Tomato galette recipe
This is an elegant free-form tart with no pastry-shaping heartache. It’s the combination of tomatoes and courgettes (zucchini) that makes this dish such a pretty offering. It goes without saying that you should use ripe tomatoes and be generous with the pepper. Departing from the usual egg-custard filling for a quiche or tart makes this galette especially straightforward to assemble. A green salad alongside would be good.
Tip: You can use shop-bought or homemade pastry for this recipe.
Ingredients
- 30 g unsalted butter
- 1 small red onion, peeled and thinly sliced
- 1 tbsp thyme leaves
- 3 tbsp plain (all-purpose) flour, for dusting
- 300 g shortcrust pastry
- 100 g cheddar cheese, coarsely grated
- 1 small bunch of tarragon, leaves picked
- 1 small, firm courgette (zucchini), thinly sliced
- 250 g small to medium tomatoes, thinly sliced (a mixture of colours and sizes is nice)
- 1 glug of olive oil
- 1 pinch sugar
- 1 egg yolk, beaten, to glaze
- 1 pinch salt and freshly ground black pepper
Details
- Cuisine: British
- Recipe Type: Tart
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 60 mins
- Serves: 4
Step-by-step
- Melt the butter in a medium frying pan over a moderate heat. Add the onion, season generously with a big pinch of salt and black pepper, and cook for 8–10 minutes, until soft and just beginning to colour. Remove from the heat and stir in the thyme.
- Lightly flour a work surface and roll out the pastry to a rough circle about 3mm (1/8 inch) thick and 30cm (12inch) in diameter.
- Transfer to a baking sheet lined with baking paper and coarsely grind black pepper over the top, giving the pastry a final roll with a rolling pin to press the pepper into the dough.
- Spread the cheese over the pastry, leaving a 4cm (11⁄2inch) border around the edge.
- Add the onion mixture in an even layer then layer on the tarragon, saving a few leaves for garnish, and courgette (zucchini). Season with additional salt and pepper.
- Add the tomato slices and drizzle with olive oil. Sprinkle with a little extra salt, pepper and a tiny pinch of sugar to season the tomatoes.
- Fold the edge of the pastry over the tomatoes, leaving the centre open.
- Brush the crust with the beaten egg then chill the tart for 15 minutes or so, to rest.
- Meanwhile, preheat the oven to 190°C/375°F/gas mark 5.
- Bake for 40–50 minutes, or until the pastry is crisp and golden in places and the tomatoes are cooked and just beginning to colour.
- Remove from the oven and allow to cool for 5 minutes before sprinkling over the reserved tarragon, slicing and serving. The tart can be quite fragile.
This recipe is from New Kitchen Basics by Claire Thomson (Quadrille, £25). Photography by Sam Folan.
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