For me, August and September mean tomato season! Once I see those beautiful Sungold and Heirloom tomatoes at the market, there are few foods I would rather eat. From mid-August to mid-September, I feature tomatoes in almost everything I make. Tomato salads, soups, pastas, and breads are just a few ways I use up my farmer’s market haul.
If you haven’t tried one yet, I highly suggest making a cheddar tomato toast. It’s the perfect sandwich to showcase summer tomatoes, and it’s made with just four ingredients: bread, sharp cheddar, mayonnaise, and, of course, tomatoes. In the height of tomato season, I can be found munching on one of these up to three times a day — they’re perfect for breakfast, lunch, dinner, or a snack.
Lately, I’ve been making a lot of galettes to capitalize on creative ways to serve the large yield from my vegetable garden. Dinner party? I’m serving a galette. Need a housewarming gift? Bringing a galette. Picnic? Galette! For those that don’t know, a galette is a free-form tart made with pie dough, or as the French call it, a pâte brisée. Galettes can be either sweet or savory. They are super easy to make and almost always result in a “wow” when presented at the table. In keeping with my love of a cheddar and tomato toast and my fondness for galettes, I thought I’d marry the two in this tomato galette recipe. Like my favorite sandwich, it uses minimal ingredients that highlight summer tomatoes, and the buttery, flaky crust, paired with unctuous cheese and sweet roasted tomatoes, contributes to the inevitable wow factor.
Served either at room temperature or as a warm treat, enjoy this tomato tart while the season is at its peak. Maybe, while it’s baking, you can munch on a tomato cheddar toast as a snack. Tomayto, Tomato..whatever you do, don’t call the whole thing off!
Summer Tomato Tart
Description
This tomato tart celebrates the end of summer tomatoes we all crave!
Tomato Tart
Pie Dough
Tart Filling
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the flour, salt, and parmesan cheese, mixing until fully incorporated.
- Using a pastry cutter or two sharp knives, cut the butter into the flour mixture. Try to create the texture of coarse meal.
- Add the ice water, 1 tablespoon at a time, until a cohesive dough forms. You may not have to use all of the water.
- Roll the dough out onto a floured surface and form the dough into a ball. Next, flatten the dough into a disk about 6 inches in diameter. Cover the disk in plastic wrap and refrigerate for 30 minutes.
- Roll out the pastry crust into a 12 x 12-inch circle. With a pastry brush, spread the Dijon mustard over the bottom of the pastry crust, leaving a two-inch border around the edges.
- In a bowl, mix the mayonnaise, cheddar, oregano, 1 tablespoon of parmesan, and 2 tablespoons of the roasted tomatoes. Spread the mayo mixture over the Dijon mustard.
- Arrange the tomato slices around the mayo mixture, and place one slice in the middle. Place the remaining roasted tomatoes in the center as well. Sprinkle all of the tomatoes with salt. Distribute the basil over the tomatoes.
- Fold the sides of the galette dough over the edges of the tomatoes, covering all sides.
- Beat the egg in a bowl, and using a pastry brush, brush the crust with the egg wash. Sprinkle the remaining Parmesan over the crust.
- Bake for 25 minutes or until the crust is golden brown.
Notes:
- To roast cherry tomatoes, preheat the oven to 425 degrees F. Place the tomatoes on a parchment or aluminum foil-lined sheet pan and drizzle with 1 to 2 tablespoons of olive oil. Season with salt and pepper to taste and mix the tomatoes with your hands to combine. Roast for 30 minutes. The tomatoes will release their juice and become a bit wilted. You can use this mixture over pasta, on crostini, or spread over proteins like fish or chicken.