Rustic Heirloom Tomato Gallette
Rustic Heirloom Tomato Gallette
Rated 5.0 stars by 1 users
Category
Main
Author:
Olivelle
Servings
6
Prep Time
2 hours 5 minutes
Cook Time
45 minutes
The Rustic Heirloom Tomato Galette features a flaky crust made with Tuscan Herb Infused Olive Oil and Black Garlic Infused Sea Salt. It’s layered with juicy heirloom tomatoes, mozzarella, garlic, and a drizzle of Sun-Dried Tomato Barrel Aged Balsamic for bright, fresh flavor. Perfect for a cozy lunch or a stunning side dish.
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Ingredients
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1 ½ cups All-Purpose Flour
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½ tsp Black Garlic Infused Sea Salt
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4 Tbsp Cold Butter, cubed
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¼ cup Tuscan Herb Infused Olive Oil
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¼ cup Sour Cream
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3 Heirloom Tomatoes. Sliced in ¼ thickness
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8oz Sliced Mozzarella
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2 Cloves garlic, thinly sliced
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1 Tbsp Sun-Dried Tomato Barrel Aged Balsamic, plus more for garnishing
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1 Egg
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Chopped Chives, for garnish
Directions
In a food processor, pulse the flour and Black Garlic Infused Sea Salt together. Add cold butter cubes, Tuscan Herb Infused Olive Oil, and sour cream. Blend until the mixture comes together into a soft dough. (Note: The dough will be soft and not kneadable.)
Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or up to overnight.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the chilled dough onto the parchment paper. Using your hands or a rolling pin, carefully flatten the dough to about ½-inch thickness. (The dough will be soft and delicate.)
Arrange the filling by layering heirloom tomato slices and mozzarella slices alternately, leaving about a 1-inch border around the edges. Scatter the thinly sliced 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. In a small bowl, beat the egg with 1 tbsp water to make an egg wash. Brush the egg wash over the folded dough edges.
Bake for about 45 minutes, until the crust is golden and cooked through. If the edges brown too quickly, cover them loosely with foil.
Let the galette rest for 15 minutes. Garnish with chives and a drizzle more of Sun-Dried Tomato Barrel Aged Balsamic. Enjoy!