TOMATO GALETTE

There's nothing like summer tomatoes; fresh from the backyard garden or beautiful heirlooms from the farmer's market. Especially as autumn looms on the horizon, I'm looking for every way to enjoy nature's bounty while it lasts. When life brings you tomatoes, you make tomato galette!

PRINT RECIPE

Serves 4

INGREDIENTS

1 puff pastry sheet (thawed)

1 ½ - 2 lbs tomatoes

2  cloves of garlic, minced

1 Tbsp fresh dill, chopped

1 ½ tsp salt

½ tsp pepper

1 Tbsp olive oil

8 oz manchego cheese, shredded (about 2 cups)

FINISHING (OPTIONAL)

1 beaten egg

1 tsp coarse salt

1 sprig of dill, torn (for garnish)

DIRECTIONS

Preheat oven to 400º

Core tomatoes and slice into ¼ to ½ inch thick slices. Layer sliced tomatoes and salt in a colander over a bowl to drain liquid out of tomatoes. Let sit for 30 minutes.

Meanwhile, place pastry sheet onto floured or parchment-lined surface. With a rolling pin, roll pastry sheet out to approximately the size of your baking pan. Transfer dough over to the baking pan.

Back to the tomatoes, drain the liquid and pat the tomatoes dry between kitchen paper. Transfer to a bowl. Toss with garlic, dill, salt pepper, and olive oil. Leaving a 1-2 inch border on the pastry sheet, sprinkle cheese onto dough. Arrange tomatoes in an overlapping pattern over cheese, keeping the same border of dough visible. Sprinkle any remaining dill and garlic from the bowl onto the tomatoes, leaving any excess oil. Fold the crust up and around the tomatoes. Optional finishing: Brush crust with egg wash and sprinkle with salt. Bake 40-50 minutes, or until tomatoes are bubbling and crust is golden. Serve warm or at room temperature.

    WATCH HOW TO MAKE IT