Colorful Heirloom Tomato Galette
Indulge in the vibrant flavors of summer with this delightful Colorful Heirloom Tomato Galette. This rustic tart features juicy heirloom tomatoes in a patchwork of colors, each bringing its unique taste and charm. The flaky puff pastry crust provides a perfect backdrop for the tart's savory filling, complemented by the piquant notes of whole grain mustard, sweet shallots, and fragrant thyme. Whether serving as an appetizer or a main dish, this galette makes for an impressive centerpiece that celebrates fresh produce. If heirloom tomatoes aren't available, you can substitute with beefsteak or other flavorful varieties. Enjoy this recipe from the San Francisco Chronicle and make it your own!
8-10 servings
Servings
200
Calories
7
Ingredients
Ingredients
frozen puff pastry
1 piece (thawed)
egg white
1 (whisked with water)
medium heirloom tomatoes
4 (various colors, halved and sliced)
whole grain mustard or Dijon mustard
3 tablespoons (spread on crust)
sea salt
to taste (for seasoning)
shallot
1 (thinly sliced with rings separated)
fresh thyme
1 teaspoon (chopped)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Prepare a baking sheet by lightly greasing it or lining it with parchment paper or a silicone liner.
3
On a clean, lightly floured surface, roll out the thawed puff pastry into a rectangle approximately 12 by 15 inches. Transfer the pastry to the prepared baking sheet, flipping over a 1/2-inch border of the dough. Use a little water on your fingers to secure the edges, then crimp them with a fork for a decorative touch.
4
In a small bowl, whisk together the egg white and 1 tablespoon of water. Brush this mixture over the crimped edges of the tart crust. Using a fork, prick the center of the tart in several places to allow steam to escape.
5
Place the tart crust in the preheated oven and par-bake for 12 to 15 minutes, or until lightly browned and set in the center. Once done, remove from the oven and let it cool slightly.
6
While the crust is baking, prepare the tomatoes by slicing them in half through the equator. Gently squeeze each half to remove seeds and excess moisture. Then, slice the tomatoes into 1/8- to 1/4-inch thick slices.
7
Spread the mustard evenly over the cooled crust, then layer the tomato slices on top, alternating colors and overlapping them by about 1/2 inch. Arrange them snugly within the edges as they will shrink when cooking.
8
Generously season the layered tomatoes with sea salt, then sprinkle the shallot rings and fresh thyme over the top.
9
Return the galette to the oven and bake for an additional 20 to 25 minutes, or until the tomatoes are softened and the crust is fully cooked through in the center. Once cooked, allow to cool for a few minutes before slicing and serving.
Nutrition Information
12g
Fat
18g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Colorful Heirloom Tomato Galette?
It is a rustic tart featuring vibrant heirloom tomatoes, savory mustard, shallots, and fresh thyme on a flaky puff pastry crust.
What type of crust is used in this recipe?
This recipe uses a single piece of frozen puff pastry that has been thawed.
What are the primary ingredients for the filling?
The filling consists of heirloom tomatoes, whole grain or Dijon mustard, sea salt, shallots, and fresh thyme.
How many servings does this galette provide?
The recipe makes approximately 8 to 10 servings.
To what temperature should I preheat my oven?
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
What size should I roll out the puff pastry?
The puff pastry should be rolled into a rectangle approximately 12 by 15 inches.
Should the crust be par-baked?
Yes, the crust is par-baked for 12 to 15 minutes before adding the toppings.
What is the purpose of the egg white mixture?
The egg white whisked with water is used to brush over the crimped edges of the tart crust before par-baking.
Why should I prick the center of the tart with a fork?
Pricking the center allows steam to escape while the crust is par-baking.
How do I prepare the heirloom tomatoes for the tart?
Halve the tomatoes through the equator, squeeze out the seeds and excess moisture, and then slice them into 1/8 to 1/4 inch thick slices.
Can I substitute heirloom tomatoes with another variety?
Yes, if heirlooms are unavailable, beefsteak or other flavorful tomato varieties can be used.
What kind of mustard works best for this recipe?
Whole grain mustard or Dijon mustard is recommended for spreading over the crust.
How should the tomatoes be arranged on the crust?
Layer the tomato slices by alternating colors and overlapping them by about 1/2 inch within the edges.
What seasoning is applied to the tomatoes?
The layered tomatoes are generously seasoned with sea salt.
What additional toppings are sprinkled over the tomatoes?
Thinly sliced shallot rings and chopped fresh thyme are sprinkled over the top.
How long is the final bake time?
The galette is baked for an additional 20 to 25 minutes after adding the toppings.
What is the calorie count per serving?
There are approximately 200 calories per serving.
How much fat is in a serving of the galette?
Each serving contains approximately 12 grams of fat.
How much protein is in one serving?
There are 4 grams of protein per serving.
What is the carbohydrate content per serving?
Each serving contains approximately 18 grams of carbohydrates.
How do I prevent the tomatoes from making the crust soggy?
By squeezing the halved tomatoes to remove seeds and excess moisture before slicing.
How wide should the border of the dough be?
You should flip over a 1/2-inch border of the dough when preparing the crust.
How do I secure the crust edges?
Use a little water on your fingers to secure the folded edges and then crimp them with a fork.
Is this recipe suitable as an appetizer or a main dish?
Yes, this galette is versatile enough to be served as either an appetizer or a main dish.
Where did this recipe originate?
This recipe is from the San Francisco Chronicle.
How should the shallots be prepared?
The shallot should be thinly sliced with the rings separated.
How should the fresh thyme be prepared?
The fresh thyme should be chopped before being sprinkled over the tart.
When should the galette be sliced?
Allow the galette to cool for a few minutes after baking before slicing and serving.
What is the total number of ingredients needed?
There are 7 main ingredients required for this recipe.
What texture should the crust have when par-baked?
The crust should be lightly browned and set in the center after par-baking.