Heirloom Tomato Gallette

By • September 21, 2016 0 Comments

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Author Notes: The Middle Eastern spices and added Balsamic and aged Mancheli Cheese really take this simple tomato pastry to another level!Batsheva R, aka "The Midnight Chef"

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Serves 6

Dough

  • 1.5 cups All purpose flour
  • 1.5 cups Plus more cold butter
  • 1/4 cup Ice cold water
  • 1/4 teaspoon Table Salt

Filling

  • 4-5 Small Heirloom tomatoes of various colors
  • 1 teaspoon Moroccan ras el Hanout Spice Blend
  • 1 tablespoon Balsamic vinegar
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • handfuls Fresh herbs such as Basil, Cilantro or Parsley
  • 1 tablespoon Grated Mancheli, Parmesan or other sharp aged cheese
  • Garlic infused Olive oil, for brushing
  1. To make the dough, sift the flour and salt together. Add the butter in cubes and work it into the dough, either using your fingers same pressing it into the dough, or pulsing gently in a food processor until a coarse crumb texture is reached. Add the water, 1 tbsp at a time just until dough holds together. You may not need to use all of the water. Discard the rest. Roll dough out into a ball and press into a thick disc. Wrap tightly with plastic wrap and leave in fridge overnight.
  2. Prepare tomatoes. Slice each one thinly and set aside on a plate. Drizzle with the balsamic vinegar. Roll out prepared dough onto a sheet of parchment paper into a square shape a little less than 1/4 inch thick. Brush dough with Garlic Olive oil. Arrange tomatoes into rows in the middle of the dough working outward just leaving a few inches of dough around the edge. Sprinkle with the Ras el Hanout, and salt and pepper to taste. Fold the edges of dough toward the center, just slightly tucking the edges of the tomatoes under it. Brush the exposed edges of dough with more garlic Olive oil and Bake in preheated oven on 400 for about 1 hr. If dough begins to bubble up anywhere, simply puncture gently into the side with a fork and press down to allow air to escape. When done, immediately sprinkle on grated cheese. Let rest about 5 mins, giving time for cheese to melt slightly. Garnish with herbs. Serve warm!

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