Beautiful, juicy produce is abundant right now. It can be overwhelming to see so much of it in a store and not buy everything at once. One of my biggest pet peeves is wasting food so I limit myself to three items for the week and search for recipe ideas. Some very gorgeous heirloom tomatoes caught my eye this week and being that I love galettes, it was the perfect time to get my “savory” on.
I’ve tried many recipes over the years and pulled the flavors I love to make this one. I like flour in sweet pies and tarts but when it’s savory, I like more of a cornmeal crust. It adds so much flavor and is a nice backdrop for the many fresh flavors and spices that will be added in the toppings.
A few choices I made during the process….
- I used butter instead of olive oil to sauté the sliced onions, then added the fresh thyme during the last minute of cooking. I did not chop the thyme but used my Herb Stripper to remove the leaves and drop them in. Using butter will make more brown bits to scrape from the bottom of the pan which adds flavor.
- This galette is really about the amazing tomatoes so the cheese, for me, is just added flavor to pull the recipe together. You can add as much, or as little, cheese as you like.
- Don’t skip the drizzle of olive oil over the tomatoes. It helps in the cooking process.
- Don’t skip on the drizzle of honey, it helps with the awesome taste process.
- I baked the galette on an All-Clad Pizza Stone. I highly recommend it but it’s not a necessity.
This is a very easy recipe to make and you can even make the crust ahead of time and keep it in the freezer to skip that process during a busy work week. Try different cheeses, different toppings…this crust compliments any vegetable. You can also remove the Gruyère Cheese from the crust recipe completely.
It’s a beautiful galette with lots of flavors and a savory crust. Have fun with it and ask any questions you might have in the comment section below.
Heirloom Tomato and Three Cheese Galette
- 1 cup all purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup Gruyère cheese, grated
- 12 tablespoons cold unsalted butter cut into cubes
- 1/4 cup ice water
- 1 egg, beaten
- 1-2 tablespoons of butter or olive oil
- 1 onion thinly sliced
- salt and pepper
- 5-7 sprigs of fresh thyme
- 4-6 oz of blue cheese, crumbled
- 4 ounces sharp cheddar cheese, grated
- 1/4 cup Gruyere cheese, grated
- 1/4 cup fresh basil leaves
- 2-3 small to medium heirloom tomatoes, sliced
- 5 cherry or grape tomatoes, halved
- olive oil for drizzle
- honey for drizzle
In a food processor, combine flour, cornmeal, salt, black pepper and Gruyère cheese. Pulse several times to mix.
Add cold cubed butter and pulse until the butter is in small pieces, about the size of tiny beads.
Add 1/4 cup of ice water, pulse until dough takes form. Add an extra 1-2 tablespoons of ice water if needed.
Place dough on floured surface and knead a few times into a flat disk.
Wrap dough in plastic and refrigerate for a minimum of 30 minutes.
Melt butter, or use or olive oil, in a skillet over medium-high heat.
Add sliced onions, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper.
Cook until the onions soften, about 5 minutes.
Continue cooking and scrape the browned bits off the bottom of the pan until the onions are golden brown.
Stir in the fresh thyme during the last minute of cooking, set pan aside.
Remove dough from fridge, flour your work surface and roll out dough to 1/8" thickness.
Transfer to a parchment lined baking sheet or pizza stone.
Crumble blue cheese, sharp cheddar and Gruyère cheese over dough.
Add caramelized onions evenly over the cheese layer.
Add basil leaves over onion layer.
Add tomatoes as the final layer.
Sprinkle with salt and pepper, drizzle with olive oil.
Then, drizzle lightly with honey.
Fold over the edge of the dough to form a nice edge for the galette to hold in the toppings.
Beat the egg and brush the crust.
Place the galette in the refrigerator for a minimum of 15 minutes.
Preheat oven to 375° F.
Bake the galette for 50 minutes, depending on your oven, until the crust is golden brown.
The tomatoes should look roasted.
Let cool for 5 minutes, cut into slices and serve.
May be served with fresh tomatoes and pepper flakes with more honey drizzle. You may also try a little balsamic vinegar.