The other day I was invited to a potluck and I was unsure what to bring. My garden was exploding (it still is!) with tomatoes so something with tomatoes was going to have to be the star- but I didn’t think I could make one more tomato salad... So a savory tomato galette it was, and my goodness- it was delicious! I loved it so much that I made it again two days later for my family. 

Ingredients:

Crust:

• 2 ½ cups flour, plus more for dusting
• 1 cup cold unsalted butter, cut into small cubes
• 2 teaspoons of Kosher salt
• 1 tablespoon of apple cider vinegar 

Filling:

• 4-6 medium sized tomatoes, cut thinly about ¼ inch
• 2 medium yellow onions, sliced thinly
• ½ lb of parmesan, shaved
• 2 garlic cloves, minced
• ¼ cup of butter
• 1 teaspoon of Kosher  salt
• 1 egg, lightly beaten 
• 4 leaves of fresh sage
• 1 teaspoon of fresh thyme
• ⅛ teaspoon black pepper

Directions:

For the dough:

1. In a food processor, pulse the flour, salt, and butter until the flour feels like sand and the flour is pea size.
2. Put the pulsed flour into a large bowl and add vinegar and slowly add a ⅓ cup of ice water until the dough begins to hold together. Continue to mix well and to shape the dough into a disk in the dough. Wrap in plastic wrap and chill in the fridge for at least 2 hours. (You can also make the dough the day before.) 

For the Filling:

1. Preheat the oven to 400 with the rack set in the middle of the oven.
2. In a medium heavy duty pan place the onions, garlic, 1/4 cup of butter and ½ teaspoon of salt. On low heat, saute the onions until the onions turn a light brown. (I like to keep the heat low and take my time so the onions caramelize but it is not necessary.) Saute until they are a light brown color and then pull off the heat and let cool.
3. Place cut tomatoes on a paper towel to absorb some of the juice. Sprinkle each tomato with a bit of salt and let sit for 2-5 minutes and then gently dab each tomato with a paper towel.
4. Roll out the dough and place in a 12 inch cast iron skillet with parchment paper (any heavy duty skillet will do).
5. Spread half the onions on the bottom of the dough, then place half the tomatoes, half the parmesan, pinch of salt, half of the thyme and half of the sage. Repeat the layering with the other half of the ingredients.
6. Fold the extra dough over onto the top and brush the dough with the egg and sprinkle with salt and pepper 
7. Bake for about 40 minutes or until the crust is golden brown and the middle is bubbling. 
8. Pull out and let cool. Cut with a pizza cutter or sharp knife. 

Note: In the photos I forgot to put the parchment in the pan before I baked it. It worked fine but when I have made this in the past the parchment paper really helps to pull out the galette. 

Companion Reel here!

Enjoy,

Elizabeth