Easy Tomato Galette
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Tomato Galette

If you can find get fresh basil leaves for the recipe, use them. Otherwise dried basil will work just as well.
Course brunch
Cuisine Italian
Total Time 1 hour
Servings 6 Servings
Calories 494kcal
Author Healing Tomato

Ingredients

For the Pie Crust

  • 2.5 cups All Purpose Flour (or 2 cups of Pastry flour)
  • 1 stick butter cut into small squares
  • 1 cup whipping cream (if you prefer shortening, use 1 cup of it)
  • 3 tsp apple cider vinegar
  • 1 cup ice water

For the tomato galette filling

  • 1 yellow tomato thin, round slices
  • 1 heirloom tomato thin, round slices
  • 2 plum tomatoes thin, round slices
  • 1 sweet potato
  • 3 mini sweet peppers thin, round slices
  • 1 tsp dried oregano
  • 1 tsp dried basil (or fresh, if you have it)
  • 1 tsp whole peppercorns
  • 1/2 tsp sea salt
  • melted butter to baste

Instructions

To make the Filling

  • Preheat oven to 200 degrees
  • In a mini oven, bake the sweet potato for about 20 minutes (partial bake  only)
  • Remove from the mini oven and let it cool
  • Melt the butter and add the salt, oregano and basil to it. Stir well and set aside

Making pie crust

  • Add the vinegar to the ice water and stir well
  • Sift the flour in a large bowl
  • Cut the butter pieces into the sifted flour
  • Add the whipping cream or shortening while mixing the flour mixture with the other hand
  • Once all the whipping cream is mixed into the flour mixture, start adding the water mixture slowly
  • Knead with one hand while you pour the water
  • Once all the water has been added, knead the dough well until it has softened
  • Make 2 balls with this dough
  • Roll out the dough into a medium size circular shape

Bringing it all together

  • On the freshly rolled pie crust, brush the garlic butter combination very lightly
  • Add a layer of the sweet potatoes and brush with the butter combination again.
  • Layer the sweet potatoes in the middle of the dough and leave ample open space so that it can be rolled over the filling
  • Use very little butter to brush the sweet potatoes
  • Layer with the tomatoes and peppers
  • Brush with butter mixture
  • Roll the edges of the dough over the tomato and sweet potato filling leaving the middle of the galette open
  • Brush all the butter mixture over the galette. Make sure you get all the edges of the galette and the top of the filling
  • Repeat the same steps for the second tomato galette
  • In a baking sheet, place the 2 tomato galettes
  • Add the whole peppercorns to the top of the tomato galette
  • Put both tomato galettes inside the oven and let them bake for about 15 minutes
  • Open the oven and brush with the butter mixture, if necessary. Rotate the tomato galette
  • Allow to bake for 15 more minutes
  • Remove from the oven and serve immediately

Notes

If you have left over dough, wrap it in cellophane paper and store it in the fridge for about 2 weeks. Do not store it in the freezer

Nutrition

Serving: 2g | Calories: 494kcal | Carbohydrates: 48g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 94mg | Sodium: 361mg | Potassium: 295mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4910IU | Vitamin C: 24.3mg | Calcium: 57mg | Iron: 3mg