Summer tomatoes! So many things to do with them, so little time.
Here's one more for your "make soon" list: a rustic tomato galette made with candy-sweet cherry tomatoes and a crispy, cheesy whole wheat crust.
I love the combination of Parmesan and whole wheat in this crust, plus cornmeal for crunch. It's cheesy and nutty at the same time, and it goes perfectly with the summer tomatoes.
This tart crust also freezes well, so you might want to make a few extra batches of the dough to freeze for unexpected tomato events. Or when company comes. Or when you just feel like a savory indulgence.
Galettes are a kind of rustic, free-form tart. Once you have the dough in hand, you’re ready to roll – literally!
Roll the dough out into a rough circle and then transfer it right to the baking sheet – no pie plate required. Top the crust with the cheese and about two-thirds of the tomatoes, then fold the edges over to enclose the tomatoes.
One tip: Halve and salt the cherry tomatoes lightly before making the galette so they release some of their juices. Not only does this help keep the crust from getting soggy, but it also adds a lot of flavor to the tomatoes themselves.
And the coup de resistance with this galette? Once it comes out of the oven, top it with a final layer of fresh cherry tomatoes. The cooked tomatoes on bottom are soft and sweet, and the fresh tomatoes on top are, well, fresh. It's two layers of tomato goodness!
This tart doesn't keep well, so you’ll want to serve it on the day it is made. But of course, with summer tomatoes on the menu, I'd be surprised if you could wait longer than that to eat it!
Tomato Galette With Parmesan Whole Wheat Crust
- For the whole wheat crust:
- 1 cup (135g) whole wheat flour
- 1 cup (120g) all-purpose flour
- 1/3 cup (50g) coarse cornmeal
- 1/4 cup (20g) shredded Parmesan
- 3/4 teaspoon salt
- 8 ounces (2 sticks) cold unsalted butter, cut into cubes
- 1/2 cup ice water, more as needed
- For the tomato filling:
- 4 cups (about 1 3/4 pounds) cherry tomatoes, halved
- Salt (for the tomatoes)
- 1/2 cup (40g) shredded Parmesan
- 2 tablespoons chopped fresh thyme leaves
- 1 large egg, well beaten with 1 tablespoon water
- 1 tablespoon chopped parsley, to garnish
Chill the crust ingredients:
In a bowl, combine the whole-wheat flour, all-purpose flour, cornmeal, Parmesan and salt. Add the butter pieces and toss with your hands to separate and coat them with flour. Place the bowl in the freezer for 30 minutes.
Make the dough:
Pour the flour and butter mixture into the bowl of a food processor. Process in 4 to 5 long pulses, or until the butter is cut into small pieces (a few larger pieces are okay.)
Open the top of the machine and drizzle the ice water over the flour and butter. Close and pulse in a series of short bursts, until the mixture looks like wet sandy gravel.
Press a small amount of the dough together in your hand. It should form a clump that holds together firmly and without cracking at the edges. If it feels crumbly or dry, put it back in the food processor, sprinkle the mixture with an additional tablespoon or two of the ice water, and pulse briefly to mix.
To mix by hand: Follow step one, and use a pastry cutter or wire whisk to break up the butter into small pieces. Drizzle the ice water over the mixture and toss it together with your hands as if you were tossing a salad. If it still feels dry, add water, one tablespoon at a time. When the dough starts to come together, shape it as directed in the next step.
Shape and chill the dough:
Empty the dough onto the countertop. Quickly press the dough together to form a disk about an inch or so thick. Resist the temptation to knead or squish the dough. The idea is to firmly compress all the little bits of dough together into a disk shape without overworking the dough.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Salt the tomatoes:
Line a baking sheet with paper towels. Spread the tomatoes on the baking sheet and sprinkle evenly with about a teaspoon of salt. (This might seem like too much at first, but the saltiness mellows out perfectly once the tomatoes have rested for a little while.)
Let stand while the dough chills (about 30 minutes). The tomatoes will start to release their juices as they sit. Before assembling the galette, blot the tomatoes dry with paper towels until much of the liquid is absorbed.
Preheat the oven:
to 425oF. Line a baking sheet with parchment.
Roll and fill the galette:
On a lightly floured surface, roll the dough into a 15-inch circle. Transfer to the baking sheet (it will drape over the sides, but that’s okay).
Sprinkle the Parmesan for the filling in a rough 11-inch circle over the bottom of the dough, leaving the edges clear. Arrange two-thirds of the tomatoes, cut-side up, over the cheese (reserve the remaining third). Sprinkle with the thyme.
Fold the edges over the tomatoes, pleating as necessary. Brush the edges of the crust with beaten egg.
Bake the galette:
Bake for 30 minutes, or until the crust is golden. Scatter the reserved tomatoes over the top of the galette and sprinkle with parsley. Serve warm or at room temperature.
This galette is best served the day it is made. Leftovers will keep for several days, refrigerated.