Garden Tomato Galette with Thyme and Cheddar

When the garden rewards you with sweet and shiny grape tomatoes, it’s as though they’re whispering to you “put me in a tart!” So I did.

Serves 6


INGREDIENTS:

1 ¾ C AP flour
1 t kosher salt + 2 t kosher salt
½ C salted butter (very cold!)
½ C ice water + another ¼ C if needed
4 C yellow and red grape tomatoes
5 sprigs fresh thyme
2 T light olive oil
1 t Herbs de Provence seasoning
½ t black pepper
2 ounces English cheddar cheese
3 T heavy cream


METHOD:

  • Preheat oven to 425°F.
  • In a large glass bowl, add the flour and 1 t salt and blend well with fork. Cut the butter into 24 small cubes and add to the flour. Using your hands rub the butter into the flour mixture until it’s the size of very small peas. If a few pieces are still a bit large don’t worry. A few chunks won’t hurt. Now working quickly add the ice water and begin to bring it together with your hands, and then a small spatula. Add a bit more of the water if needed. Make into a ball and wrap in plastic wrap. Place in fridge for 30 minutes.
  • Lay out the washed tomatoes and lay in a single layer on a foiled sheet pan. Toss with the oil, Herbs de Provence, 1 t kosher salt and pepper. Roast in the oven for 25 minutes. Remove. Let cool.
  • Take the dough out of the fridge and roll out into a large circle, trimming off any rugged edges until you have an 11-inch round. Transfer to a baking sheet and then carefully place all the roasted tomatoes in the middle and spread out leaving about 1 ½ inches all around. Gently fold the edges up and over, turning and crimping the edges so they stay up. Leaving the center of the tomatoes revealed.
  • ut the cheddar into 10 small strips and nestle them around in the tomato layer. Top with the thyme sprigs, brush heavy cream around the edges on the dough, and sprinkle with the last t of salt. You can use a pink or artisanal salt for the edge if you like. Place the galette in the fridge for 10 minutes. Then preheat oven to 375°F.
  • When oven is hot, take the galette out of the fridge and place in the oven. Cook for 25 -35 minutes or until the crust is browned.
  • Remove, let cool for about 10 minutes, cut and serve!



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