Fall Harvest Tomato Galettes

By • October 28, 2012 6 Comments

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Author Notes: I'd been looking at a bowl of semi-ripe , almost ripe and green tomatoes sitting on the table on my deck for the past couple of days wondering what to do with them. I knew I'd use some of the green ones to replace zucchini in bread and some could go into a paper bag and sit in the garage until ripe. But I wanted to try to use a mix in a pie or tart or some such thing. I also have a great love of hardlikearmour's pasty crust from her Collards and Cheese Pasties recipe and came upon the idea of flavoring that crust with basil, oregano and garlic for the base of these galettes. These are reminiscent of little pizzas and make for a nice lunch or snack. inpatskitchen

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Makes 2 galettes

For the crust

  • 1/2 cup water
  • 1/2 cup (one stick) unsalted butter
  • 1 1/2 cups AP flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon granulated garlic
  1. In a small sauce pan bring the water to a boil and add the butter in pieces to melt.
  2. While waiting on the butter to melt, whisk the remaining ingredients together in a small bowl.
  3. Stir the dry ingredients into the wet and refrigerate, covered for at least 4 hours or overnight.

For the galettes

  • 1 cup thinly sliced shallots
  • 1 tablespoon butter
  • 2 cloves minced garlic
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 cup plus 2 teaspoons finely grated Parmesan
  • 1/4 cup panko bread crumbs
  • 3 or 4 small tomatoes at various stages of ripeness (I used green, orange and a pink)
  • 1 cup shredded mozzarella cheese
  • The previously made dough
  1. In a small saute pan, melt the butter and then saute the shallots, garlic, oregano and salt gently until the shallots soften. Cool completely and then stir in the 1/4 cup of Parmesan and the panko. Set aside.
  2. Slice the tomatoes about 1/4 inch thick, set in a colander to drain for about 30 minutes and then pat dry with paper toweling.
  3. Pull the dough out of the fridge and knead it a bit to incorporate and lumps of butter that may have formed. Divide the dough in half and then roll each half into a 10 inch round and place on a parchment lined baking sheet or sheets.
  4. Spread half of the shallot mixture on each round leaving a a one inch border. Place the sliced tomatoes over.
  5. Now you have two options: 1) You can place half of the mozzarella and a teasopon of Parmesan over the tomatoes now if you want a "crusty" cheese topping or 2) You can wait about twenty minutes into the baking time to add the cheese if you want a "gooier" topping.
  6. Fold the edges up to form a border around the galettes whether with cheese or without. Bake 40 to 45 minutes at 375F. Serve slightly warm or at room temperature.

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