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The Rustic Tomato Galette is a dish that embodies the essence of seasonal cooking while showcasing the vibrant flavors of fresh tomatoes. This free-form tart is a delightful addition to any meal, offering a versatile option for brunch, lunch, or a light dinner. With its flaky, buttery crust and the rich, juicy filling of ripe tomatoes, this galette stands out as a celebration of simplicity and quality ingredients.

Tomato Galette

Discover the joy of seasonal cooking with a Rustic Tomato Galette, a delightful free-form tart bursting with the vibrant flavors of fresh tomatoes. This dish features a flaky, buttery crust and can be enjoyed for brunch, lunch, or light dinner. Embracing the beauty of simplicity, the galette is easy to prepare and perfect for showcasing local ingredients. Impress your guests with this charming, visually stunning dish that's as satisfying to make as it is to eat!
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Ingredients
  

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 teaspoon salt

1/4 teaspoon sugar

1/2 cup unsalted butter, cold and cubed

5 to 6 tablespoons ice water

3-4 medium ripe tomatoes, sliced (heirloom or vine-ripened preferred)

1 cup shredded mozzarella cheese (or goat cheese for a tangier option)

1 tablespoon Dijon mustard

1 teaspoon dried oregano

1 teaspoon fresh basil, plus extra for garnish

Salt and pepper, to taste

1 egg, beaten (for egg wash)

Olive oil, for drizzling

Instructions
 

Make the Dough:

    - In a large mixing bowl, combine the all-purpose flour, whole wheat flour, salt, and sugar.

      - Add the cold cubed butter and mix using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.

        - Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Avoid overworking it.

          - Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.

            Prepare the Filling:

              - Preheat your oven to 400°F (200°C).

                - In a bowl, layer the sliced tomatoes. Sprinkle lightly with salt and let them sit for about 10 minutes to draw out moisture. Pat them dry with a paper towel.

                  - In a small bowl, mix the shredded mozzarella cheese, Dijon mustard, dried oregano, fresh basil, salt, and pepper.

                    Assemble the Galette:

                      - On a lightly floured surface, roll out the chilled dough to a 12-inch round, about 1/8 inch thick.

                        - Transfer the rolled dough to a parchment-lined baking sheet.

                          - Spread the cheese mixture evenly over the dough, leaving about a 2-inch border around the edge.

                            - Layer the sliced tomatoes over the cheese, overlapping them slightly.

                              Form the Galette:

                                - Carefully fold the edges of the dough over the tomatoes, pleating it as you go to create a rustic border.

                                  - Brush the exposed dough with the beaten egg and drizzle a little olive oil over the tomatoes.

                                    Bake:

                                      - Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the tomatoes are soft.

                                        - If the crust is browning too quickly, cover the edges with foil after the first 25 minutes.

                                          Serve:

                                            - Remove the galette from the oven and let it cool for a few minutes. Garnish with fresh basil before slicing.

                                              - Serve warm or at room temperature, perhaps with a simple green salad on the side.

                                                Prep Time: 20 min | Total Time: 1 hr 10 min | Servings: 4-6