A Savory Roasted Tomato Galette is easier to whip-up on a weeknight than you might think. It’s also a great way to use those gorgeous heirloom tomatoes purchased from local farmers at the East Nashville Farmers Market. Simply begin your galette with our recipe for Roasted Tomatoes with Thyme and Garlic, mix together a simple pastry dough, and you’re halfway there.
A galette is essentially a freeform pie that can be filled with whatever seasonal produce that is abundant at the East Nashville Farmers Market. It’s the middle of late summer, and our market is filled with cherry and beefsteak tomatoes — perfect for roasting and using in numerous dishes. When roasted, the sugar in tomatoes becomes more concentrated and the texture more robust. Tuck them into a buttery pastry crust along with a nest of sweet caramelized onions and gobs of goat cheese and you are on your way to flavor town.
I begin my Savory Roasted Tomato Galette with a basic pie dough recipe and let the dough chill in the refrigerator for 30 minutes. After, I bring it to the counter and let it come to almost room temperature before I roll it out to 1/8” thick on a floured surface trying to maintain a round shape. Once rolled, transfer the dough to a parchment covered baking sheet and begin to add your filling.
The filling for my Savory Roasted Tomato Galette begins with 1 full cup of caramelized onions that I cooked with a little butter and fresh thyme. I dotted the onions with 6 ounces of creamy, tangy goat cheese and layered-on roasted beefsteak tomatoes. Fresh basil or roasted eggplant or zucchini rounds would be delicious in this recipe, as well. I finished the savory galette with roasted red and yellow cherry tomatoes and folded the edges in to keep my fillings nice and cozy.
Before baking, I paint on a layer of egg-wash to my crust’s surface to ensure perfect browning. Then, I sprinkle the top with dried Italian herbs, cheese, or paprika. Slide your Savory Roasted Tomato Galette into a 400 degree oven and bake for 45min to 1 hour. Let cool, slice, and serve with a side salad. Buttery, crusty, tomatoey goodness.