Cook Like A Cheesemonger: Tomato Galette

It might feel like summer is nearly over, but we’re still knees deep into the end of Minnesota vegetable season. Tomatoes are particularly special to me. I grew up eating those beauties right off the vine, still hot under the summer sun, while weeding, and probably (definitely) complaining, throughout all my childhood. It’s always a refreshing reminder when you grow your own food what kind of time, sweat, and labor goes into what we casually consume everyday. 

We usually had luscious, rustic seasonal salads every night from our garden. The end of summertime always tasted exceptionally magical. Walking out through the rows to cut some fresh basil or thyme to finish something for my Mother was always my favorite. 

This week, I wanted to utilize some end heirloom tomatoes I needed to eat before it was too late. I made a simple galette with goat cheese (although any cheese would do) finished with olive oil and herbs. Summer is a state of mind, friends. 

Ingredients: 

1 sheet of store bought puff pastry

1/2 cup sofrito or tomato sauce

3-4 heirloom tomatoes

3 oz Chèvre 

1 egg + 1 tbsp water (egg wash)

Fresh basil, thyme, oregano (or whatever herbs you’d like!) 

Olive Oil to finish 

Directions:

  1. Thaw your puff pastry (if frozen)

  2. Slice your tomatoes thinly, place on a tea towel and salt them, to remove excess water. Let sit for 15 minutes. Blot with another towel if needed, no one wants a soggy crust!

  3. Spread your Sofrito onto the center of your puff pastry, leaving an inch and half border. Crumble half of the goat cheese on top.

  4. Take your tomatoes and shingle them across the galette, and cover with more goat cheese.

  5. Beat an egg with some water, brush crust.

  6. Bake on a sheet tray with parchment until golden brown at 350 for about 15 minutes.

  7. Cover with fresh herbs of your choosing and a drizzle of olive oil. Enjoy!

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