Nga Nguyen

Tomato galette

5-year-old (pointing at our chimney): What is that for?

Me: To get the smoke out of the house.

5-year-old: Out where?

Me: To the sky, I guess.

5-year-old (shocked): TO GOD’S HOUSE???

Me: …

Tomato galette

(Adapted from Bon Appetit)

240 g all-purpose flour (plus more for dusting)
1 1/4 tsp kosher salt
1 1/2 sticks chilled unsalted butter (cubed)
1 tbs apple cider vinegar
1 lb small heirloom or campari tomatoes (sliced 1-cm thick)
1 tsp kosher salt
2 garlic cloves (thinly sliced)
120 g firm cheese (cheddar, mozzarella, parmesan), grated
1 egg (beaten)
Sea salt
Freshly ground black pepper
Zest of 1/2 lemon
1 tbs finely chopped chives.

To make the dough:

  1. In a food processor, pulse 240 g flour + 1 1/4 tsp kosher salt to combine.
  2. Add cubed cold butter and pulse until mixture resembled coarse meal with a few pea-size pieces of butter remaining.
  3. Transfer mixture to a large bowl.
  4. Mix vinegar with 1/4 cup ice water.
  5. Drizzle vinegar water onto the mixture.
  6. Use a fork to mix the dough (add more ice water if needed) until the mixture becomes a shaggy dough.
  7. Turn out onto a work surface and knead just slightly so there is no dry spots left.
  8. Pat into a thin disk and wrap in plastic.
  9. Chill at least 2 hours, or until ready to use.
    • Note: Dough can be chilled in the fridge for up to 2 days.

To make the tomato gallete:

  1. Preheat oven to 400 F.
  2. In a large bowl, gently toss sliced tomatoes + sliced garlic + 1 tsp kosher salt.
  3. Let sit for 5 minutes for the tomatoes to release some liquid.
  4. Discard the liquid, and place sliced tomatoes to dry on paper towels.
  5. Sprinkle some flours on a parchment paper.
  6. Unwrap dough and flour a rolling pin.
  7. Roll out the dough to a very thin circle (about 3-mm thick), about 14″ diameter, and the edge should be much thinner.
  8. Scatter cheese over dough, leave a 2″ border.
  9. Arrange tomatoes slices over cheese.
  10. Sprinkle garlic slices on top.
  11. Fold the edges over.
  12. Brush dough with egg.
  13. Sprinkle some sea salt and pepper on top of the tomato filling.
  14. Chill in freezer for 10 minutes.
  15. Bake galette for 30 minutes.
  16. Rotate and bake for another 25-30 minutes.
  17. Sprinkle lemon zests and chopped chives on top.
  18. Serve immediately.