From the Archive: Tomato & Sweet Onion Galette

Tomato & Sweet Onion Galette | Our Lady of Second Helpings

This galette recipe was one of my favorites of last summer. I have been looking forward to revisiting it since plopping our little tomato plants in the ground in May. I plan to finally have the 2013 version on our dinner table tonight. The only thing I am going to change from the original version is to toss the tomatoes in a little tapioca flour to absorb a little of their extruded juice.

If you haven’t already (or even if you have), give this recipe a try it is a real crowd pleaser!

Tomato & Sweet Onion Galette | Our Lady of Second Helpings

Tomato & Sweet Onion Galette

  • Try to avoid juicy over ripe tomatoes for this recipe. The extra liquid can make the crust soggy and tip the flavor into the too sweet category.
  • Make sure all the ingredients are standing by and egg wash is prepared before beginning to roll out the crust so that the dough stays cool.
  • Don’t be shy with the seasonings the salt and pepper balance the sugars in the onion and tomato.
  • When finished, the crust should be shiny, hard, and make a sharp satisfying sound when tapped.
  • To give the flavors even more “pop,” sprinkle the tomatoes with a bit of fresh citrus or white balsamic vinegar.
Perfect Whole Wheat Pie Crust | Our Lady of Second Helpings

Perfect Whole Wheat Pie Crust

From The Family Feed – recipe reduced by 1/2 to make a single crust. Enough for one pie with 8 generous slices.
Preparing this dish as a galette allows the crust more of the flavor spotlight than a traditionally prepared pie. The thick slouchy pleats made by folding the crust up and around the filling are a joy to eat in their own right. As delicious as the filling is those flakey crust only bites conjure dangerous fantasies of baking only a pie crust to then slather with jam and eat in one sitting. I probably should have kept that last bit to myself…
Prep time is about 5 minutes. Chill time 20 minutes up to several hours. Yield: 8 servings
  • 1 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 2 teaspoons sugar
  • salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into smaller pieces
  • 3-4 Tablespoons of cold low-fat milk
  1. Measure all of the dry ingredients into the bowl of a food processor or stand mixer. Run the blade a couple of rotations to mix.
  2. Stop the mixer and drop in the cold butter pieces. Resume mixing.
  3. While the blade is running slowly pour in the first 3 tablespoons of cold milk. Allow dough to begin forming. Add remaining milk as needed to form the dough without becoming sticky. Tip – give the dough a moment between milk tablespoons to absorb the liquid.
  4. Once dough has formed roll it into a ball, cover, and chill while preparing the filling. The chilled dough is easier to roll into the crust shape.
Approximate nutrition information per 1/8 of crust: 188 calories, 12 g. fat 17 g. carbs, 2 g. fiber, 3 g. protein, PP = 5

Tomato & Sweet Onion Galette | Our Lady of Second Helpings

Tomato and Sweet Onion Filling

Here is how to create the basic filling. The precise amounts needed will depend on how full you like your crust. Once they have baked and mingled these flavors are subtly sweet with a mild acidic tang. Filling makes more than enough to fill 1 pie crust.
Prep time: approx 15 minutes. Baking time 35 – 40 minutes; Yield 8 servings
  • 3/4 lb. of sweet onion sliced into 1/4 inch rounds – Walla Walla Sweets are recommended
  • 3/4 – 1 lb. tomatoes of any variety, sliced into 1/4 inch rounds or thin wedges.
  • a hand full of basil leaves, sliced into ribbons
  • 2 oz. of soft goat cheese, plain or with herbs
  • generous sprinkles of salt & pepper or your favorite seasoning blend
  • egg wash of 1 egg and 1 tablespoon of milk
Optional additions – 1/3 cup pesto, slices of yellow summer squash or zucchini (amount of tomato and onion should be slightly reduced)
  1. While the crust dough is chilling prepare the vegetables as noted above.
  2. Preheat oven to 350. Stage a baking stone or line a baking sheet with parchment.
  3. Quickly roll the dough into a circle working from the middle to the edges changing direction with every pass. Work the dough into an 11 inch circle (or roundish shape) it should be about 1/8 of an inch thick.
  4. Transfer dough to the baking stone or parchment lined baking sheet. Pinch closed and smooth any tears if needed.
  5. Leaving a 2 1/2 to 3 inch margin all the way around – Layer the ingredients on top of the crust overlapping as needed: if using, spread the pesto on the dough then onion, sprinkle of seasoning, tomato, seasoning, goat cheese, basil ribbons.
  6. Bring the crust up and around the filling pleating and pinching as needed. The filling may need to be “hugged” a little to allow more crust to come up the sides. Once all the dough has been pleated it may slouch a bit but it should stay. The colder the dough the better it will hold its shape.
  7. Brush the outside of the galette with the egg wash. – This step provides the “wow” factor to the finished pie.
  8. Bake for 25 -30 minutes until filling is steamy and bubbly. Then increase the temperature to 425 for 5 – 10 additional minutes to give the pie its deep amber color.
Approximate nutrition information for 1/8 serving of assembled pie: 222 calories, 21 g. carbs, 2.8 g. fiber, 4.7 g. protein, PP = 6
Story and recipe were first published on Our Lady of Second Helpings, September 2012

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