Winter Tomato & Onion Galette

tomato season doesn't have to end!

I usually make my tomato galette in the summer, but I recently learned about winter Iberika tomatoes and thought that I MUST give you the recipe for my tomato galette so it can be made all winter long!

Ingredients:

pie crust:

1.5 cups flour

10 tbsp ice-cold butter

5-6 tbsp ice-cold water

1/2 tsp salt

filling

3 tomatoes sliced thinly

4-5 onions sliced thinly

2 cloves of garlic minced

1 cup grated gouda cheese

1 lemon zested

1 tsp salt

fresh pepper

1 tbsp fresh thyme and rosemary

2-3 tbsp chopped parsley

2 tbsp olive oil

1 beaten egg for egg wash

Method:

If you are making the pie dough- you have to make it about 3 hours in advance as it needs time to rest.

In a bowl mix your flour and salt. Cube your ice-cold butter into small pieces (around pea-sized). Have your ice-cold water ready.

Start working your butter into your flour with the tips of your fingers using a pecking motion. You’re kind of rubbing the butter into the flour and creating flakes of dough. When you have a shaggy sort of mixture, start adding in your water. I use 2-3 tbsp at a time and use just enough water to bring it together. When it is almost together, dump it on the table and quickly knead it to form a ball.

Press it down into a disk cover with plastic wrap and let chill for at least 2 hours.

For the filling

Slice your tomatoes thinly and lay on a paper towel to absorb all the excess water.

Slice your onions lengthwise into thin slices. Mince your garlic. In a pan over medium-low heat with 1 tbsp of oil, cook your onions down until super caramelized and jammy, it takes about 45 minutes. You can add splashes of water if it starts to catch. When it’s super brown in color, add in the garlic and cook for another 2 minutes.

For the filling, mix together the gouda, herbs, spices, lemon zest, olive oil, onions, and garlic. Taste and season with more salt or lemon if needed.

Preheat your oven to 425 F or 220 C. Line a baking sheet with parchment paper.

Sprinkle some flour on your counter and place the disk of dough on top. I also sprinkle some on the top of the dough and my rolling pin. Start rolling out the dough by making ridges with your rolling pin and then rolling it out. This just helps soften the dough a bit and allows you to roll it out nicely.

Every time you roll, turn the pastry a 1/4 turn so that it becomes a round shape. If you want a rectangular shape, turn it to each side every time you roll. It doesn’t have to be perfect as galettes are supposed to be rustic.

Once rolled out thinly (you want it to be thin enough that it won’t be undercooked but thick enough that it’s not falling apart) transfer to the baking sheet with the parchment on it.

Brush some of the egg wash on the bottom to ensure there are no leaks.

Put your cheese and onions filling on the inside and spread evenly, leaving a 1-inch border around the pastry.

Then layer your tomatoes with them slightly overlapping over the cheese and onion mixture. Fold over the sides of your pastry and brush the crust with an egg wash so it gets nice and golden brown.

Bake in the oven for at least 35 minutes or until golden brown and bubbly. I usually give my galettes 40ish minutes.

Let cool for 10 minutes before cutting.