Tomato Gouda Galette
These are not galette glamour shots. This rustic Tomato and Gouda Galette was just supposed to be a quiet Friday night dinner, so there was no fancy crust crimping, no artfully placed basil. But when the scent of melted gouda cheese and butter starting wafting from the oven, and we saw that crackly crust, my husband and I just had to take a few quick pics before we sat down to eat. We knew it would be a recipe we needed to share. And when we did dig in, “Oh my god,” was all my husband had to say. It’s the crispiest, butteriest crust, gouda cheese, and ripe heirloom tomatoes all melted together. A beauty in every bite. You need to give it a try.
Does this galette sound up your alley? You might also enjoy my Sweet Potato, Feta, and Caramelized Onion Galette
(Photo by Daniel Marks)
Tomato Gouda Galette Recipe
Yield:
1, 9-inch galette
Difficulty:
Easy
Plan ahead:
The pie dough needs at least a half hour to chill in the refrigerator before you can assemble the galette. Make the dough a day ahead or use the chilling time to prep the remaining ingredients.
Special Equipment:
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Ingredients:
Pie dough - see recipe
1 slice of a large red onion, or more to taste
1½ pounds (2-3 whole) heirloom tomatoes, sliced ¼ inch thick
4 ounces (114 grams) gouda cheese, shredded on the large side of a box grater.
1 tsp course kosher salt or ½ tsp fine salt
Ground black pepper (optional)
1 large egg, lightly beaten
1/3 cup basil leaves
Instructions:
Preheat oven to 400°F. Allow time for your oven to get good and hot. It needs to be fully preheated before you start baking.
In a medium bowl, add red onion, tomatoes, and salt. Toss to combine. Let sit for 5 minutes. Drain, and pat dry with paper towel.
Tip: Releasing the moisture from the tomatoes is key to avoiding a soggy galette. Including the onion removes a little of its harshness.
While the tomatoes and onions rest, cut a piece of parchment to the size of your baking sheet. Lightly flour the parchment and, roll out the pie crust to a 14 inch circle. It will likely extend over the short side of the parchment. That’s ok.
Spread the cheese over the pie crust leaving a 1½ inch border from the edge clear. Arrange onions and tomatoes on top of the cheese in a single layer. Fold the clear part of the crust over top of the tomatoes, crimping as you go to seal. Add some freshly ground pepper over top if desired, and brush the exposed edges of the pie crust with the egg wash.
Move the parchment with the galette to a baking sheet and place in the refrigerator for 15 minutes for the butter in the dough to firm back up.
Back for 40-50 minutes until dark golden brown and the bottom is crispy. (You can check by carefully lifting up with a spatula if you like. Let sit on the pan for at least 10 minutes before cutting and serving.
To serve:
Add fresh basil over top, slice and serve. A pizza cutter or pastry wheel works really well for slicing, but a serrated knife will work too. Serve alongside a fresh salad with citrus dressing.
(Photo by Daniel Marks)
