Summertime Classics
If there’s one combination that never gets old, it’s tomatoes and herbs. Their flavors and aromas compliment each other so well. And the great part about this is that both ingredients are growing and thriving in the summer months. So if you couldn’t already tell, I’m fully on board with tomato girl summer and I have the perfect recipe if you are too. This Heirloom Tomato and Herb Galette is almost like a savory pie, which is also perfect for those who don’t prefer sweets! It starts with a homemade cornmeal and herb crust that’s layered with garlic herb Boursin cheese and heirloom tomatoes. It’s finished with a grating of parmesan cheese, baked to golden brown perfection, and finished with fresh basil. If that doesn’t sound like summer to you, then I don’t know what does!
Galette Gal
If you haven’t heard of a galette before, it’s very similar to a pie. The two components are the crust and the filling. Overall, a galette is just a flatter, less filled pie that’s freely baked instead of baked in a dish. Appearance-wise, it almost looks like a pizza in the sense that the outer edge has a crust. While I love a good pie, I also see the appeal of a galette. Galettes are a little more versatile because it’s more common to find sweet and savory versions. They’re also lighter and more casual than a hunking slab of deep dish pie. Altogether, I feel like they make for a perfect mid-day snack for the summer! So with that said, let’s get into this Heirloom Tomato and Herb Galette!
Homemade Cornmeal Crust
Starting with the cornmeal herb crust, add the flour, cornmeal, basil, oregano, and salt into the bowl of a stand mixer. While cornmeal isn’t fresh corn, I feel like it definitely plays into the summer vibe. It also adds a little bite of texture to the crust. Mix the dry ingredients on low speed with the paddle attachment until the ingredients are evenly distributed.
While the mixer is on low speed, slowly add in pieces of the cold diced butter. When all the butter has been added, continue mixing until you get pea sized crumbs. Add in a tablespoon of the cold water at a time until the dough comes together into one ball. You may not need to use all of the water, so let the dough mix after adding in each tablespoon of water.
Turn the dough out onto a sheet of plastic wrap. Combine the dough together into one mass then flatten it into a disk. Wrap it with plastic wrap and refrigerate for 30 minutes.
Tomato Time
One of my favorite things to see at grocery stores and farmer’s markets during the summer are juicy heirloom tomatoes. I’m so fascinated with the different colors, shapes, and sizes that they come in. I’ll take any excuse to incorporate them into a recipe!
One thing about tomatoes is that they’re very high in moisture. When the tomatoes cook, they release all their moisture, which can make the crust soggy. To prevent this from happening, we’re going to salt our tomatoes to draw out any excess moisture.
Place a layer of paper towels onto your cutting board. Arrange the tomato slices on top of the paper towels in a single layer. Evenly sprinkle salt on top. Allow the tomatoes to sit for 10 minutes to draw out any excess moisture then pat the tops of the tomatoes dry with paper towels.
Layer It On
Now that all our components are ready, we can start building the galette! Dust your work surface and the top of the chilled dough with flour. Roll the dough out into a circle about ¼ inch thick and 14 inches in diameter. Transfer the dough onto a large baking sheet lined with parchment paper. I find the easiest way to do this is to roll the crust back up onto the rolling pin until all of it is wrapped around. Move the rolling pin over the baking sheet and unroll the dough onto it.
One of my favorite cheeses to work with is Boursin or Alouette, which is essentially the same thing as Boursin. They’re both spreadable cheeses and come in different flavors. I’m specifically a hard-core fan for the Garlic and Herb flavor because the flavors come through the cheese so well. You get a lot of flavor just from this one ingredient! Spread the cheese in an even layer onto the crust, leaving 2-3 inches around the border.
Layer the tomato slices on top within the border of the cheese spread. Season the tomatoes with salt and pepper. Fold the edges of the crust partially up onto the filling. Continue going around all the edges, folding the crust up onto the filling. Use a pastry brush to coat the crust with an egg wash. Sprinkle the grated parmesan cheese on top of the crust. If the dough has become too soft and warm, place it in the fridge for 20 minutes before baking. This will prevent it from breaking apart when baking. Bake the galette in the oven for 30-45 minutes until the crust is golden brown. Remove it from the oven and tear the fresh basil into pieces. Sprinkle it on top and allow the galette to cool until slightly warm before serving.
Snacks for the Summer
If you love that classic tomato and herb flavor, you’re going to love this Heirloom Tomato and Herb Galette. It makes for such a delicious, yet light appetizer or snack for the summer. It’s slightly more elevated and refined than a pie, which is great if you;re looking to impress a crowd. It’s one of those dishes that tastes good when hot, cold, or room temperature. The fresh and acidic flavors from the tomatoes are so well balanced with the buttery, creamy components of the crust and cheese. Jump into tomato girl summer and try this Heirloom Tomato and Herb Galette out! Let me know what you think in the comments below and check out some more summer recipes below.
Slow Cooker BBQ Beef Sandwiches
Heirloom Tomato and Herb Galette
Ingredients
For the Cornmeal Herb Crust:
- 1½ cups All Purpose Flour
- ½ cup Cornmeal
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- ¾ tsp Kosher Salt
- ¾ cup Cold Unsalted Butter (diced)
- 4 Tbsp Cold Water
For the Tomato and Cheese Filling:
- 2 Medium Heirloom Tomatoes (sliced ⅛ inch thick)
- ¼ tsp Kosher Salt
- 6.5 oz. Boursin or Alouette Garlic and Fine Herbs Cheese Spread (at room temperature)
- 1 Large Egg
- Salt and Pepper (to taste)
- 1 Tbsp Milk or Heavy Cream
- ¼ cup Grated Parmesan
- Fresh Basil Leaves (for topping)
- Flaky Salt (for topping)
Instructions
For the Cornmeal Herb Crust:
- Add the flour, cornmeal, basil, oregano, and salt into the bowl of a stand mixer. Mix on low speed with the paddle attachment until the ingredients are evenly distributed
- While the mixer is on low speed, slowly add in pieces of the cold diced butter. When all the butter has been added, continue mixing until you get pea sized crumbs. Add in a tablespoon of the cold water at a time until the dough comes together into one ball. You may not need all of the water.
- Turn the dough out onto a sheet of plastic wrap. Combine the dough together into one mass then flatten it into a disk. Wrap it with plastic wrap and refrigerate for 30 minutes.
For the Tomato and Cheese Filling:
- While the dough chills in the fridge, place a layer of paper towels onto your work surface. Arrange the tomato slices in a single layer then evenly sprinkle the kosher salt on top. Allow the tomatoes to sit for 10 minutes to draw out any excess moisture. After 10 minutes, gently pat the tops of the tomatoes with paper towels to absorb any moisture.
- Preheat the oven to 400℉. Line a large baking sheet with parchment paper.
- Once the crust has chilled, lightly dust your work surface and the top of the dough with flour. Roll the dough out into a circle about ¼ inch thick and 14 inches in diameter. Roll the crust onto your rolling pin to transfer the dough onto the lined baking sheet. Unroll the crust from the rolling pin so that it's centered and laying flat on the baking sheet.
- Spread the garlic and fine herbs cheese in an even layer onto the crust, leaving 2-3 inches around the border. Layer the tomato slices on top within the border of the cheese spread. Season the tomatoes with salt and pepper. Fold the edges of the dough partially onto the filling. Continue going around all the edges and folding the crust up onto the filling.
- In a small bowl, whisk together the egg and milk until combined. Use a pastry brush to coat the edges of the dough with the egg wash. Sprinkle the grated parmesan cheese on top of the crust.
- If the crust has become too soft and warm, place it in the fridge for 20 minutes before baking. Bake the galette in the oven for 30-45 minutes until the crust is golden brown. Remove the galette from the oven. Tear the fresh basil into pieces and sprinkle them on top. Allow the galette to cool until slightly warm before slicing and serving. Enjoy!
