This recipe is inspired by one of my grandpa's favorite ways to serve fresh tomatoes, which is to slice them and drizzle them generously with honey. The flavor combination always perplexed me as a young kid, but looking back, it was a great, simple dish to enjoy in the heat of summer, at the peak of tomato season. I've added my own twist in the form of this stunning sweet-savory galette, which has an olive oil crust and can be served with a light, luscious blend of mascarpone cheese and whipped cream. It's absolutely delicious, easy to prepare, and perfect for sharing.
Try to use good extra virgin olive oil, as the quality of the oil you use will impact the taste of your crust. —mary-ann
one (1) medium sized galette
1 1/4 cups
2 to 3
medium sized tomatoes
ground black pepper
olive oil, plus more for later
honey, plus more for later
plain, neutrally flavored or lightly salted crackers or biscuits, enough for 3-4 tablespoons of crumbs
In a medium sized bowl, combine the all-purpose flour, salt, sugar, and olive oil. Mix until the oil is mostly incorporated into the flour and the mixture is crumbly, then pour in the cold water and mix just until a rough dough forms. Transfer it onto a sheet of plastic wrap, gather the dough together into a ball, wrap it in the plastic, press down on it to flatten it slightly into a disk, and allow it to rest in the refrigerator for 30 minutes.
In the meantime, wash and slice the tomatoes into rounds a quarter-inch-thick. (Know that you may need more or fewer tomatoes depending on the size of your galette and the size of the tomatoes you are using.)
In a large bowl, stir together the salt, black pepper, olive oil, and honey. Add in the sliced tomatoes and toss them in the mixture to coat well. Set the tomatoes aside to “marinate” for about 20 minutes while you form the crust.
Remove and unwrap the dough from the fridge and place it directly onto a baking sheet lined with parchment paper. Roll it out into a roughly round shape that is about 1/8-inch-thick.
Place the crackers or biscuits into a food processor and blend them just until they become coarse crumbs. You can also achieve this by placing them in a sealed bag and beating them with a rolling pin.
Dump the crumbs onto the center of the rolled-out dough and spread them into an even layer, leaving about a 2-inch margin from the edge.
After 20 minutes have passed, drain any liquid that has seeped out of the tomatoes. One-by-one, lay the tomato slices evenly on top of the crumbs and crust, overlapping them as necessary so that the crumbs and dough are no longer visible underneath. Leave a 1 ½- to 2-inch margin of uncovered dough around the tomatoes. Preheat your oven to 375 degrees F.
Glaze the tops of the tomato slices with more honey, drizzle olive oil lightly over top, and dust with additional black pepper if needed (since some of the black pepper from earlier may have washed off into the juice that was drained from the tomatoes). Fold the edges of the dough up towards the center of the galette and over the tomatoes that are near the edge. Brush beaten egg onto the dough, then bake the galette for 25 to 30 minutes, or until the crust is golden.
Let the galette cool slightly and brush the tomatoes with a light coat of honey, if necessary to restore their shine. In a bowl, whip the heavy whipping cream to soft peaks (when the cream can just barely hold its shape), then beat in the mascarpone cheese. Serve the cream mixture with the galette and garnish with chopped fresh basil, if desired.