Tomato season calls for a beautiful galette.
Featuring a flaky, golden crust, I'm layering with robust olive tapenade adding a savory depth that perfectly complements the sweet, juicy heirloom tomatoes. This rustic yet elegant dish captures the essence of the season, making it perfect for al fresco dining or a simple, yet colourful, centrepiece for your summer table.
Yield 8 Servings
Mis en Place
Pastry
1 ¼ C. All Purpose Flour
2 Tsp Sugar
1 Tsp Salt
8 Tbsp Unsalted Cold Butter, cubed
3-5 Tbsp Ice Water
Olive Tapenade
1 C. Olives, Nicoise or Kalamata
1 Tsp. Herbs de Provence
2 Tsp. Capers
3 Anchovies, in oil
1 Clove of Garlic, finely grated
2 Tbsp. Lemon Juice
6-8 Tbsp. Olive Oil
Sea Salt
Filling
2 Heirloom Tomatoes
Mini Cherry Tomatoes, also heirloom or sungolds
Egg Wash, 1 beaten egg
Freshly Ground Black Pepper
Fresh Thyme and Basil
Method
Step 1
Make Pastry Dough
Combine flour, sugar and salt in a mixing bowl.
Add cold cubed butter. Using a pastry blender create small pea size crumbles.
Add 4-5 Tbsp of ice water until the dough comes together when you slightly knead it. Wrap in plastic wrap and refrigerate for 30 min or until chilled.
Step 2
Make Olive Tapenade
Pit olives, and combine with capers and herbs de Provence.
Set Aside.
Combine finely grated garlic with lemon juice and salt. This will help remove the strong garlic taste.
In a small saucepan, drizzle a little olive oil and smash anchovies over low heat until they melt.
Add garlic mixture.
In a food processor, combine all components until finely puree'd using the additional olive to emulsify the tapenade.
Step 3
Prepare Tomatoes
Slice tomatoes and salt, then to help remove some of the water lay the tomato slices between two cloths.
Let sit for 20-30 minutes to drain as much moisture as possible.
Step 4
Assembly
Preheat oven to 375 degrees Fahrenheit
Roll pastry dough onto a floured surface to 12” in diameter.
Spread as much or little of the tapenade you fancy in the centre of the pastry, I I had roughly 1/4 cup leftover.
Lay tomato slices over the tapenade, along with the halved cherry tomatoes.
Fold up the pastry in a pleated formation all around, sealing as best as possible.
Using the egg wash, brush the pastry which will create a beautiful glazed crunchy surface.
Add freshly ground pepper all over top.
Bake for 40 minutes or until golden and crisp.
Top with fresh herbs, such as summer thyme and basil.
Serve warm or at room temperature.
Variations:
Substitute olive tapenade for a dijon mustard or even an herbed goat cheese.
Another beautiful idea is to layer the tomato with zucchini slices.
Lastly, lovely served with a soft goat cheese like chèvre.
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