This recipe combines a handful of quirky tidbits about me into one, flavorful and flaky personal-sized galette. It wasn’t until about six months ago that I actually began liking raw tomatoes. Does anyone remember Fannee Doolee from the kids TV show, Zoom? She was this character that loved orange juice but hated oranges, loved Ketchup but hated tomatoes. She was essentially a walking contradiction. I used to sympathize with her when it came to tomatoes. I love tomato sauce on both pizza and pasta, I drown my fries in Ketchup, and I even occasionally eat sandwiches and burgers with tomatoes in them. Hand me a Caprese salad, though? I’d just eat the Mozzarella. I can attest my recent palate change to a combination of determination to get myself to enjoy raw tomatoes like a real adult, and the gorgeous Heirloom tomatoes at the farmers market last Sunday that were just begging me to be used. Now, here we are.
As another example of being a walking contradiction, this recipe was meant to be gluten free except for the fact that gluten free galette dough is extremely difficult to make without crumbling to pieces under your rolling pin. I’m probably being dramatic and gave up too quickly, but I was determined to make this galette last Sunday and nothing was going to stop me, especially not gluten. I recently went gluten free-ish, as in I try to avoid it as much as I can because it gives me acid reflux. Sounds strange, I know, but that’s what the Doc told me and I trust her. Especially because eliminating most of it from my diet has stopped my symptoms almost completely.
Anyways, I spent all Sunday morning experimenting with a gluten free dough with zero success, so I decided it was better to save my energy for re-tackling this project when I didn’t have a million things to do before work the next week. To my surprise though, making traditional galette dough also wasn’t the easiest of projects, and given my already rising frustration and hunger, I don’t think I followed the recipe below correctly. Mine turned out to be a cross between a buttery, flaky galette and an airy, bubbly calzone. Regardless, the end result was a savory, herby, and perfectly golden browned galette that lasted me for 3 lunches.
1 cup all-purpose flour
1/2 teaspoon sugar
Pinch of salt
6 tablespoons butter [chilled]
1/4 cup ice water
1 egg [for egg wash]
3 medium-sized Heirloom tomatoes
1 medium-sized yellow onion
2 tablespoons butter
Goat cheese crumbles or Cotija cheese [to taste]
A sprinkle of corn starch
Maldon Smoked Sea Salt Flakes [or regular flaky sea salt]
Cracked black pepper [to taste]
Cilantro Jalapeño Pesto
1 cup cilantro [chopped & lightly packed]
2 Jalapeños [or just 1 if you’re not a fan of heat]
3 cloves garlic
Juice of one lime
3 tablespoons extra virgin olive oil [or more depending on desired consistency]
Salt & pepper to taste
Prep time: 1 hour
Cook time: 30 minutes
Total time: 1 hour & 30 minutes
Servings: 1 10-inch galette
To make your galette dough, follow this recipe by Food & Wine or a recipe of your liking. Once you've made your dough & formed it into a thick disc, cover with plastic wrap & let chill in the fridge for at least 30 minutes. For tips on how to avoid messing up your galette dough, check out this useful Bon Appetit article.
While your dough is chilling, cut 1 medium-sized yellow onion into thin slices & caramelize over medium heat with 2 tablespoons butter. Season lightly with salt & pepper halfway through. This will take about 30 minutes.
Slice Heirloom tomatoes into very thin discs.
Preheat oven to 350 degrees [F] .
Once onions are caramelized, remove from heat & take out dough from fridge. Lay a piece of parchment paper on a big, flat surface & lightly dust with some flour. Roll out your dough until it is about 9.5-10 inches in diameter. You don't want your dough to be too thin or else it won't hold your filling when you fold over the edges.
Line a baking sheet with parchment paper & carefully transfer your rolled out dough to the baking sheet. It’s easier to assemble the galette on the surface it will bake on.
Cover the middle of the dough with caramelized onions & spots of goat cheese crumble or Cotija cheese. Then lightly dust with a pinch of cornstarch. Cornstarch will help absorb excess water from the tomatoes to prevent dough from becoming soggy.
On top of onions & goat cheese, layer tomato slices, making sure to sprinkle cornstarch over each layer except the top. You don’t want your galette to be too high or else the edges won’t fold over & keep the filling in.
Sprinkle smoked Maldon sea salt flakes or regular sea salt flakes on top of tomatoes with some cracked black pepper.
Gently fold over edges of galette, one over top another to hold filling together. Then lightly paint over edges with a beaten egg.
Bake in oven for 30 minutes or until edges are golden brown.
While galette is baking, make cilantro Jalapeño pesto. In a food processor, blend together 1 cup roughly chopped cilantro, 2 diced Jalapeños, 3 minced garlic cloves, juice of one lime, & salt & pepper to taste.
Once galette is done baking, taking out & let cool. Garnish with some more goat cheese crumble & cilantro Jalapeño pesto.