Heirloom Tomato Galette
This Heirloom Tomato Galette is filled with juicy heirloom tomatoes, sweet caramelized onions, and nestled atop a soft buttery flakey pie crust. It’s so easy to make, unbelievably delicious, and it will leave your house smelling AHHH’mazing.
Servings: 8
Ingredients
For The Crust
- 1 ½ cups Gluten-Free Flour
- ½ teaspoon Sea Salt
- 1 ½ sticks Unsalted Butter cold and diced
- 1 tablespoon Apple Cider Vinegar
- 90 grams Sourdough Discard cold
- 4-8 tablespoon Ice Water start with 4-6 and increase as needed.
For The Filling
- 3 tablespoon Unsalted Butter
- 1 tablespoon Extra Virgin Olive Oil
- 1 small Yellow Onion
- 3-4 cloves Garlic minced
- 1 teaspoon Oregano dried
- ½ teaspoon Thyme dried or 1 teaspoon fresh
- 3 medium Heirloom Tomatoes
- Flakey Sea Salt to taste
- 1 pinch Pepper
For The Egg Wash
- 1 Egg
- 1 splash Filtered Water
Instructions
Making the Dough
- In the food processor, add gluten-free flour and salt. Pulse to combine.
- Add diced, cold butter and pulse again. Butter should still be in large chunks, afterwards.
- Add sourdough discard, apple cider vinegar and 6 tablespoon cold water. Pulse to combine.
- If the dough looks dry, add a few more tablespoons of water and pulse again.
- Dough is considered ready when it begins to clump and resembles coarse sand.
- Remove dough from the food-processor and place on a lightly-floured pastry board (use gluten free flour).
- Using your hands, shape the dough into a disc, and cut in half. This will make enough dough for two 10-inch rounds.
- Wrap each disc tightly with plastic-wrap and place in the fridge for 2 hours or overnight. You can place the second round in the freezer and it will keep for 2-3 months.
Making the Filling
- Slice the tomatoes into ⅛ inch slices and place on a clean dish towel. You don’t want to skip this step or your galette may turn out soggy, as the tomatoes contain a lot of moisture.
- Heat a skillet over medium low heat.
- Add butter, extra virgin olive oil, sliced onions and a pinch of salt.
- Sauté the onions over low heat for 30-35 minutes or until onions have caramelized.
- Add thyme, oregano and garlic to the onions and cook for 1-2 minutes over low heat.
- Remove the carmelized onions from the heat and set aside.
Making the Egg Wash
- In a small bowl, add 1 egg and a splash of water. Whisk to combine.
Assembling the Heirloom Tomato Galette
- Remove dough from the fridge and let it rest for about 5 minutes.
- Place the dough between two sheets of parchment paper that have been lightly dusted with gluten-free flour.
- Roll the dough out until it is about ⅛ inch thick and approximately 10-11 inches in diameter.
- Peel the top-side piece of parchment paper off the dough and place the dough on a baking sheet with the bottom piece of parchment paper, still intact. If the dough is a bit sticky, place it back in the fridge for 5-10 minutes.
- Place the carmelized onion-filling in the center of the dough and gently spread it outward, leaving about a 1-inch border on the outside of the dough.
- Layer sliced tomatoes over the carmelized-onion filling. Lightly dust tomatoes with flakey sea salt.
- Gently fold outer edges of the crust over itself, working your way around the edges of the galette. The beauty of a galette is that it presents in almost a messy manner, so there is no need to be perfect (If the dough breaks, you can pinch it back together with your fingers).
- Place the galette back in the fridge for 10 minutes. This step helps ensure the butter is cold and helps to produce a flakey crust.
- Remove the galette from the fridge and brush the folded-over dough with egg-wash. Sprinkle the tomatoes with pepper, and once again lightly sprinkle the tomatoes and crust with flakey sea salt; tomatoes need a lot of salt, but still adjust to your liking.
- Bake at 400 degrees for 37-40 min or until the crust is brown.
