Tomato Zucchini Galette with Goat Cheese, Honey, Caramelized Shallots and Thyme
With tangy goat cheese, sweet honey, and buttery shallots, this tomato zucchini galette is positively bursting with flavor.
Servings 6
Ingredients
For the dough:
- 1/2 cup (1 stick) salted butter, frozen and grated
- 1 cup all-purpose flour
- 1/3 cup whole wheat or spelt flour
- 1/4 tsp sea salt
- Pinch of sugar
- 1/3 cup ice water
- Cornmeal, for dusting (opt.)
For the filling:
- 3 shallots, diced
- 2 tsp olive oil, plus more for tossing
- Pinch of sugar
- Salt (sea or Kosher) and pepper to taste
- 8 oz goat cheese, crumbled
- 3 tbsp honey
- 3 small to medium tomatoes, thinly sliced (heirloom are best)
- 1 small zucchini, thinly sliced
- 5 to 10 cherry tomatoes, sliced or halved (heirloom are best)
- 2 tbsp fresh thyme, chopped
- 1 tbsp unsalted butter for shine (optional)
- 1 egg, beaten with 1 tsp water
Instructions
- Start the dough by grating frozen butter into a small bowl.
- Meanwhile, sift the flours, salt, and sugar into a large mixing bowl.
- Gently toss the grated butter into the flour mixture until mixture looks mealy. Slowly add the ice water a little bit at a time, just until dough takes shape - it will still be shaggy and you may not use all of the water. Form dough into a loose ball and transfer to a lightly floured surface before shaping into a flattened rectangle. Wrap in plastic wrap and refrigerate for 1 hour until dough is firm.
- While dough chills, heat oil in a small saute pan over medium heat. Add the diced shallots and saute until starting to turn golden, about 7 to 8 minutes. Sprinkle with a pinch of sugar, season with salt and pepper, and cook shallots until very soft, another 3 to 4 minutes. Remove from heat to cool.
- With a floured rolling pin and on a well-floured work surface, roll out the chilled dough to form a long rectangle, roughly 8 x 14 inches. Fold bottom third of the dough up to the center, then fold the top third down, creating a sort of package.
- Rotate dough 90 degrees and roll out again. Repeat folding process and rotate dough 90 degrees again. Roll out once more, and perform the third and final set of folds.
- Wrap folded dough in plastic wrap and chill for 1 hour.
- Preheat oven to 425°F. Slice the full-sized tomatoes and the zucchini and toss with olive oil. Spread on a rimmed baking sheet and season liberally with salt and pepper. Roast the vegetables for 15 minutes, then remove from oven and let cool.
- Lower oven to 375°F. Line a new baking sheet with parchment paper and sprinkle the top with a smattering of cornmeal (optional).
- When dough has chilled, roll it out with a floured rolling-pin on a floured work surface into a 12-inch round, roughly 1/8-inch thick. Transfer to the parchment-lined baking sheet dusted with cornmeal.
- Sprinkle crumbled goat cheese over the dough round, leaving about a 2-inch border along the edges. Drizzle honey with a heavy hand over the goat cheese, then top with the shallots. Layer the roasted tomato and zucchini slices. Finally, add slices of un-roasted cherry tomatoes and sprinkle all over with thyme.
- Beat an egg with 1 teaspoon water. Fold up the edges of the dough around the tomatoes and zucchini, then brush the crust with the beaten egg. (For a true, rustic galette look, fold up the edges as is. For a smoother appearance, go around with a pizza cutter before folding them up.) Dot a few bits of butter on top of the filling to give it an extra shine, then bake the galette for 40 to 50 minutes until the crust is golden. Let cool for 5 minutes before serving.
Notes
You have a better shot at gorgeous dough if you weigh your flours, so I'm giving grams first. While I've approximated the volume measurements, please note that your results may vary when using cups.
550kcal