What makes this savory, flakey, and buttery tomato galette by Christine from c.r.a.v.i.n.g.s even better? A chilled glass of Austerity Chardonnay. Together, they make the perfect pairing for a summer-inspired meal.
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3-4 medium heirloom tomatoes, sliced ¼ in thick
5 oz. goat cheese
½ tsp. fresh thyme leaves
1 Tbsp. melted unsalted butter
1 egg, beaten
Salt and pepper
For the Dough
1 stick (cold) unsalted butter
1 1/3 cups flour
¼ tsp salt
Pinch of sugar
¼ cup grated Grana Padano or Parmesan
1/3 cups ice water (only add as much as needed)
For the Caramelized Onions
2 Tbsp. unsalted butter
1 small (2 cups) white onion, thinly sliced
¼ tsp. of sugar
Salt to taste
¼ cup Austerity Chardonnay
Make the Dough
Can be made ahead and refrigerated for a day or two.
Place butter in the freezer for about 5-8 minutes.
In a large bowl mix flour, salt, sugar, and cheese. Grate in chilled butter.
Mix butter into the flour with a pastry cutter (I 100% used my hands and just worked quickly so as not to melt the butter).
When the mixture begins to clump together, slowly add water. Only add as much as needed to form a ball! Start with ¼ cup and increase as you mix. You don’t want wet, sticky dough.
On a floured surface shape ball into a disc and wrap tightly with plastic wrap.
Refrigerate for an hour before rolling out.
Meanwhile Make the Onions
*Takes about 45 minutes
Heat 2 Tbsp. olive oil in a medium saucepan over medium heat.
Add in onions and stir frequently so they can brown but not burn. Adjust the heat as necessary.
After about 20 minutes add sugar and season with a bit of salt.
Continue cooking and stirring until onions are a deep golden brown. This can take about 45 minutes but they could go for an hour. Just don’t wander away and leave them unattended, they can stick and burn.
When the onions have acquired that nice deep golden hue, add in the wine and cook for a couple minutes, until the liquid has evaporated.
Set aside to cool before assembling the galette.
Assemble the Galette
Preheat oven to 400° F.
Slice tomatoes and arrange on a cutting board lined with paper towels. Sprinkle with salt and top with another layer of paper towels. Let sit for at least 20 minutes. This helps to drain the excess moisture from the tomatoes.
Lay out a large sheet of parchment paper on your work surface.
Remove dough from refrigerator and with a lightly floured rolling pin, roll out dough into a somewhat circle-shape (doesn’t need to be perfect) about 1/8 in. thick.
Spread goat cheese onto galette. Leave about a 1 ½ to 2 in. border.
Spread onions out on galette along with thyme.
Arrange sliced tomatoes on top of the onions, season with pepper*, and drizzle with butter. *Because we already salted the tomatoes, they shouldn’t need any more at this stage.
Fold the edges of the dough over, brush edges with egg wash, and bake for about 45-50 minutes until golden brown.
Let cool for about 5-10 minutes before serving.
Serve immediately with white wine and some mixed greens and enjoy!