Easy Tomato Galette with Parmesan Crust
MAKES
one 12 inch / 30 cm galette
TAKES
Prep time: 2 hours 15 minutes (includes chilling time)
Cook time: 50 minutes
Total: 3 hours 5 minutes
✻ ABOUT THIS RECIPE
As someone who loves to make pastry crusts, I feel tomato season is one time of the year that is especially worth it to put in that extra homemade effort. Spiked with a hefty amount of finely grated parmesan cheese and some freshly ground black pepper, this crust becomes like a tender cacio e pepe blanket that encases the tomatoes. The tomatoes are tucked into that crust nestled on a bed of soft, fluffy cheese, too. The resulting galette is as worthy of a lazy summer supper as it is a festive celebration with friends.
INGREDIENTS
Parmesan Pastry Dough
300 g / 2 ½ cup all-purpose flour
140 g / 5 ounces Parmesan cheese, finely grated
2 g / ¾ teaspoon freshly ground black pepper
1 g / ¼ teaspoon fine sea salt
226 g / 1 cup cold unsalted butter, cut into ½ inch / 1 cm cubes
115 g / ½ cup ice water, plus more as needed
Filling & Assembly
226 g / 8 ounce Boursin cheese (or similar, soft/spreadable cheese), at room temperature
113 g / 4 ounce cream cheese, at room temperature
60 g / 1 cup scallions, thinly sliced
10 g / 2 large garlic cloves, minced
500 g / 4 medium or 2 large heirloom tomatoes, sliced into ¼ inch / 6 mm thick slices
22 g / 1 ½ tablespoons extra-virgin olive oil
kosher salt, to taste
freshly ground black pepper, to taste
egg wash, as needed for finishing (see Note )
finely grated Parmesan cheese, as needed for finishing
Bake and Fill or Bake and Fail?
METHOD
1. Make the pastry dough: in the bowl of a food processor, pulse the flour, parmesan, salt, and pepper to combine. Add the cubed cold butter, and pulse in short bursts until the butter is almost completely incorporated—you may still see a few small pieces of visible butter in the mixture, but most of the mixture will look a bit more like cornmeal.
2. Add the water and pulse until the dough just barely comes together around the food processor blade. Remove from the food processor, and form into a 1 inch / 2.5 cm thick disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour (or up to overnight).
3. Heat the oven to 400°F / 200°C with an oven rack in the center. Line a baking sheet with parchment paper.
4. Make the filling: in a small bowl, mix the Boursin, cream cheese, scallions, and garlic to combine. Set aside.
5. Assemble the galette: on a lightly floured surface, roll out the chilled dough to ¼ inch / 6 mm thick (about 15 inch / 38 cm wide). Transfer to the prepared baking sheet.
6. Dollop the cheese and scallion mixture over the center of the dough, then use a small offset spatula to spread into an even layer in the center, leaving the outer 2 inch / 5 cm of the pastry uncovered.
7. Arrange the sliced tomatoes in an even layer over the surface of the cheese. Drizzle olive oil over the tomatoes, and season with salt and pepper. Fold the excess dough around the edge to encase the filling, pleating it as needed while you work.
8. In a small bowl, whisk the egg and cream or milk until evenly combined. Brush the mixture all over the exterior of the galette. Grate the parmesan generously over the whole galette—both the filling and the crust.
9. Bake the galette until the crust is deeply golden brown and the tomatoes are tender and bubbling, 40 to 50 minutes. If you gently shake the baking sheet back and forth, the galette should move easily—if it doesn’t, the bottom crust may not be fully baked. Serve warm or at room temperature.
NOTES
To make egg wash, whisk 56 g / 1 large egg and 15 g / 1 tablespoon water to combine.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
