Tomato Galette

This tomato galette is the perfect summer appetizer, lunch or even breakfast! Remember the peach and blueberry galette I posted last month? How could you forget that sweet delectable flaky crusted confection brimming with juicy seasonal blueberries and peaches.

It was so popular and I loved it so much, that I thought that it would be a good idea to make a savory open faced tart or galette to celebrate tomato season. Heirlooms, home grown varieties and creole tomatoes abound at our local markets and in back yard gardens.

Here it is, one of many solutions to the overabundance of tomatoes that we will be yearning for in the winter months. The summer tomato galette; a free form roughly shaped tart overflowing with the goodness and simplicity of the summer tomato. The only thing that may rival this creation would be a tomato sandwich with homemade mayo.

You can make the dough ahead, and reserve it for a couple of days before you roll it out and complete the galette. This dough is flaky and flavorful yet sturdy enough not to wilt under a thin layer of pesto and either crumbled chèvre or a firm salty cheese such as asiago or parmesan for the cheese layer. Draining the tomatoes briefly on paper towels before adding the tomato slices to the dough allows some of the liquid to be absorbed. I tuck a few thin slices of garlic between the tomatoes. A sprinkling of additional sea salt and pepper is all that you need before baking.

After the galette is removed from the oven, I usually sprinkle it with freshly chopped herbs from my garden such as rosemary, thyme and oregano or maybe even some green onions. I also like to drizzle a little bit of olive oil over the tart to make it glisten and give the tart a little additional flavor. Good for lunch or as an appetizer. I have even been known to eat the leftovers for breakfast!