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Prep time
2 hours 20 minutes
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Cook time
1 hour
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Serves
4
Author Notes
In the recipe, I’m calling for mixed tomatoes, and you can use whatever looks the best. This galette is really good just barely warm, but it’s also good room temperature. Serve it for a party and make a couple of them—it’s super easy. —Rick Martinez
Watch This Recipe
Roasted Tomato Galette
Ingredients
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2 1/2 pounds
mixed tomatoes, cut into ¾” wedges, or halved if using small or cherry tomatoes
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5 sprigs
fresh thyme
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1/4 cup
extra-virgin olive oil
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Sea salt and freshly ground black pepper
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1 1/2 cups
all-purpose flour, plus more for fusting
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1/2 cup
whole wheat flour
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3/4 cup
(1½ sticks) chilled unsalted butter, cut into pieces
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1 tablespoon
apple cider vinegar
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1/3 cup
ice water
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4 ounces
firm cheese (such as Gruyere, cheddar, or Gouda), finely grated (about 1½ cups)
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2 ounces
grated Parmesan
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3
garlic cloves, thinly sliced
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1
large egg, beaten to blend
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2 teaspoons
thyme leaves
Directions
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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.
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Pulse 1 1/2 cups all-purpose flour, whole wheat flour, and 1 1/2 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.
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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.
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Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14" round about 1/8" thick. Transfer on parchment to a baking sheet. Scatter both cheeses over dough, leaving a 1 1/2" 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.
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Bake at 400°F, rotating once, until crust is golden brown and cooked through, 55 to 65 minutes. Let cool slightly on baking sheet.
Rick Martinez is currently living his dream—cooking, eating and enjoying the Mexican Pacific coast in Mazatlán. He is finishing his first cookbook, Under the Papaya Tree, food from the seven regions of Mexico and loved traveling the country so much, he decided to buy a house on the beach. He is a regular contributor to Bon Appétit, New York Times and hosts live, weekly cooking classes for Food Network Kitchens. Earlier this year, he was nominated for a James Beard Award for “How to win the Cookie Swap” in Bon Appétit’s holiday issue.
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