Sunday, January 20, 2019

Tomato Galette vs Tomato Tart

I need a vote which one is better..the Tomato Galette or the Tomato Tart? Let me know in comments.

The Tomato Galette 

Tender Parmesan-pepper pastry cradles heirloom tomatoes, shallots, goat cheese and fresh herbs in a fold-over tart that's ideal for weekend brunch. Serve it warm or at room temperature. I’m going to substitute red onion for shallots and mozzarella for goat cheese.

Serves 8 Total Time: 2 hours


1/2 cup cold unsalted butter, cubed
1 1/2 cups flour
1/3 cup shredded Parmesan cheese
1 tablespoon cracked black pepper
4-6 tablespoons cold water
4 large tomatoes, cored
1 teaspoon salt
3 tablespoons dry bread crumbs
1/2 cup thinly sliced shallots (or red onion)
2 teaspoons fresh thyme leaves
4-6 oz goat, feta or mozzarella cheese
1 egg, lightly beaten with 1 tablespoon water
Fresh basil leaves for garnish


  1. In a large bowl cut butter into flour with a pastry blender until pieces are pea-size. Stir in Parmesan and cracked pepper. Sprinkle 1 tablespoon of cold water over part of the mixture; toss with a a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon of the water at a time, until all of the dough is moistened. Form dough into a disk, wrap with plastic wrap and chill at least 30 minutes or until easy to handle (up to 24 hours).
  2. Slice the tomatoes about 1/4 inch thick and arrange on a wire rack over a baking pan, sink or paper towels. Sprinkle with salt and let drain for 30 minutes.
  3. Preheat oven to 375 degrees . On a lightly floured surface, roll dough to a 13-inch circle. (Don't worry if it's not perfectly round.) Fold in half to transfer to a large baking sheet lined with parchment paper; unfold.
  4. Evenly spread bread crumbs on pastry, leaving about a 2-inch border. Layer tomatoes, shallot, thyme and goat cheese on bread crumbs. Fold crust over filling, pleating as necessary and leaving some filling exposed in center. Combine egg and 1 tablespoon water; brush on edges of pastry. 
  5. Bake for 30 to 40 minutes or until crust is browned and crisp. Cool at least 10 minutes. Serve warm or at room temperature, garnished with fresh basil (snipped if leaves are 
  6. large) and cut into wedges. Yum Yum!
The Tomato Tart 

Team ripe tomatoes with fresh basil to make this wonderfully cheesy tart. Serve as an appetizer or a meatless main dish.

Serves 8 Total Time 50 minutes 


1/2 15oz folded refrigerated unbaked piecrust 
1 1/2 cups (6 oz) shredded mozzarella 
4 small tomatoes 
3/4 cup fresh basil leaves 
4 cloves garlic 
1/4 cup grated Parmesan cheese 
1/2 cup mayonnaise 
1/8 teaspoon ground white pepper 
Fresh basil leaves for garnish 


  1. Unfold the piecrust according to package directions. Line a 9-inch tart pan with pastry (it's easier to remove the baked tart if pan has a removable bottom). Press the pastry into the fluted sides of the tart pan and trim the edges. Don't prick. Partially bake in a 450 degree F oven for 5 to 7 minutes or until pastry is slightly dry.
  2. Remove from oven. Sprinkle with 1/2 cup of the mozzarella cheese. Cool in pan on a wire rack. Reduce oven temperature to 375 degree F.
  3. Meanwhile, cut the tomatoes into wedges; drain the wedges on paper towels. Arrange the tomato wedges over the melted cheese in a baked crust.
  4. In a food processor bowl, combine basil and garlic; cover and process with on-off turns until coarsely chopped. Or snip the basil and mince the garlic.
  5. In a medium mixing bowl, combine the basil-garlic mixture, the remaining shredded mozzarella cheese, the mayonnaise, the grated Parmesan cheese, and pepper. Spread the mixture evenly over tomato wedges.
  6. Bake in a 375 degree F oven for about 25 minutes or until cheese is golden. Let stand 5 minutes before cutting into wedges. Serve warm. If you like, garnish with additional basil leaves. Makes 8 appetizer or 4 main-dish servings. Yum Yum!

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