A galette is a free-form, pie-like pastry where the dough edges are folded up around a sweet or savory filling. It's more rustic and less fussy than making a pie. Tucking slow-roasted tomatoes and goat cheese into a flaky crust makes a delicious weekend brunch dish. It’s a great way to use up your summer tomato surplus from the Lenexa Farmers Market.
Ingredients
Your favorite pie/tart crust dough
3–4 vine-ripe tomatoes (it’s OK if they are a bit past their prime)
Salt, pepper, olive oil, fresh thyme
1–2 leeks
4 ounces goat cheese
2 tablespoons honey
Egg wash (1 egg, whisked with a tablespoon of water)
Directions
Make your pie crust, wrap in plastic wrap, and chill in the refrigerator
This is my
favorite crust from Smitten Kitchen
Slow roast tomatoes
I like
this method from Port & Fin
- Preheat your oven to 250 degrees.
- Remove stem ends from tomatoes and cut in half. Place on a parchment-lined baking sheet skin side down. Sprinkle with salt, a few cracks of pepper, a drizzle of olive oil, and some fresh thyme if you have it.
- Bake for 3–4 hours, depending on size, until dried out, but still a bit juicy.
Meanwhile, caramelize a leek or two
-
Fill a large bowl with water.
- Place a large sauce pan over medium heat. Add a tablespoon or two of olive oil.
- Cut leeks lengthwise and slice into half moons, dropping them into the water as you slice them. Discard the tough, dark green parts, or clean and use in stock.
- Remove leeks with your hands or a large strainer and add to the pan. Discard the sandy water.
- Sauté leeks over moderate heat, stirring occasionally, until they are caramelized and sweet.
Assemble and bake your galette
-
Preheat oven to 425 degrees. If you use a baking stone, preheat it now.
- Roll out chilled crust to about 1/8-inch thickness. Move to a parchment-lined baking sheet, or if you are going to bake it on a stone, just transfer it to a piece of parchment.
- Scatter the leeks on the crust, leaving a 2-inch rim around the edge.
- Sprinkle the goat cheese over and around the leeks. Drizzle with honey.
- Finally, arrange the tomatoes over the leeks in a pretty design.
- Fold the edge of the crust up over the ingredients. The middle will be open.
- Brush the crust with egg wash and sprinkle with coarse salt, if desired.
- Bake for 30 minutes, or until crust is golden brown and tomatoes are slightly charred. Cool on a rack for a few minutes before cutting.
Published Aug. 5, 2020