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Vegetarian
Tomato Galette
by Frank
Try to find different colours of tomato.
Ingredients
30g unsalted butter
1 small red onion, thinly sliced
1 Tbsp Thyme leaves
3Tbs plain flour for dusting
300g shortcrust pastry, ready made is fine
100g cheddar cheese, grated
small bunch tarragon, leaves only
1 small courgette
250g small tomatoes, thinly sliced
olive oil
pinch of sugar
1 egg yolk, beaten to glaze
Salt and freshly ground black pepper
Method
Melt the butter in a saucepan, add the red onion and cook for 8-10 min until soft.
Season onion with salt, black pepper and thyme leaves.
Roll out the pastry into a circle about ⅛ inch thick and 12 inches in diameter.
Transfer to a baking sheet lined with baking paper.
Coarsely grind black pepper over the top, giving a final roll to press pepper into pastry.
Spread the cheese over the pastry, leaving a 1½ inch border.
Add the onion mixture, courgette and tarragon leaves. Save a few leaves for garnish.
Season with salt and black pepper, add the tomato slices and drizzle with olive oil.
Fold the edges of the pastry over the tomatoes, leaving the center open.
Brush the crust with the beaten egg, then chill the galette for 15 min to rest.
Preheat the oven to 190°C/375°F/Gas 5.
Bake for 40-45 min, until the pastry is crisp and the tomatoes are just beginning to colour.
Remove from the oven and allow to cool for 5 minutes before sprinkling over any reserved tarragon.
Slice and serve, the galette can be quite fragile!