Rustic Heirloom Tomato Galette
Rustic Heirloom Tomato Galette
Brie Thompson
6
20 minutes
1 hour
Main
A flaky, buttery galette piled with juicy heirloom tomatoes and creamy mozzarella is the kind of rustic dish that makes any table feel special. Tuscan Herb Infused Olive Oil and Black Garlic Infused Sea Salt bring savory flavor to the tender crust, and Sun-Dried Tomato Barrel Aged Balsamic adds a sweet, tangy finish. Serve this Rustic Heirloom Tomato Galette for a cozy lunch or as a stunning side dish.
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Ingredients
Crust
- 1 ½ cups All-Purpose Flour
- ½ tsp Black Garlic Infused Sea Salt
- 4 Tbsp Cold Butter, cubed
- ¼ cup Tuscan Herb Infused Olive Oil
- ¼ cup Sour Cream
Filling
- 3 Heirloom Tomatoes, sliced ¼ inch thick
- 8 oz Sliced Mozzarella
- 2 Garlic Cloves, thinly sliced
- 1 Tbsp Sun-Dried Tomato Barrel Aged Balsamic
- 1 Egg
To Finish
- Sun-Dried Tomato Barrel Aged Balsamic, to finish
- Chopped Chives, to garnish
Directions
Combine the flour and Black Garlic Infused Sea Salt in a food processor and pulse to mix. Add the butter, Tuscan Herb Infused Olive Oil, and sour cream. Process until the mixture comes together into a soft dough. The dough will be soft and not kneadable.
Shape the dough into a flat disk and wrap tightly in plastic wrap. Refrigerate for at least 2 hours or up to overnight.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Place the chilled dough on the parchment paper. Using your hands or a rolling pin, flatten the dough to about ½ inch thick. The dough will be soft and delicate.
Layer the tomato slices and mozzarella slices alternately on the dough, leaving about a 1 inch border around the edges. Scatter the garlic evenly over the filling. Drizzle with 1 Tbsp Sun-Dried Tomato Barrel Aged Balsamic.
Fold the border of the dough over the filling, pleating as you go to secure it. Whisk the egg with 1 Tbsp water in a small bowl. Brush the egg wash over the folded edges of the dough.
Bake until the crust is golden and cooked through, about 45 minutes. If the edges brown too quickly, cover them loosely with foil.
Let the galette rest for 15 minutes. Finish with Sun-Dried Tomato Barrel Aged Balsamic. Garnish with chives. Serve immediately.
1 comment
Linda
Try this!
Try this!