I finally had the chance to go out to a local farm to pick tomatoes yesterday. I picked about 15 pounds, split between whatever varieties they had. Most of it went into canning .
Two and a half pound were set aside to try making Rick Martinez’ roasted tomato galette. It is a bit of a process, so I have started in the morning, when I can get other things done while the tomatoes roast (including writing this blog as I go). They looked so beautiful, topped with thyme from my “garden”, going into the oven.
I should tell you about my “garden.” I have been very sad since leaving my HUGE garden in Delaware – if you remember, I grew enough Jerusalem artichokes to sell them at a local farm stand. But now, built a 3′ x 3′ raised bed to capture the one spot of partial sun in my front yard. My back is too steep a slope (maybe someday we will do something about that), so I am relegated to pots on my deck. This year I successfully grew kale, spinach, and peas in the raised bed and some strawberries, baby eggplants and tomatoes on the deck (only 1 tomato plant has delivered, but those were yummy). I also have parsley, thyme, and fennel growing. I will harvest the fennel next week for a Rosh Hashanah salad.
I am toying with the idea of trying some bag plantings for potatoes, and will try some interesting containers for garlic and onions. I will bring you along with me as I do those.
Back to the recipe…the pastry for the galette mixed up very easily in the food processor, then was wrapped up and put in the fridge til I was ready to assemble.
The pastry rolled out beautifully and, as usual, the galette was simple assembly for a beautiful rustic look. Then, into the freezer before cooking.
And here is the final result…
Roasted Tomato Galette from Rick Martinez
from Food 52
- 2.5 pounds mixed tomatoes, cut into ¾” wedges, or halved if using small or cherry tomatoes
- 5 sprigs fresh thyme
- 1/4 cup extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 1 1/2 cups all-purpose flour, plus more for fusting
- 1/2 cup whole wheat flour
- 3/4 cup (1½ sticks) chilled unsalted butter, cut into pieces
- 1 tablespoon apple cider vinegar
- 1/3 cup ice water
- 4 ounces firm cheese (such as Gruyere, cheddar, or Gouda), finely grated (about 1½ cups)
- 2 ounces grated Parmesan
- 3 garlic cloves, thinly sliced
- 1 large egg, beaten to blend
- 2 teaspoons thyme leaves
- Place a rack in the center of the oven and heat to 300°F. Line a sheet tray with parchment paper. Arrange tomatoes and thyme sprigs on prepared sheet tray skin-side down; season with salt and pepper and drizzle with olive oil. Bake until deep red, juices have concentrated and the tomatoes have reduced in size and are dry on the surface, about 2 hours. Discard thyme and set aside until cool.
- Pulse 1 ½ cups all-purpose flour, whole wheat flour and 1¼ tsp. sea salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
- Transfer mixture to a large bowl; drizzle with vinegar and 1/3 cup ice water. Mix with a fork, adding more ice water by the tablespoonful as needed, just until a shaggy dough comes together. Turn out onto a work surface and lightly knead until no dry spots remain (be careful not to overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.
- Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14″ round about ⅛” thick. Transfer on parchment to a baking sheet. Scatter both cheeses over dough, leaving a 1½” border. Arrange roasted tomatoes and garlic over cheese. Bring edges of dough up and over filling, overlapping as needed to create about a 1½” border; brush dough with egg. Sprinkle tomatoes with sea salt and pepper. Chill in freezer 10 minutes.
- Bake galette at 400°F, rotating once, until crust is golden brown and cooked through, 55 to 65 minutes. Let cool slightly on baking sheet.