Fresh tomatoes are perfect for this tasty galette.
This traditional galette with its rustic hand-folded edges and delicious heirloom tomato and cheese topping is the perfect appetizer for everyone to share.
- 2 oz freshly grated Parmesan cheese
- 2 oz cream cheese, at room temperature
- 1⁄4 cup mayonnaise
- 1⁄4 medium onion, diced (about 1⁄4 cup)
- 1 tsp fresh thyme leaves
- Freshly cracked black pepper to taste
- 2 cups all-purpose flour
- 1⁄2 cup cold unsalted butter, cut into 1⁄2" pieces
- 1 tsp kosher or sea salt
- 1 egg
- 1⁄4 cup ice water
- 3 to 4 medium tomatoes, sliced 1⁄4" thick
- Heavy cream, for brushing crust
Makes two 8" galettes.
1 Preheat the oven to 375°F. Line two baking sheets with parchment paper.
2 To make the filling, mix together the Parmesan, cream cheese, mayonnaise, onion, thyme and pepper in a bowl until well combined; set aside.
3 For the crust, place the flour, butter and salt in a bowl and pinch together with your fingertips until most of the big chunks of butter are flattened or broken up.
4 In another bowl, whisk the egg with the ice water until well combined.
5 Incorporate the egg into the flour mixture until the ingredients bind together and form a rough dough (you may need to gently knead the dough to fully incorporate the last of the flour).
6 Divide the dough in half; roll each half into a ball and flatten each into a disc. Wrap one disc in plastic wrap and refrigerate.
7 On a floured surface, roll the other disc out to a circle slightly larger than 10" in diameter. Trim the dough into an even 10" circle.
8 Gently wrap the dough around a rolling pin, then unroll it onto one of the prepared baking sheets. Repeat with the other disc of dough.
9 Spoon half of the cheese mixture in the centre of one dough circle, spreading the mixture evenly to within about 2" of the outside edge. Place one or two layers of sliced tomatoes over the cheese mixture.
10 Fold the edge of the dough over the tomatoes. Brush the edge of the dough with the cream. Repeat the filling, folding and brushing procedure with the second dough circle and the remaining filling ingredients.
11 Bake for 50 to 60 minutes, or until the crusts are golden, rotating the baking sheets halfway through so that they bake evenly. Serve warm or at room temperature.