Cherry Tomato Galette with Garlic and Herbs

Sep 5

Written By Erin McDowell

MAKES

1 large galette

TAKES

Prep time: 15 minutes
Cook time: 1 hour
Total: 1 hour 1 hour 15 minutes

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✻ ABOUT THIS RECIPE

My favorite summer fruit of them all: the tomato, was just made to be wrapped in a crispy, flaky crust. One of the keys to a good tomato pie is managing the moisture content. Roasting is my favorite way to do this, because it not only concentrates that water content, it deeply concentrates the beautiful flavor of the tomatoes, too. With roasted garlic, a kiss of parmesan + some fresh chopped herbs - a perfect summer lunch or supper!

INGREDIENTS

680 g / 24 ounces cherry tomatoes

25 g / 5 cloves garlic, unpeeled and smashed with the side of a knife

39 g / 3 tablespoons extra virgin olive oil

3 g / 1 tablespoon chopped fresh rosemary, plus extra sprigs for garnish

6 g / 1 tablespoon chopped fresh thyme, plus extra sprigs for garnish

kosher salt and freshly ground black pepper

½ recipe (300 g / 11 ounces) Rough Puff Pastry, prepared and well chilled or frozen puff pastry dough, thawed fully in the refrigerator

50 g / ½ cup grated Parmesan cheese, plus more for finishing

50 g / 1 large egg

Bake and Fill or Bake and Fail?

METHOD

1. Roast the Tomatoes: Preheat the oven to 400°F / 204°C. Spread the tomatoes and garlic in an even layer on an unlined baking sheet. Drizzle the olive oil over the tomatoes and toss well to combine. Sprinkle the rosemary and thyme evenly over the mixture, then season with salt and pepper.

2. Transfer the baking sheet to the oven and roast until the tomatoes are blistered and appear collapsed, 18 to 20 minutes. Let the tomatoes cool completely.

3. Prepare the Puff Pastry: While the tomatoes cool, roll out the puff pastry on a lightly floured surface to ¼ inch / ⅔ cm thick. Transfer it to a parchment-lined baking sheet, then dock it all over with a fork (this keeps it from puffing up too much in the oven).

4. In a small bowl, squeeze the roasted garlic out of its skin and use a fork to mash it with the Parmesan. Spread the mixture onto the puff pastry, concentrating it toward the center and leaving at least 2 inch / 5 cm uncovered around the edges.

5. Assemble the Galette: Arrange the tomatoes in an even layer in the center of the dough, leaving the edges uncovered. Fold the uncovered edges up over the tomatoes, encasing the perimeter of the filling.

6. In a small bowl, whisk the egg with 30 g / 2 tablespoons water to make an egg wash. Brush the egg wash evenly over the exposed puff pastry and grate a little more Parmesan on top.

7. Transfer the baking sheet to the oven and bake the galette until the crust is evenly golden brown and very crisp, 30 to 35 minutes. Garnish with the rosemary and thyme sprigs, if using. Allow the galette to cool for 15 minutes before serving.

NOTES

The tomatoes can be roasted ahead of time, if desired. Transfer to an airtight storage container and refrigerate for up to 3 days.
Leftovers of this pie are a great candidate for refreshing. You can refresh single slices by wrapping them in foil and placing into a cold oven. Turn the oven on to 375°F / 190°C, and place the wrapped slices inside. When the oven is preheated, set a timer for 5 minutes - your slice should be perfectly refreshed!