Roasted Tomato Galette
One part pizza, two parts pie! Topped with cheese and fresh basil this Roasted Tomato Galette is slightly reminiscent of Margherita pizza but one bite of the tender cheese pastry and you’ll be snapped back to pie land in an instant.
So let’s take a look at the galette, basically a free form tart, sweet or savoury. Easy to put together and can be filled with just about anything, but most often found with fruit or vegetables.  In addition to richly flavoured roasted tomatoes this Roasted Tomato Galette has a lovely cheese pastry crust. Just as with the filling, the options are plenty, therefore, go crazy and add nuts, cheese or seeds. The lack of rules is what makes a galette so much fun to make.
I love this recipe because I’m a savoury carbohydrate lover at heart and this emboldens both elements in rustic tart form. Using a food processor to mix the crust adds to its simplicity and ease.
Recipe Source:Â Compelled To Cook
- 1 1/2 pounds roma tomatoes
- 6 cloves fresh garlic peeled
- 2 tbsp olive oil
- 1 tsp smoked paprika
- cracked black pepper
- course salt
- 1 1/2 cups all purpose flour
- 1/2 tsp oregano
- 1/2 tsp kosher salt
- 1/4 tsp course black pepper
- 1/2 cup cold unsalted butter cut into chunks
- 1/4 cup fresh parmesan cheese grated
- 1/4 cup gruyere or white cheddar grated
- 1 tsp vinegar
- 1 large egg
- 1-2 tbsp cold water
- 2 1/2 ounces provolone cheese grated
- 1 large egg
- 2 tbsp fresh basil
- Preheat oven to 300℉. Remove stem and quarter tomatoes. In a medium bowl toss together tomatoes, garlic, smoked paprika, olive oil and a generous sprinkle of salt and pepper. Arrange tomatoes skin side down and garlic in a single layer on a parchment lined sheet pan with edges. Roast for 1 1/2 hours. Remove from oven an allow to cool on pan.
- Using a food processor pulse flour, oregano, salt, pepper and butter until butter is broken down and mixture is crumbly. Add cheeses and pulse 2-3 times to combine. In a small bowl whisk together egg, vinegar and 1 tbsp cold water. With the processor running add gradually until mixture pulls away from the edge. Add remaining 1 tbsp of cold water if necessary. Remove dough from processor and form into an approximate 1" thick disk. Wrap with plastic wrap and chill for at least an hour but can be made and chilled one day ahead. Allow to be at room temperature for 20 minutes prior to rolling.
- Preheat oven to 400℉. Roughly chop garlic and tomatoes into bite site chunks. Roll pastry into a free form circle approximately 14" in diameter and 1/8" thick. Move pastry to a parchment lined baking sheet. Leaving a 2" border arrange roasted tomatoes and garlic in the center of the pastry. Wrap edges over top of tomatoes, creasing slightly as you go. Top center with provolone and basil. Whisk egg with 1 tbsp of water and brush on pastry. Bake for 30 minutes until golden. Allow to rest 2-3 minutes. Cut into slices and serve immediately.
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