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
- 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
- 1 cup whole wheat flour
- 1/2 cup all purpose flour
- 2 teaspoons sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into smaller pieces
- 3-4 Tablespoons of cold low-fat milk
- 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.
- Stop the mixer and drop in the cold butter pieces. Resume mixing.
- 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.
- 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.
Tomato and Sweet Onion Filling
- 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
- While the crust dough is chilling prepare the vegetables as noted above.
- Preheat oven to 350. Stage a baking stone or line a baking sheet with parchment.
- 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.
- Transfer dough to the baking stone or parchment lined baking sheet. Pinch closed and smooth any tears if needed.
- 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.
- 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.
- Brush the outside of the galette with the egg wash. – This step provides the “wow” factor to the finished pie.
- 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.