• Katryn Taylor

Summer Fresh Tomato Gallette

1/2 cup unsalted butter
1 1/2 cups all purpose flour, sifted ( non bromated or not American)
pinch of salt
pinch of sugar
1/3 cup cold water
4 shallots thinly sliced
2 tsp olive oil and more for drizzling
8 oz goat cheese
3 tbs honey
2-3 heirloom tomatoes, thinly sliced
1/2 tsp sea salt and coarse black pepper
2 tbs. fresh thyme
1 large egg beaten, or ( 3 quail eggs)

Grate butter into a bowl, then freeze for 10 minutes.

In larger bowl combine flour, salt and sugar. Retrieve cold butter and whisk into flour mixture until texture is mealy. Slowly begin adding water, a tablespoon at a time, until dough takes shape.

Shape dough into a flattened round.

Place dough in plastic wrap tightly, then refrigerate for 1 hour until cold and firm.

Take this time to prepare filling.

Combine shallots and olive oil in skillet to saute over medium heat until lightly caramelized, then set aside to cool.

Preheat oven to 400 degrees.

Prepare baking sheet with parchment paper and a dust of flour.

Retrieve dough from refrigeration. Roll out into 1/8 thick sheet. Transfer to prepared baking sheet. Cover center of dough with goat cheese, honey, and shallots leaving a 2 inch border along the edge. Layer salt and peppered tomatoes on top of goat cheese and shallots. Drizzle with more olive oil and thyme.

Fold outside edges around the tomatoes and brush crust with beaten egg.

Bake for 45 minutes or until golden and tomatoes are beginning to char.

Cool 10 minutes then serve.


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