Tomato Galette

The tomatoes in my garden are ripe and delicious. The purple cherokees, in particular, are abundant and as tasty as ever, even if they never are very pretty.

I have been waiting until this point to make some tomato-centric dishes, such as this adaptation of Yotam Ottolenghi’s Tomato Galette. It is a fresh tomato, pizza-like tart using puff pastry. Tonight’s version is chock-full of my garden’s delights – this year’s tomatoes, last year’s tomatoes, garlic, oregano and thyme. And it has the flavor complexity I can always count on from Ottolenghi.

It uses a sun-dried tomato paste as its base; a great use for the sun-dried tomatoes still in my pantry from last fall. I will definitely be making other versions of this paste for a variety of uses.

Tomato Galette

Adapted from Yotam Ottalenghi

375g puff pastry

8 stalks fresh oregano, leaves picked and roughly chopped (from the garden)

100g feta cheese, crumbled

500g heirloom tomatoes, sliced 2mm thick (from the garden)

8 stalks fresh thyme (from the garden)

Olive oil

Sun-dried Tomato Paste

10 sun-dried tomatoes soaked in olive oil (made from the garden)

1/4 tsp red pepper flakes

2 garlic cloves (from the garden)

1/2 tsp sugar

3/4 tsp salt

Directions

Preheat the oven to 400F.

Roll out the pastry to 3mm thick. Transfer to a baking sheet lined with parchment paper. Refrigerate for 30 minutes.

Meanwhile, make the sun-dried tomato paste. Put all the ingredients in a small food processor and process into a rough paste. If necessary, add some oil from the tomatoes to help the processing (it should be paste-like, however).

Spread a thin layer of the paste over the chilled pastry, leaving a 1/2-inch border around the edge.

Sprinkle with oregano and feta.

Arrange tomatoes on top, slightly overlapping. Make sure the tomato paste is covered by fresh tomatoes because it tends to burn. Drop the thyme stalks on top and drizzle with a little olive oil.