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RECIPE
19 INGREDIENTS12 STEPS3HR 10MIN

Roasted Tomato Galette

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I love this recipe because I’m a savoury carbohydrate lover at heart and this emboldens both elements in rustic tart form. Using a food processor to mix the crust adds to its simplicity and ease.

3HR 10MIN

Total Cooking Time

19

Ingredients
Compelled to Cook
Helping you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
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Ingredients
US / METRIC
Servings:
8
Serves 8
Ingredient List
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Roasted Tomatoes
3 1/3 cups
6 cloves
Garlic , peeled
to taste
Freshly Ground Black Pepper
to taste
Cheese Pastry
1/4 tsp
Freshly Ground Black Pepper
1/2 cup
Cold Unsalted Butter , cubed
1/4 cup
1/4 cup
Grated Gruyère Cheese
White Cheddar
1 tsp
Distilled White Vinegar
1
Large Egg
2 Tbsp
Cold Water
Galette
2/3 cup
Provolone Cheese , grated
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Directions

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Step 1
Preheat oven to 300 degrees F (150 degrees C).
Step 2
Remove stem and quarter Roma Tomatoes (3 1/3 cups) .
Step 3
In a medium bowl, toss together tomatoes, Garlic (6 cloves) , Smoked Paprika (1 tsp) , Olive Oil (2 Tbsp) and a generous sprinkle of Coarse Salt (to taste) and Freshly Ground Black Pepper (to taste) .
Step 4
Arrange tomatoes skin side down and garlic in a single layer on a parchment lined sheet pan with edges. Roast for 1 1/2 hours. Remove from oven an allow to cool on pan.
Step 5
Using a food processor, pulse All-Purpose Flour (1 1/2 cups) , Dried Oregano (1/2 tsp) , Kosher Salt (1/2 tsp) , Freshly Ground Black Pepper (1/4 tsp) , and Unsalted Butter (1/2 cup) until butter is broken down and mixture is crumbly. Add Parmesan Cheese (1/4 cup) and Gruyère Cheese (1/4 cup) and pulse 2-3 times to combine.
Step 6
In a small bowl whisk together Egg (1) , Distilled White Vinegar (1 tsp) and 1 Tbsp of the Water (2 Tbsp) . With the processor running add gradually until mixture pulls away from the edge. Add the remaining 1 Tbsp of cold water if necessary. Remove dough from processor and form into an approximate 1-inch thick disk. Wrap with plastic wrap and chill for at least an hour but can be made and chilled one day ahead. Allow to come to room temp before rolling.
Step 7
Preheat oven to 400 degrees F (205 degrees C).
Step 8
Roughly chop garlic and tomatoes into bite-size chunks.
Step 9
Roll pastry dough into a free form circle approximately 14 inches in diameter and 1/8-inch thick. Move pastry to a parchment-lined baking sheet.
Step 10
Leaving a 2-inch border, arrange roasted tomatoes and garlic in the center of the pastry.
Step 11
Wrap edges over top of tomatoes, creasing slightly as you go. Top center with Provolone Cheese (2/3 cup) and Fresh Basil (2 Tbsp) . Whisk Egg (1) with 1 tbsp of water and brush on pastry. Bake for 30 minutes until golden.
Step 12
Allow to rest 2-3 minutes, then cut into slices and serve. Enjoy!

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