If you like pizza and you like pie, then you should love this Fresh Tomato Galette.

This pie filled with burrata, pesto, caramelized shallots, fresh basil and thyme has been in my mind since I read a post by Food 52 talking about Cheddar, Mustardy, Tomatoey Galette, while we were vacationing in Florida.

To make this Tomato Galette is easier than you think and it makes you enjoy the last days of summer to the max – especially for some of us who are in denial of autumn.

And I don’t have anything against autumn or winter.

I love a pumpkin pie – can’t wait to share my recipe with you guys. Dinner for christmas and new year’s eve and of course wrapping presents. I just really love summer….

Some people don’t justify the use of the food processor for pie but for me, the process is entirely simplified by using one. I guess is a personal preference.

The dough is almost completely done after mixing it. You just need to push it a little bit until all ingredients are combined. Try not to overwork the dough, just place it in the refrigerator right after you form a disc and wrap it in plastic wrap for approximately 30 minutes.

There is a reason to keep the dough cold and it is to obtain a flaky pie.

In the meantime prepare the rest of the ingredients. Slice the tomatoes, the cheese and sauté the shallots until caramelized.

After that, you just need to roll the dough until you make a circle and start assembling like you would pizza.

I spread a layer of pesto. Sprinkled a small amount of breadcrumbs and then layer the cheese. I sprinkled a little salt and pepper over the cheese.

Then placed the tomatoes and shallots.

You don’t have to worry about making the perfect round since the borders are going to be folded and the galette should look a little rustic.

I brushed the borders with egg wash (egg beaten with a tbsp of water) and sprinkled some parmesan on top of the borders and the center and the rest of the breadcrumbs.

Bake it for about 30 minutes and your entire house will smell divine!

Sprinkle fresh leaves of basil and serve after it has been cooling for 10 minutes or at room temperature.

I hope you enjoy it as much as we did!

Fresh Tomato Galette

Yield: 6 to 8 servings

Ingredients

For the crust:

1 1/2 cup of all purpose flour

1/2 cup of unsalted butter, cold and diced

1/4 cup of parmesan cheese, shredded

1/4 tsp of salt

6 tbsp of iced water

1 egg, beaten

1 tbsp of water

For the filling:

3 tbsp of pesto

(I used this one)

3 medium tomatoes, thinly sliced

1 burrata (8 oz) or mozzarella cheese, sliced

2 tsp of fresh thyme, chopped

2 shallots, thinly sliced

1 tsp of balsamic vinegar or balsamic reduction

(I used this one)

1 tbsp of breadcrumbs

1 1/2 tbsp of extra virgin olive oil

1 tsp of butter

pinch of parmesan cheese

salt and pepper

 

 

 

Instructions

Place flour and diced butter in a large bowl and blend with a fork or pastry blender until pieces are pea-size. Stir in parmesan and salt.

You can place flour, butter, parmesan and salt in the food processor and process until pieces are pea-size. transfer to a bowl.

Add 6 tbsp of iced water (one at a time) and stir and push moistened dough until all dough feels moistened. Form dough into a ball and cover with plastic wrap. Refrigerate for at least 30 minutes or 24 hours.

Dice the tomatoes very thinly and season with salt and pepper. Sprinkle 1 tsp of fresh thyme. Set aside over an oven sheet pan with paper towel for about 30 minutes. Dice the mozzarella or burrata.

Cut the shallots and slice them very thinly. Place them in a small pan with a tbsp of olive oil and a tbsp of butter over med-low heat. Season with fresh thyme (1/4 tsp) and a sprinkle of salt and pepper. Stir until they are caramelized or light brown, about 8 minutes and stir the balsamic reduction (or vinegar). Set aside.

Preheat oven to 375° Faherenheit.

Cover sheet pan with parchment paper. Place dough on a lightly floured surface and roll dough to a 12-14 inch circle. It does not have to be perfectly round. Transfer the dough into the sheet pan and finish rolling the dough (from center to the sides – turning it to stretch from all sides).

Spread 3 – 4 tbsp of pesto all over the dough, leaving about an inch circle from the border. Sprinkle 1/3 tsp of breadcrumbs and place the burrata slices on top (or mozzarella). Layer the tomatoes and shallots, sprinkle the rest of the fresh thyme and about 1/3 tsp of breadcrumbs. Fold the dough borders over the filling, overlapping the borders and leaving some of the center of the filling exposed.

Whisk the egg with a tbsp of water and brush over the border of the dough. Sprinkle some shredded parmesan over the dough and the center.

Bake for 30 to 40 minutes or until de center is bubbly and the borders of the crust are browned.

 

Notes

Let it cool for approximately 10 minutes before serving. You could serve it at room temperature as well.