This galette has lots of fresh tomatoes, goats cheese, balsamic caramelised onions and thyme – all baked together in a buttery crust, flavoured with Grana Padano cheese.
It makes the most of the summer tomato harvest that is so good right now and would be even better if you use home-grown, or heirloom tomatoes. I picked my tomatoes up from my favourite farm shop and they were locally grown – so much better than forced tomatoes that have been flown half way around the world that taste of nothing!
Galettes have to be one of the easiest tarts to bake as they are supposed to look rustic! This crust has the addition of the cheese to give it an extra savoury note that really sets the whole thing off.
I start with a base of slowly cooked onions, caramelised with balsamic vinegar then crumbled goats cheese, thyme leaves and topped with the sliced tomatoes and a little gruyere. You can never have too much cheese – right?
Make the most of these late summer days and enjoy at a picnic in the park, or in the garden with salad and cold white wine.
…or alternatively; inside, with the doors shut – well away from wasps!
Crust Ingredients:
240g plain/all-purpose flour
1/2 cup Grana Padano cheese
170g very cold butter, cut into cubes
1tsp salt
Iced water
1 egg beaten with a splash of milk to make a wash
Black onion seeds and seseme seeds for sprinkling
Filling:
1 punnet of fresh tomatoes
Goats cheese – approx 220g, crumbled
Gruyere cheese – around a handful, grated
3 medium sized brown onions
Pinch of brown sugar
Balsamic vinegar
Small bunch of fresh thyme, leaves picked
1tbs olive oil
Small knob of butter
Salt and black pepper
Method:
For the crust, I use the food processor, fitted with the steel blade. Place the flour, salt, cheese and butter and pulse until just incorporated. Add the iced water a little at a time, pulsing until the dough just comes together. Take it out, form into a flattened disc, wrap in cling film and chill for at least 30 minutes.
For the filling, slice each onion in half and cut thinly. Heat the oil and butter and cook the onions with a good pinch of salt. Cook until they start to become translucent. Add a pinch of sugar and they need to be left on a low heat, stirring occasionally, until they are a lovely walnut colour, but not burnt.
Leave them cooking low and slow for around 30 minutes. When they are looking ready, stir in a splash of balsamic vinegar (balsamic glaze would also be ok here) let it cook in for a couple of minutes and turn off the heat. Set aside to cool.
Pre-heat the oven to 190°C/375°F
Slice all the tomatoes and place onto some kitchen paper to absorb extra juices.
When the onions are cold, its time to roll out the chilled dough. I prefer to sprinkle a little flour onto my baking sheet liner and roll out directly onto it. This helps transport the galette into the oven.
Roll out the dough into a rough circle, about half a centimeter. Spread out the caramelised onions, leaving around a 5cm/2 inch border around the edge.
Top with the crumbled goats cheese, a grind of black pepper and a little of the thyme leaves.
Place the sliced tomatoes over the top, season with salt and pepper and grate over a little gruyere cheese and more thyme leaves.
Bring the pastry up over the filling, leaving the centre exposed, folding and pleating as you go.
Brush with the beaten egg wash and sprinkle a few onion and seseme seeds over the outside of the crust. Transfer to a baking sheet and bake for around 45 minutes, but keep an eye it, it should be golden brown and the filling just starting to catch on the edges.
Leave to cool for a few minutes if serving it warm with salad for a delicious lunch. I think its just as good cold and would be a great addition for a picnic or lunchbox.
Seasalt & Apple Pie 