Rustic Tomato Galette Recipe

Here’s a recipe for a pulled-together with what’s on hand tomato galette that we made last night. It’s very “rustic” meaning it doesn’t look super pretty, but it’s easy and tastes good.

I encourage everyone to look into their local farmers and CSA’s who have plenty of produce to deliver right now straight to your doorstep. There is an abundance of food – it just might be hard to find at the regular grocery store (especially with limited delivery drivers) and many farmers are wanting to connect with you as well. You can find a local CSA (which stands for Community Supported Agriculture) here at this link. This is a no brainer easy way to support yourself, our healthcare workers and our local businesses and farmers while staying home.

Some restaurants in the Triangle, North Carolina area are also selling wholesale groceries to anyone with delivery: Ko-An, Corbett’s Burgers and Rebus Market are a few. We are getting our produce and eggs from Parker Farms & Vineyards, the farmer who we’ve been supporting with our purchases every week at our local farmer’s market. He is delivering them to our doorstep.

Rustic Tomato Galette Recipe

Ingredients
  

  • 1 pie crust Pie crust (any recipe will work)
  • 1 pint tomatoes, or a few large heirloom slicing tomatoes
  • 1 yellow or vidalia onion
  • 1 large garlic clove
  • 1/3 cup cheese we used a mixture of what we had around: feta, cheddar, parmesan and pecorino romano
  • 1 egg
  • fresh herbs like thyme, rosemary, oregano

Instructions
 

  • Preheat oven to 425F
  • Heat 1-2 tablespoons of neutral oil (i.e. vegetable) in a large skillet over medium heat
  • Cut onion into rings or chop coarsely
  • Toss them into pan and cook for 10-15 minutes, till they're soft and golden brown.  You probably want to reduce the heat a bit after a while.  Stir them every once in a while
  • Finely dice the garlic
  • Toss it in the with the onion and cook for a minute or less.  stir often.  sprinkle with salt and then pull this stuff out of the pan onto a plate
  • Meanwhile, you've been cutting the tomatoes in half or slices, and you've sprinkled those with salt too
  • Grate or break up your cheese as appropriate
  • Break the egg into a small bowl, add a tbsp of water, and stir it up to make an egg wash
  • Roll out your dough to a circle like 12" in diameter. Place this on parchment paper onto a sheet or jelly roll pan
  • Pile up the onion mix, then the tomatoes in the center of your dough, leaving a few inches border
  • Top with cheese
  • Fold up the extra dough around the sides of the filling to contain it as best you can
  • Brush the outer edges of the dough, which are now facing up, with the egg wash
  • Bake for maybe 20 or 25 minutes, until the crust is nice and golden
  • Top with chopped herbs and serve

Photos by Michelle Smith Creative for Gather Goods Co

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