Tomato galette recipe

This is an elegant free-form tart with no pastry-shaping heartache. It’s the combination of tomatoes and courgettes (zucchini) that makes this dish such a pretty offering. It goes without saying that you should use ripe tomatoes and be generous with the pepper. Departing from the usual egg-custard filling for a quiche or tart makes this galette especially straightforward to assemble. A green salad alongside would be good.

Tip: You can use shop-bought or homemade pastry for this recipe.

Ingredients

  Metric  Cups  Imperial 

  • 30 g unsalted butter
  • 1 small red onion, peeled and thinly sliced
  • 1 tbsp thyme leaves
  • 3 tbsp plain (all-purpose) flour, for dusting
  • 300 g shortcrust pastry
  • 100 g cheddar cheese, coarsely grated
  • 1 small bunch of tarragon, leaves picked
  • 1 small, firm courgette (zucchini), thinly sliced
  • 250 g small to medium tomatoes, thinly sliced (a mixture of colours and sizes is nice)
  • 1 glug of olive oil
  • 1 pinch sugar
  • 1 egg yolk, beaten, to glaze
  • 1 pinch salt and freshly ground black pepper
  • 1.1 oz unsalted butter
  • 1 small red onion, peeled and thinly sliced
  • 1 tbsp thyme leaves
  • 3 tbsp plain (all-purpose) flour, for dusting
  • 10.6 oz shortcrust pastry
  • 3.5 oz cheddar cheese, coarsely grated
  • 1 small bunch of tarragon, leaves picked
  • 1 small, firm courgette (zucchini), thinly sliced
  • 8.8 oz small to medium tomatoes, thinly sliced (a mixture of colours and sizes is nice)
  • 1 glug of olive oil
  • 1 pinch sugar
  • 1 egg yolk, beaten, to glaze
  • 1 pinch salt and freshly ground black pepper
  • 1.1 oz unsalted butter
  • 1 small red onion, peeled and thinly sliced
  • 1 tbsp thyme leaves
  • 3 tbsp plain (all-purpose) flour, for dusting
  • 10.6 oz shortcrust pastry
  • 3.5 oz cheddar cheese, coarsely grated
  • 1 small bunch of tarragon, leaves picked
  • 1 small, firm courgette (zucchini), thinly sliced
  • 8.8 oz small to medium tomatoes, thinly sliced (a mixture of colours and sizes is nice)
  • 1 glug of olive oil
  • 1 pinch sugar
  • 1 egg yolk, beaten, to glaze
  • 1 pinch salt and freshly ground black pepper

Details

  • Cuisine: British
  • Recipe Type: Tart
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 60 mins
  • Serves: 4

Step-by-step

  1. Melt the butter in a medium frying pan over a moderate heat. Add the onion, season generously with a big pinch of salt and black pepper, and cook for 8–10 minutes, until soft and just beginning to colour. Remove from the heat and stir in the thyme.
  2. Lightly flour a work surface and roll out the pastry to a rough circle about 3mm (1/8 inch) thick and 30cm (12inch) in diameter.
  3. Transfer to a baking sheet lined with baking paper and coarsely grind black pepper over the top, giving the pastry a final roll with a rolling pin to press the pepper into the dough.
  4. Spread the cheese over the pastry, leaving a 4cm (11⁄2inch) border around the edge. 
  5. Add the onion mixture in an even layer then layer on the tarragon, saving a few leaves for garnish, and courgette (zucchini). Season with additional salt and pepper.
  6. Add the tomato slices and drizzle with olive oil. Sprinkle with a little extra salt, pepper and a tiny pinch of sugar to season the tomatoes.
  7. Fold the edge of the pastry over the tomatoes, leaving the centre open.
  8. Brush the crust with the beaten egg then chill the tart for 15 minutes or so, to rest.
  9. Meanwhile, preheat the oven to 190°C/375°F/gas mark 5.
  10.  Bake for 40–50 minutes, or until the pastry is crisp and golden in places and the tomatoes are cooked and just beginning to colour.
  11.  Remove from the oven and allow to cool for 5 minutes before sprinkling over the reserved tarragon, slicing and serving. The tart can be quite fragile.
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