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Tomato + Onion Galette
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This summer galette is a garden delight. One of the most important ingredients is time. It takes time for the crust to be ready to shape, and you just can’t hasten a proper onion caramelization. The onions are the key to this recipe and tie all the flavors together.
I’m also notoriously flexible with recipes like this. Sometimes I may do half and half cheeses and other times all one type. I may try plum tomatoes one week and the next month use beefsteaks.
Yield: 6 servings
Tomato + Onion Galette
Using my all-butter pie crust recipe, this summer staple is a sure crowd pleaser, made even more delicious by fresh, homegrown tomatoes and onions.
Ingredients
- Pie Crust
- 2-3 beefsteak tomatoes, or half a dozen plum tomatoes, sliced
- 2-3 garden-fresh onions, sliced in rounds
- 3 T olive oil
- 2+ cups Bellavitano cheese (or any swiss type or a sharp cheddar)
- Kalamata olives, drained
- Salt to taste
Instructions
- Prepare your pie crust. You can make the crust a day ahead and keep in fridge, or make it before you do any other prep so it’s good and chilled.
- Slice the tomatoes, cutting out the seeds and gelatinous area. Layer on a paper towel or absorbent cloth while you cook the onions.
- In a large skillet, heat to medium low, add onions and if need be a little oil. Cook, covered, for about 10 minutes. Resist the urge to flip them (I know, it’s hard). Flip them after about 10 minutes and cook on the other side. Then, add the oil and continue to cook on low for another 20 minutes or so. If I have the time, I cook these onions for 45 minutes. The longer you cook them, the sweeter they get. My oldest asked if I put sugar in this recipe on Sunday; that’s how I know my onions were properly caramelized.
- While the onions are caramelizing, preheat your oven to 400 and shred the cheese.
- When the onions are done, it’s time to assemble. Roll the pie crust out pretty thin — I go for maybe 1/8” thickness. For this recipe, I used a full (double) pie crust and ended up cutting off a small portion of it as I folded it up. (The original Bon Appetit recipe I’ve adapted called for only a single pie crust.)
- To Assemble: Onions go on the bottom. Cheese next. If you love it cheesy, feel free to go for more like 3 cups of cheese. Tomatoes get layered on top. This is where you can make it pretty if that’s your passion. I tend to just be happy with dinner being served. Olives get dotted around the tomatoes.
- Bake for 1 hour. If the crust isn’t as brown as you’d like it, you can push the oven up to 450 and bake the final 10 minutes or so at a higher heat.
- Serve warm or cool.
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