Roasted Tomato Galette is a rustic free form tart of roasted garlic and tomatoes and cheese pastry.
Roasted Tomato Galette
Print Recipe
A rustic free form tart of roasted tomatoes and cheese pastry.
    Servings
    8 slices
    Servings
    8 slices
    Roasted Tomato Galette is a rustic free form tart of roasted garlic and tomatoes and cheese pastry.
    Roasted Tomato Galette
    Print Recipe
    A rustic free form tart of roasted tomatoes and cheese pastry.
      Servings
      8 slices
      Servings
      8 slices
      Ingredients
      Roasted Tomatoes
      Cheese Pastry
      Galette
      Servings: slices
      Instructions
      Roasted Tomatoes
      1. 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.
      Pastry
      1. 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.
      Galette
      1. 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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