Simple, savoury, summer – Tomato galette

 rustic tomato galette

How can you walk past tomatoes these days on the farmers market? The choice is overwhelming – from the big Coeur de Boeuf to the small Black Zebra: every occasion and purpose, every taste finds its variety. And neither of them needs lots of special treatment. They’re best at this season as pure as they are. Some flakes of sea salt, perhaps a touch of herbs – in summer we don’t need to be complicated.

easy pie crust

tomato galette

easy tomato galette

This tomato galette is as exactly this, a uncomplicated tasty summer dish. The flaky crust is made with cream cheese and is ridiculously easy to put together. I found the recipe via Yossy Arefi who has dedicated the whole summer to galettes. But the star are the tomatoes – in this case fruity, flavourful San Marzano tomatoes (locally grown). They are accompanied – but not overwhelmed – by some cheese and herbs in form of basil pesto.

The notes for the filling/topping are rather rough.  Feel free to vary them to your liking. Not too many rules in summer.

galette with tomatoes

Tomato galette(s) (2 persons) 

ingredients
crust: 125 g flour, 115 g cream cheese, 80 g butter (cold, cut into chunks), 1/2 teaspoon salt

filling: 2 tablespoons goat cream cheese, 2-3 teaspoons basil pesto (homemade or storebought), 4 San Marzano tomatoes, Maldon flaky sea salt, 1 tablespoon olive oil, pecorino cheese

preparations
crust: Add all ingredients to a food processor. Pulse the mixture until it starts to hold together, put on a flour dusted working surface and form a ball. Press into disk shape, wrap in plastic foil and refrigerate for at least 2 hours.

Preheat oven to 220° C. Roll the dough out on a lightly floured surface to two smaller or one large round. Move the rounds to a lined baking sheet. Cut tomatoes into slices. Smear the dough with goat cream cheese and pesto or simply with pesto, leaving a 2 cm border around the edges. Top the dough with tomatoes and sprinkle with sea salt flakes. Fold the edges of the dough up and over the tomaotes. Gently press to seal the folds. Drizzle with some olive oil.

[Yossy’s advice: “Chill the formed galette until the dough is very firm, about 15 minutes.” – I didn’t do.] Bake for about 20 minutes, until golden brown. Cool slightly, optionally top with grated pecoriono cheese. Enjoy.

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