Herbed Tomato Galette with Parmesan Crust
A buttery, flaky crust is flavored with fresh Parmesan cheese then filled with sweet tomatoes, gruyere cheese, basil and rosemary.
Ingredients
For the pastry:
- 1 ½ cups (194 grams) all-purpose flour, plus more for rolling out pastry
- ½ cup (113 grams) unsalted butter, cold and cut into cubes
- ½ teaspoon salt
- ½ cup 50 grams freshly grated Parmesan cheese
- Zest of ½ lemon
- ½ cup (118 ml) cold water
For the filling
- 4 ounces (113 grams) gruyere cheese, grated
- 12 ounces ripe 340 grams tomatoes, sliced
- 1 teaspoon fresh basil finely chopped
- 1 teaspoon fresh rosemary finely chopped
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 large egg beaten with 1 teaspoon water
Instructions
To make the pastry in a food processor:
- Add the flour, butter, salt and Parmesan cheese. Pulse until the mixture resembles breadcrumbs, about 5 to 10 seconds. Add the lemon zest. With the processor running, pour the water slowly through the tube in a steady stream until the dough forms a ball. You may not use all the water.
To make the pastry by hand:
- Add the flour, butter and salt to a large bowl.. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Add the Parmesan cheese. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water.
- Wrap the dough in plastic wrap and refrigerate for 1 hour or overnight.
- To make the pastry without a food processor, add the flour, butter, salt and Parmesan cheese to a large mixing bowl. Use your fingers to rub the butter into the flour, until it resembles breadcrumbs. Mix in the lemon zest. Use a fork while drizzling in the water. When the dough starts to come together, use your hands to form into a ball. Wrap in plastic wrap and refrigerate for 1 hour or overnight.
- Dust a clean work surface with flour.
- Preheat oven to 400° F/200°C.
- Roll the pastry onto a floured surface into a 12 inch circle. Transfer the pastry to a 10 inch round baking pan or low sided cast iron skillet.
- Cover the pastry evenly with the gruyere cheese leaving a 1 inch border all around. Arrange the tomatoes on top of the cheese, also leaving a 1 inch border.
- Combine the basil, rosemary and pepper in a small bowl. Brush the tops of the tomatoes with the olive oil then sprinkle the herb mixture over the tomatoes.
- Fold the border of the pastry in to cover the edge of the tomatoes all around. Brush the pastry edges with the egg wash. Bake for 20-25 minutes until the dough is golden.
- Remove from the oven and allow to cool in the pan for 10 minutes, slice and serve.
Nutrition
Serving: 1 | Calories: 333kcal | Carbohydrates: 36g | Protein: 11g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 423mg | Fiber: 2g | Sugar: 4g