Heirloom Tomato Galette

by on July 23, 2014

Heirloom Tomato Galette Recipe on WhiteOnRiceCouple.com

We’re trying to be good kids this is the Summer by making it a season of “to-do’s”. If any of you have one of these lists, we’ve probably got you beat by a mile. Or two. We’ve just go so much we want to do and so little time. Well, we committed ourselves to being focused over the last few weeks, thus the lack of posting. 

Top of our list was finishing up house maintenance duties that have been neglected for a while. You’d be proud to know that we finally replaced our old wood side-gates. Yes! We built out two new small decks going into the garden and replaced the top wood on our front deck. In the process we discovered ironwood, which is amazing. We also had our outside garage lights fixed and they’re now finally working after about 3 years. Yay! Let there be light!  And we’ve finished our wood-burning oven. She’s gorgeous, cooks like a fire bellied beast, and holds her internal heat for an amazing amount of time. Like only dropping 100 degrees in 24 hours type of time. 

Sierra likes to guard the table, while Lexi hopes to find food under the table. 

Garden at WhiteOnRiceCouple.com

Somewhere down on our list is to eat more heirloom tomatoes. Basically, don’t travel so much in Summer so that we can actually be home to enjoy eating from the garden more. That’s what we’ve also been focusing on this Summer, which is to work locally more and take less travel jobs because we enjoy being home so much! 

We’re feeling satisfied at this point in our career that we don’t need to hop on a plane to work as much. Yeah, travel is nice. More than nice, we love it.  But it had gotten to a point when actually being home for more than seven days at a time was a luxury for us. So it’s nice to dial it back a little and appreciate every moment  sitting in the garden and eating more heirloom tomatoes. 

Heirloom Tomato Galette Recipe on WhiteOnRiceCouple.com

Heirloom tomatoes always seem to ripen at once and when they do, it is time to feast on them for every minute of every meal of the day. This tomato galette is one of our favorite recipes that we shared in our cookbook, Bountiful. It’s a great way to use up those tomatoes that are overflowing at the markets and in gardens. 

Heirloom Tomato Galette recipe on WhiteOnRiceCouple.com

Hope you all are having a marvelous Summer. We’re enjoying every minute of it and you can get more glimpses of our garden and Summer adventures on Instagram for Todd and Diane. And we’re still hoping to finish our “to-do” list by September. Wish us luck! 

Happy Summer, 

diane and todd

Heirloom Tomato Galette Recipe

Yield: Two 8-inch Galettes

Total Time: 1 hour 30 minutes

Recipe is from our cookbook, Bountiful. One of our favorite ways to use pastry is to make a galette. Beautiful and rustic, it wraps its edges around the filling but still leaves the center open to spotlight what lies within: gorgeous, fleshy tomatoes like Kentucky Beefsteaks and Brandywines. The Parmesan–cream cheese base here adds a touch of richness to contrast with the sweet tomatoes.

Ingredients:

For the Filling

  • 2 ounces (57g) freshly grated Parmesan
  • 2 ounces (57g) cream cheese, at room temperature
  • 1/4 cup (60g) mayonnaise
  • 1/4 medium onion, diced (about 1/4 cup / 40g)
  • 1 teaspoon fresh thyme leaves
  • Freshly cracked black pepper

For the Crust

  • 2 cups (250g) flour
  • 1/2 cup (1 stick / 113g) cold unsalted butter, cut into 1/2-inch (12-mm) pieces
  • 1 teaspoon kosher or sea salt
  • 1 egg
  • 1/4 cup (60ml) cold water
  • Heavy cream, for brushing crust
  • 3 to 4 medium tomatoes, sliced 1/4 inch (6 mm) thick

Directions:

  1. Preheat the oven to 375°F (190°C). Line two sheet pans with parchment paper.
  2. Make the filling: In a bowl, mix the Parmesan, cream cheese, mayonnaise, onion, thyme, and pepper to taste until well combined. Set aside.
  3. Make the crust: In a separate bowl, pinch together the flour, butter, and salt with your fingertips until most of the big chunks of butter are flattened or broken up. In another bowl, whisk the egg with the ice water until combined. Incorporate the egg mixture into the flour until the mixture binds together and forms a rough ball (you may need to gently knead the ball to incorporate the last of the flour).
  4. Divide the ball in two, roll each half into a ball, and then flatten each ball into a disk. Wrap one disk in plastic wrap and place it in the fridge. On a floured surface, roll the other disk out to a circle slightly larger than 10 inches (25-cm) in diameter.
  5. Trim the dough into an even 10-inch (25-cm) circle (we use a 10-inch / 25-cm ring mold to cut the dough). Gently wrap the dough around a rolling pin, then unroll it onto one of the prepared sheet pans. Repeat with the other dough ball. Spoon half of the Parmesan–cream cheese mixture in the center of one dough circle, spreading the mixture out evenly to within about 2 inches (5 cm) of the outside edge.
  6. Place one to two layers of sliced tomatoes over the cheese mixture. Fold the edge of the dough over the tomatoes. Brush the crust with the cream. Repeat the filling, folding, and brushing procedure with the second dough circle and the remaining ingredients.
  7. Bake for 50 to 60 minutes, or until the crust is golden, rotating the pans halfway through so the galettes will bake evenly. Serve warm or at room temperature.
Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. And remember in making the recipes, if using table salt instead of kosher or sea salt, make sure you reduce the salt amount.



Shop This Story:

{ 20 comments… read them below or add one }

1 Marta Potoczek July 23, 2014 at 1:30 am

Love the table and lights! It looks so inviting!
Last year I had the same problem, spending a week at home was such a luxury due to work travel, this year we’re spending the holidays in our new chill out zone, grilling and enjoying time in our garden- it’s so nice. Still waiting for my heirlooms to ripen, I’ll sure be having some galette in two weeks!

Reply

2 Katrina @ Warm Vanilla Sugar July 23, 2014 at 5:13 am

This galette looks so delicious!! Perfect for summer :)

Reply

3 annette July 23, 2014 at 6:56 am

this is a truly beautiful post showcasing one of my favorite summer vegetables in a galette that reminds me of many of my summers spent in france and italy.

my famiglia is from italy and i learned at a very young age to appreciate the freshness of garden grown fruits and vegetables and to prepare them simply as to not mask their texture or earthy flavor.

it is difficult to find heirloom tomatoes such as these lovely ones you have, but i will now search harder as making this recipe will bring us back to some of the best memories we share together.

my famiglia showed me how to use would use local farm-fresh cheeses like ricotta, tangy & earthy goat and sheep’s milk cheeses and even sweet creamy marscarpone with a tomato galette.

grazie tante and looking forward to more of your lovely posts.

p.s. your home and backyard are dreamy and oh so pretty! would love to join you for a meal there with my husband someday :)

ciao
annette

Reply

4 Su July 23, 2014 at 7:59 am

The heck with the food (yummy as it looks)… Is that a Ridgeback I see?? Gorgeous dods.

Reply

5 White on Rice Couple August 12, 2014 at 11:45 pm

Hi Su,
That is a ridgie. That was our sweet little Lexi at about 6 months. She’s quite a bit bigger now, as you might imagine.

Reply

6 Laura (Tutti Dolci) July 23, 2014 at 1:05 pm

Love those lights over your table, so inviting. And what a gorgeous galette, the perfect use for heirlooms!

Reply

7 Marta @ What should I eat for breakfast today July 23, 2014 at 2:28 pm

I like being a good kid myself :) The sour version of galette is very tempting.

Reply

8 Yvette @ Muy Bueno July 23, 2014 at 7:52 pm

Home is where the heart is…I completely understand. Your home looks like the perfect place to truly enjoy every inch of it. We have summer to-dos too and I better get started. Yikes! Your galette looks fabulous!

Reply

9 Abbe@This is How I Cook July 23, 2014 at 8:33 pm

Oh, you lucky ducks! This looks gorgeous and decadent and homespun all at the same time! I’m all for staying home in the summer. But since you did such a fabulous job on your house-maybe you could head on over to mine? You know… in case you need a night job!

Reply

10 Jenny Flake July 25, 2014 at 6:14 am

What a gorgeous galette and backyard setting! Miss being down the street from you guys :) xo

Reply

11 Michelle @ Healthy Recipe Ecstasy July 25, 2014 at 6:50 am

I’m so jealous of your wood-burning oven! I just finished a run of traveling and I’m so excited to have the rest of the summer at home…or what’s left of it! P.S. That galette is beautiful!

Reply

12 Soggy Acres Farm July 28, 2014 at 11:53 am

Adding fresh basil leaves to this is also good.

Reply

13 Amanda - A Cookie Named Desire July 30, 2014 at 9:04 am

I have heirloom tomatoes that are still growing and sprouting little tomatoes that have yet to ripen. The moment they do, they will definitely make it in this galette because this looks too good to not make!

Reply

14 Lauren @ A Nerd Cooks August 1, 2014 at 6:47 pm

This galette looks amazeballs, and that photo of the heirloom tomatoes is just gorgeous.

Reply

15 Thalia @ butter and brioche August 2, 2014 at 9:45 pm

wow this looks incredible! those tomatoes look SO beautiful and SO delicious… beautifully captured as usual too.

Reply

16 Sally August 8, 2014 at 9:03 pm

Your tomato photos are so beautiful. Your garden looks like a magical place. Wish we had the space to plant all that you grow. Maybe next house, where I can grow more than herbs in pots. At least I have my beloved citrus trees.And the wood burning oven, wow. Hope to hear more about your adventures cooking in it. So much you can do!

Reply

17 Angie | Big Bear's Wife August 11, 2014 at 11:42 am

I agree. While I love to travel, it’s nice to be at home for a little while. Beautiful Galette!

Reply

18 Denver Photographer September 6, 2014 at 11:10 am

O man that looks so good. I love the way the crust looks. I’l have to try that out. Great pictures too!

Reply

19 Jeni September 8, 2014 at 4:52 pm

Yum! My family is going to love this! Can’t wait to make it!

Reply

20 shannon b October 1, 2014 at 8:05 pm

Lovely! I made this as an app for dinner with a group of foodies. It turned out wonderfully. Everyone wanted the recipe – and there was almost a fight over the last wedge.

Reply

Leave a Comment

{ 4 trackbacks }

Previous post:

Next post:

Copyright © 2014 White on Rice Couple. All rights reserved. Designed by Todd & Diane. Built by Zel Creative