Heirloom Tomato Galette
A butter pastry, a creamy goat cheese, savory caramelized onions, and beautiful, seasonal heirloom tomatoes for the perfect appetizer any time of year.
Ingredients
- 9 " pie crust
- crumbled goat cheese 5oz container
- 1/2 large white onion
- 2 tbsp butter
- 1-2 heirloom tomatoes
- 1 egg
- fresh thyme just for garnishing
- salt and pepper just a pinch of each
- balsamic reduction
Instructions
- While your dough is thawing, caramelize your onions. Slice 1/2 white onion thinly and melt 1 tbsp of butter on low in a frying pan. Add in your onions and being to caramelize. This is a slow process so patience is a virtue - keep stirring and they will start to brown, add the second tbsp of butter when they start drying up. Continue stirring and caramelizing. This process should take about 20 minutes.
- As your onions are caramelizing, lay out your dough on parchment paper and add your 5oz of crumbled goat cheese. Leave about 1.5 inches on the edge of the crust to fold over the tomatoes.
- Pre-heat your oven to 375 degrees.
- Slice the heirloom tomatoes, you will probably use about 4 slices on the galette. Set aside.
- Add your caramelized onions on top of your goat cheese, again leaving about 1.5 inches on the edge.
- Lay your heirloom tomatoes on top of your caramelized onions.
- Start to fold in your edges over your tomatoes. Fold one edge flat over the tomatoes and then wrap the next edge creasing it over the first edge.
- Scramble your egg in a small bowl. Using a pastry brush, brush the crust with your egg and sprinkle with flakey sea salt.
- Top your galette with a bit of fresh time and freshly cracked pepper and a pinch of salt.
- Transfer your dough on parchment paper to a cookie sheet and bake for 1 hour until golden brown.
- Remove from oven and let cool for 10 minutes. Drizzle with balsamic reduction and slice like a pizza and enjoy!