Tomato Galette

Since it's officially spring I thought I'd make a light dish to celebrate the season. This galette is now a new favorite. It had a rich, buttery, flaky crust and was filled with cheese, caramelized onions, oven roasted tomatoes and fresh basil. During the last ten minutes of baking the smells permeating from the oven were hypnotizing. I could smell the cheese melting and found myself sitting in front of the oven watching the timer count down. After the first bite I was hooked and had to stop myself from eating the whole thing. The galette tasted more like a thin crust pizza since the tomatoes made a sweet sauce and melted into the cheese, it was sublime!! This is a great dish to serve to company since it even tastes good at room temperature.

Tomato, Caramelized Onion, and Cantal Cheese Galette
Adapted from Chez Panisse Vegetables by Alice Waters
Serves 4-6 as appetizer, 3 as main dish

Galette dough:
1 cup all purpose flour
1/4 tsp salt
1/4 tsp sugar
3/4 stick cold unsalted butter, cut into pieces
1/4 cup ice water

1. Combine the dry ingredients in a large bowl.
2. Cut half of the butter (it should be cool, but not too hard or cold) into the dry ingredients until the mixture has the texture of cornmeal.
3. Lightly cut the other half of the butter in, leaving it in larger pieces.
4. Mix in the ice water with a fork until mixture is just moistened. Gather the dough (it will be crumbly) onto a piece of plastic wrap and gently knead, forming into a flat disk.
5. Refrigerate dough for at least an hour and up to a full day.

1 recipe galette dough
4-5 vine-ripened tomatoes or 2-3 dozen cherry tomatoes
2 medium yellow onions
Extra-virgin olive oil
Salt and pepper
1 bunch fresh basil
8 oz Cantal cheese, grated
1 egg white

1. Roll the dough into a circle about 12 inches across (it does not need to be perfectly round). Place it on a baking sheet lined with parchment paper and refrigerate.
2. Slice the tomatoes into 1/8-inch-thick slices and lay them on paper towels to drain.
3. Peel and thinly slice the onions. Sauté them in olive oil until caramelized and soft, 30–45 minutes. Season with salt and pepper and allow to cool.
4. Preheat oven to 375 degrees.
5. Take the galette dough from the refrigerator and sprinkle it with half of the grated cheese, leaving a 1-inch border along the edge.
6. Spread the onions over the cheese and follow with a layer of whole basil leaves.
7. Arrange the tomato slices in a circular pattern, slightly overlapping them. Season with salt and pepper, and sprinkle remaining cheese on top.
8. Gently fold the edges of the dough up and over the filling to make an enclosed edge, leaving the center of the galette exposed.
9. Separate egg white from egg in a separate bowl and and brush over the edges of the dough.
10. Bake for about 50 minutes to 1 hour on the bottom rack of the oven until the bottom and top of the galette are golden brown.
11. Allow to cool on a baking rack.
12. Meanwhile, chiffonade a small handful of basil leaves to sprinkle on top.
13. Slice into wedges and serve either slightly warm or at room temperature.

**Mine took 55 minutes. Cantal cheese may be hard to find but it is worth the search. It is rich and buttery and a cross between parmesan and gruyere.