INGREDIENTS

Dough
  • or use 1 puff pastry sheet – rolled slightly thinner before use)
  • 1¼ cups all-purpose flour
  • Pinch of kosher salt
  • ½ cup unsalted butter, cubed
  • ¼ cup sour cream
  • ½ tablespoon vodka
  • ¼ cup ice water
Filling
  • 4 cups ½-inch tomato cubes (or 2 pints grape or cherry tomatoes, halved)
  • 1 tablespoon kosher salt
  • Olive oil, for roasting
  • 2 tablespoons butter
  • 2 cups sliced sweet onions
  • 2 thyme sprigs (or 1 teaspoon dried thyme, rosemary or oregano)
  • 1 cup grated Fontina (or cheddar or Swiss)
  • ½ cup grated Parmigiano-Reggiano (or Pecorino Romano)
  • ½ cup Aioli (see recipe, or mayonnaise)
  • 8 basil leaves, chiffonade
  • 1 plum tomato, in ¼-inch slices
Aioli
  • 4 cloves garlic
  • Pinch of kosher salt
  • 1 egg yolk
  • 1 cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice

GUIDE / INSTRUCTIONS

Make the Dough
  • In a medium bowl, combine the flour and salt. Add the butter and work the dough until it resembles coarse meal with some pea-sized butter pieces. Make a well in the mixture. In a small bowl, whisk together the sour cream and vodka and pour into the well. Using a wooden spoon, stir the dough, adding the water, until it comes together. Shape the dough into a ball, wrap in plastic wrap and chill for at least 2 hours and up to 2 days.
Prepare the Filling
  • In a fine mesh strainer over a medium bowl, toss the tomato cubes with the salt and let drain for 2 to 4 hours.
  • Preheat the oven to 350°F. Drizzle the salted tomatoes with olive oil. On 2 sheet pans, spread the tomatoes in a single layer with plenty of space in between them and roast until dry and slightly browned, about 30 to 40 minutes. Let cool and reserve.
  • In a medium sauté pan over medium-low heat, melt the butter and sweat the onions with the thyme until the onions are very soft and translucent, about 30 minutes. Discard the thyme and reserve the onions.
  • In medium bowl, combine the cheeses, aioli and basil and mix into a creamy paste. Stir in the reserved tomatoes and onions.
Bake the Galette
  • Preheat the oven to 375°F. Line a sheet pan with parchment paper. On a floured work surface, roll out the dough into a 12-inch circle and place on the prepared pan. Spoon the tomato mixture into the center of the dough, leaving a 2½-inch border around the edges. Top the mixture with the sliced plum tomatoes. Fold over the edges of the dough to frame the filling, pleating the edges. Bake the galette until golden brown, about 30 to 40 minutes. Remove from the oven and let rest for 10 minutes. Serve warm or at room temperature.
For the Aioli
  • Using the flat edge of a chef knife, mash the garlic into a smooth paste and add the salt. In a medium bowl, whisk the egg yolk until pale, about 1 minute. Continue whisking vigorously while slowly adding the olive oil in a thin, steady stream to form an emulsion. Add the salted garlic and lemon juice and whisk to combine.
Kellie’s Tips for Perfect Tomato Galette
  • When working with pastry, either homemade or store-bought, like puff pastry, keep it cold. If the pastry gets too soft while rolling and filling, chill the tart before baking to retain its structural integrity. Cold butter in dough creates flaky layers. If following the dough recipe, the vodka also enables tender dough – a boon for chefs who tend to overwork dough.
  • Tomatoes love a serrated knife, so if your chef knives aren’t as sharp as they should be, reach for a serrated blade to preserve the juices inside. Then go and sharpen your knives!
  • If substituting dried herbs for fresh, remember that their flavor is more concentrated so use less than the fresh. You can always add more.

For cruise comparisons or ship reviews related to Oceania Cruises click here.

Oceania Cruises, a culinary and destination-focused cruise line, offers small, luxurious ships with gourmet cuisine and destination-rich itineraries, calling on over 600 ports in more than 100 countries across seven continents. They operate a fleet of small, luxurious ships that can accommodate up to 1,250 guests. Oceania sailings include accommodations, shore excursions, port shuttles, activities, food and most beverages, specialty dining and entertainment.Oceania Cruises attracts affluent retirees and discerning travelers looking for a refined, no-frills experience, as well as solo travelers, couples, and empty nesters.

Key Features of Oceania Cruises includes: 1. Small Ship Luxury – Oceania’s ships are smaller than larger cruise lines, providing a more intimate and personalized experience. 2. Gourmet Cuisine – They are renowned for their culinary program, with restaurants offering diverse and high-quality dining options. 3. Comprehensive Itineraries – Oceania’s itineraries cover a wide range of destinations, including Europe, Asia, Africa, Australia, and the Americas. 4. Destination-Rich Experiences – They offer immersive tours and insider experiences that explore the cultural and culinary traditions of the destinations. 5. High Staff-to-Guest Ratio – Oceania boasts a lower crew-to-passenger ratio than many other mid-size cruise ships, ensuring personalized service. 6. Personalized Comfort – They aim to create a sense of comfort and personalized service for all guests. 7. Suite and Stateroom Options – Oceania offers a variety of accommodation options, including Owner’s and Vista Suites, Oceania Suites, and Penthouse Suites, with varying levels of luxury and amenities. 8. Included Amenities – Oceania Cruises includes a variety of amenities in their base fare, such as specialty restaurants, in-suite dining, and some beverage packages.

This Tomato Galette Recipe is tasty.

Share This Recipe!