The husk cherry tomatoes in this galette certainly blur the lines between sweet and savory, keeping your taste buds guessing.
- 1 cup AP flour
- 1 pinch salt
- 6 Tbsp unsalted butter, cut into 1/2 inch cubes
- 3–4 Tbsp ice cold water
- 4–5 large fingerling potatoes, boiled, skin on, and sliced into rounds.
- 1 cup husk cherry tomatoes, roasted
- 1 cup regular cherry tomatoes, roasted
- 1 red onion, caramelized
- 3–4 sprigs fresh oregano
- 2 sprigs fresh basil
- Extra virgin olive oil
- Salt and black pepper
- 1 egg
- In the bowl of a food processor – pulse the flour, salt and cubed butter until sandy. Add the ice cold water gradually and pulse until combined. Turn the pastry onto a well floured board, knead a few times and wrap in plastic, placing in the fridge to rest.
- By hand – combine the flour and salt, whisk to combine. Use your hands to rub the cubes of butter into the flour, until a coarse, sandy texture is achieved. Add the ice cold water gradually, using just enough to allow the mixture to come together. Knead a few times and shape into a disc. Wrap in plastic and place in the fridge to rest.
- Preheat the oven to 350ºF/175ºC
- Slice the large cherry tomatoes in half and leave the small ones whole. Place them in a single layer on a baking tray and season with salt, pepper, a drizzle of olive oil and a few sprigs of oregano. Place the baking tray in the oven, roast for 20 minutes, or until the tomatoes have burst and caramelized.
- While you wait for the tomatoes to roast, separately prepare the caramelized onion and boil the potatoes. Be sure not to overcook the potatoes, they should not be soft and mushy, but firm enough to slice into rounds that are roughly 1/2 inch thick.
- Remove the tomatoes from the oven and pour off the excess juices.
Making the Galette
- Preheat the oven to 400ºF/205ºC
- Remove the pastry from the fridge and place it on a large piece of parchment paper.
- Roll the pastry into a 14′ round, about 1/8 inch thick.
- Spread the caramelized onions around the center of the pastry, leaving about 1 inch around the perimeter.
- Layer the roasted tomatoes on top of the onions.
- Finally, top the tomatoes with the fingerling discs, nesting the potatoes side by side in the onion/tomato layers. It’s ok if the tomatoes and/or onions poke up through the cracks between the potatoes.
- Fold the outer edge of dough over the top of the potatoes, working all the way around the galette.
- Beat the egg in a bowl and, using a pastry brush, lightly coat the pastry with egg wash.
- Place the galette in the oven and bake for 25 minutes or until the pastry is golden brown.
- Remove the galette from the oven and drizzle with extra virgin olive oil and freshly ripped basil leaves.
- Serve warm or room temperature.
- Prep Time: 1 hour
- Cook Time: 25 mins