomato basil situation.
Here is what I used:
Goat cheese
Tomatoes
Sweet Balsamic Glaze
Fresh Basil
Fold, and brush with Olive Oil
It would have been easy to use mozzarella here. But I decided to go for a more unexpected goat cheese, then layered tomatoes, drizzled sweet balsamic glaze, and added fresh basil. Once you are done with the filling, moving in a circle fold the dough and put it in a preheated oven on 375 degrees. I set my timer for 45 minutes but ended up letting it go for an hour.
