Heirloom tomato galettes are the most perfect simple summer meal in all the land. Sweet juicy tomatoes, buttery pie crust, and a sprinkle of fresh basil make one heavenly combo. Use your best tomatoes for this.
1 1/4 cups flour
1 tablespoon sugar
1/4 teaspoon salt
4 ounces cold butter, diced
1/2 tablespoon vinegar (optional)
1/4 cup cold water (more or less as needed)
1 egg
1 tablespoon milk or water
3 tablespoons Panko breadcrumbs
1 tablespoon flour
1 tablespoon fine cornmeal
3 tablespoons grated parmesan
1/4 teaspoon dried basil
About 1 pound of ripe heirloom tomatoes, sliced
Salt & pepper
2 tablespoons fresh basil, chopped fine
Extra grated parmesan for crust (optional)
1. Mix dry ingredients together in a medium sized bowl. Cut in butter until it resembles coarse crumbs.
2. Add water and vinegar one tablespoon at a time, slowly incorporating until mixture starts to form a shaggy mass. Pour onto lightly floured surface and fold gently until it all comes together. Wrap tightly in plastic wrap and chill at least 30 minutes before rolling out.
1. Whisk egg and milk together; set aside.
1. Combine breadcrumbs, flour, cornmeal, parmesan, and dried basil in a small bowl. Slice tomatoes.
2. Roll pie dough out until it's about 1/4 inch thick. Cut out 5-6 inch rounds or squares (I like to trace a tupperware lid to make the rounds). Alternatively, you could make one large galette.
3. Spoon about 1-2 tablespoons of breadcrumb mixture onto each pie dough round, smoothing it out and leaving some space around the edges where you'll fold the dough up. Place slices of tomato on top and sprinkle with salt and pepper.
4. Fold dough up around edges, creating a pie dough border. Brush with egg wash and sprinkle edges with more parmesan.
5. Freeze galettes for 20-30 minutes, until chilled and firm - this will help them hold their shape when they bake.
6. Preheat oven to 375° F. Bake tarts until crust is golden and tomatoes are bubbling, about 30-35 minutes. Allow to cool for a few minutes; sprinkle with fresh basil.
Makes 5-6 individual galettes or one 9 or 10 inch galette.
