Heirloom Tomato Rye Galette

Heirloom Tomato Rye Galette, with Parmigiano and Gruyère. The end of Summer, beginning of Fall, is full of gorgeous produce, and Heirloom tomatoes are among them. Ripe, sweet, juicy, with different colors and shapes, simply dressed with evo oil, herbs, garlic, salt, and pepper, they shine in this rustic rye galette. A sprinkle of grated Parmigiano and Gruyère takes this tart to new savory, cheesy, delectable heights.

Song of the day: “September” by Earth, Wind & Fire

September is my birthday month and I truly look forward to it, every year, even if that means getting one year older… What I love about September is the way everything around me changes: the colors, the air,  the landscape, the clothes, the aromas,  and also the stalls at the farmers market. Summer produce shares the space with the first Autumn crops, in a kaleidoscope of shades and shapes.

Heirloom tomatoes

When Loreto’s parents still had their house with a gorgeous, bountiful garden, our heirloom tomatoes would come partly from their backyard, and partly from the market. Now that the house is sold, the local farmer’s markets are our main suppliers. On Thursdays, Saturdays, and sometimes Sundays, you know where to find us. The 124th street Grand Market runs outdoors in the summer months, until Oct. 8th. On a Thursday in September, the beautiful tree-lined street closed off to host market stalls, welcomed us with a basket in hand which we filled with amazing produce, including these beautiful heirloom tomatoes from Reclaim Organics. 

Dressing the tomatoes

I slice the tomatoes quite thick, place them in a big bowl and dress them with evo oil, salt and pepper, minced garlic, and herbs from the garden: parsley, basil, and thyme. Let them sit for 20-30 minutes, while I stretched the dough.

Dressing the tomatoes before, makes them release the water that will stay at the bottom of the bowl. This will also ensure that they are extremely tasty.

The preparation

• First, I take the dough out of the fridge and leave it at room temperature for about 10 minutes. Then, roll it in between two sheets of parchment paper, into a circle about 11-12 inches in diameter.
• Next, I sprinkle the Parmigiano and Gruyère on the bottom of the galette, leaving a couple of inches at the border.

• After that,  I arrange the sliced tomatoes onto the cheese, leaving the border empty.
• Then I lift the bare border of dough and fold and pleat it over the tomatoes, and add a few sprigs of thyme or basil. I slide the parchment with the galette onto a baking sheet. Brush the egg wash over the border, then refrigerate while I preheat the oven to 400°F (200°C).

• Lastly, I bake the galette for 35-40 minutes, or until the crust is golden and the tomatoes tender.
• When done, I transfer the baking sheet to a rack to cool.

A beauty

There is something enchanting about a galette, the way the border hugs the filling and tucks it in, making it even plumper and juicier.

Indeed, a galette, either sweet or savory, is less intimidating than a pie, yet it brings the same fulfillment: tender, flaky crust, juicy delicious filling. More so, in one slice, there is double the filling and less of the crust. From the number of galettes we have on the blog, you must know I truly love them.

Not only a galette is easy but also quick. The dough comes together really fast in a food processor, then it’s only time to wait for the resting time in the fridge. After that, stretch, dress with the tomatoes, and place in the oven. Voila, delicious dinner for the family to enjoy!

Serving suggestions

On our market spree, we brought back a wonderful bag of mixed kale, the perfect complement to the tomato galette. 

1. Add the washed kale leaves in a pot with plenty of boiling water. Boil for about 10 minutes, then drain.
2. In a saute pan add evo oil, garlic, and chili flakes. When the garlic is browning, add the kale and season with salt and pepper. Cook for 5-10 minutes, or until the desired texture is achieved (sometimes we make it extra crispy!). It is so flavorful! 

Let’s talk about flavor and texture!

I have to tell you about the flavor of this Heirloom Tomato Rye Galette, with Parmigiano and Gruyère! First of all the crust has a beautiful crispy texture! However, it just melts as it hits your tongue and reveals a wonderful buttery nutty flavor coming from that rye flour. 

The tomatoes come in plump and ever so luscious, with their juiciness! Furthermore, the dressing of olive oil and herbs spikes the flavor ten fold. I cannot forget that hidden treasure of Parmigiano and Gruyere. It is the perfect base for the tomatoes and wonderfully marries the crust to the filling! All in all a win-win for me and one I hope you do try because it is fantastic!

Heirloom Tomato Rye Galette

★★★★★

5 from 9 reviews

• Author: Nicoletta
• Prep Time: 2 hours 15 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 50 minutes
• Yield: 6 servings 1x
• Category: Appetizer, vegetarian
• Method: Baking

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Description

The end of Summer, beginning of Fall, is full of gorgeous produce, and Heirloom tomatoes are among them. Ripe, sweet, juicy, with different colors and shapes, simply dressed with evo oil, herbs, garlic, salt, and pepper, they shine in this rustic rye galette. A sprinkle of grated Parmigiano and Gruyère takes this tart to new savory, cheesy, delectable heights.

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Ingredients

For the crust

• 1 cup all-purpose flour
• 1/2 cup rye flour
• 1/2 tsp salt
• 1 stick (113 g) butter, cold, cubed
• 1/4 cup ice-cold water

For the filling

• 450 g heirloom tomatoes (more or less)
• 2 Tbsp Parmigiano, grated
• 2 Tbsp Gruyère, grated
• 2 Tbsp evo oil
• salt & pepper to taste
• basil, parsley, thyme
• 1 small clove garlic, minced
• 1 small egg + 1 tsp milk beaten together to brush on the border

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Instructions

For the crust

1. In a food processor, add the flours and salt and pulse a couple of times to blend.
2. Add the cubed butter over the dry ingredients and pulse until the butter is cut into the flour.
3. Add a little of the ice-cold water and pulse, add some more and pulse. Continue until all the water is in, pulsing and stopping to scrape the sides of the bowl until the dough forms curds that hold together when you pinch them.
4. Turn the dough onto a surface and knead it gently just to bring it together. Form it into a ball, flatten it, then wrap in plastic, and set in the fridge to rest for about 2 hours.

For the filling

1. While the dough is resting in the fridge, wash the Heirloom tomatoes, then slice them into about 1/4 inch thick rounds. The small ones just cut them in half.
2. Place them in a big bowl, and dress them with evo oil, minced garlic, salt, pepper, minced herbs.
3. Gently toss the tomatoes, and let sit for 20-30 minutes, while you stretch the dough (they will start releasing their liquid).

Assembly

1. Take the dough out of the fridge and leave it at room temperature for about 10 minutes. Then, roll it in between two sheets of parchment paper, into a circle about 11-12 inches in diameter.
2. Sprinkle the Parmigiano and Gruyère on the bottom of the galette, leaving a couple of inches at the border.
3. Arrange the sliced tomatoes onto the cheese, leaving the border empty.
4. Lift the bare border of dough and fold and pleat it over the tomatoes. Add a few sprigs of thyme or basil.
5. Slide the parchment with the galette onto a baking sheet.
6. Brush the egg wash over the border, then refrigerate while you preheat the oven to 400°F (200°C).
7. Bake the galette for 35-40 minutes, or until the crust is golden and the tomatoes tender.
8. When done, transfer the baking sheet to a rack to cool.

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Notes

If you do not want to use rye flour, use 1 and 1/2 cups all-purpose flour, even if the addition of the rye makes a wonderful dough.

The dough needs to rest in the fridge for about 2 hours. You can leave it overnight if you want.

Dressing the tomatoes before, makes them release the water that will stay at the bottom of the bowl. This will also ensure that they are extremely tasty.

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