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Tomato and Asiago Galette

Tomato and Asiago Galette
Yields 2
Serve this freeform tart warm or at room temperature—a layer of cheese protects the crust from getting soggy. Crust recipe adapted from Ina Garten.
  1. 1½ sticks unsalted butter
  2. 3 cups all-purpose flour
  3. 1 teaspoon sea salt
  4. ⅓ cup cold vegetable shortening
  5. ¾ cup ice water
  6. 8 ounces asiago cheese, grated
  7. ½ sweet onion, sliced
  8. 1 tablespoon dried thyme
  9. 6 medium tomatoes (about 2 pounds), sliced
  10. 1 teaspoon sea salt
  11. Freshly ground black pepper, to taste
  12. 1 egg, beaten
  13. 2 tablespoons chopped chives
  14. Flaky salt, to garnish
  1. ►Dice butter, transfer to bowl, and refrigerate. Add flour and salt to the bowl of a food processor and pulse a few times to mix. Add butter and shortening. Pulse 8 to 12 times, until butter is in pea-size chunks. With machine running, pour in ice water and pulse until dough begins ball. Dump out on a floured surface and form into a ball. Wrap in plastic wrap and refrigerate at least 30 minutes.
  2. ►Heat oven to 400°F. Remove dough from refrigerator and cut in half. Roll each half into a 12-inch circle. Line 2 baking sheets with parchment paper. Transfer each dough circle to a prepared baking sheet.
  3. ►Sprinkle cheese evenly over each dough circle, leaving a 2-inch border. Top with onion slices, thyme, tomato slices, salt, and pepper. Fold edges of dough over filling, covering at least 2 inches of filling, pleating as you go. Brush dough with beaten egg.
  4. ►Bake galette 40 to 45 minutes, or until crust is brown and tomatoes are soft. Remove from oven, top with chives and flaky salt, and cool on baking sheet for 5 minutes. Transfer to a wire rack and cool at least 10 minutes before serving.
culture: the word on cheese https://culturecheesemag.com/
Photographed by Joe St. Pierre.

Styled by Chantal Lambeth. 

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

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