Tomato Galette With Honeyed Goat Cheese, Caramelized Shallots and Fresh Thyme

Tomato Galette

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Ingredients

For the Dough
• 1/2 C. salted butter
• 1 1/2 C. all-purpose flour (sifted)
• Pinch of salt
• pinch of sugar
• 1/3 C. cold water
For the Filling
• 4 shallots (diced--about one cup)
• 2 t. extra virgin olive oil
• 8 oz. goat cheese
• 2-3 T. honey (or more!)
• 3-4 heirloom tomatoes (sliced)
• 1/2 t. sea salt and coarse black pepper
• 2 T. fresh thyme
• 1 large egg (beaten)

Instructions

1. To prepare the dough, put your butter into the freezer for about ten minutes. Meanwhile, sift flour and mix it with salt and sugar in the bowl of your food processor. Add the very cold butter and process briefly until the butter breaks down into a mealy texture. Add cold water one tablespoon at a time while running the processor. Process (and keep adding tablespoons of cold water) until the dough begins to take shape. Spread a little flour on your counter and pour the dough out onto the counter. Press it together into a ball and then flatten into a disk. Wrap the disk in plastic wrap and refrigerate for at least 45 minutes. You want the cough to be firm and cold.
2. To prepare the filling, saute diced shallots over medium heat in about 2 t. of olive oil. Allow the shallots to caramelize. This will take about 10 minutes. Remove from heat and cool.
3. Preheat oven to 375 degrees F. Prepare a baking tray by lining the tray with parchment and then sprinkling some flour over the parchment.
4. Remove the chilled dough from the refrigerator and roll it into a 1/8 inch thick sheet. Roll the dough around your rolling-pin and then move the dough to the parchment.
5. Crumble the goat cheese and spread it on the surface of the dough. You will want to leave a 2 inch border along all the edges of the dough. Drizzle honey over the goat cheese and then top that with the caramelized shallots. Slice tomatoes and salt and pepper them liberally. (If your tomatoes are particularly juicy, you may want to lay the sliced tomatoes on paper towels for a few minutes to dry them out a bit.) Arrange the tomatoes over the goat cheese mixture, drizzle the tomatoes with some extra-virgin olive oil and sprinkle with the fresh thyme.
6. Fold the edges of the dough up around the tomato/goat cheese mixture. Be careful not to have cracks in the dough. If you do have cracks, some of the filling and its juices will run out of the galette during baking. For your galette to be really beautiful, you want the dough to be intact. Brush the crust with beaten egg and bake for 1 hour at 375 degrees F. You want the crust to be a pretty golden brown when the galette is fully baked.
7. Remove the galette from the oven and let it cool for a few minutes before serving.

Nutrition

Calories

2757 cal

Fat

153 g

Carbs

294 g

Protein

77 g

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