If you haven’t heard of a Galette, it’s just a fancy word for a rustic, free form tart or pie. So while it sounds fancy, it’s actually easier than having to make a pretty edge with a pie crust.
One bite of this Tomato Galette, that I developed for Country Crock® Plant Butter, and you’ll taste all the flavor of summer, right in your mouth. This Galette recipe takes full advantage of these beautiful tomatoes that are beyond plentiful right now. And if you happen to be from Jersey, like I am, you know how good our Jersey tomato bounty is. While my favorite way to eat a Jersey tomato is slathered with mayo and sandwiched between Farmers’ Market bread, or with warm fresh mozz and a drizzle of olive oil, sometimes you just want to do a little more.
This Galette elevates the tomato, without requiring too much effort. Sweet onions, caramelized to perfection, add another dimension of flavor to the ripe summer tomatoes that are layered on top of a free form pastry crust. Thyme, fresh from the garden, enhances the flavors of both the onion and tomato.
One thing I really love about this dish is the versatility. A layer of vegan or traditional cheese makes it hearty enough for a light dinner, but it’s also great to serve as an appetizer, side dish or for brunch.
- 1 1/2 cups all purpose flour
- 1/2 cup Country Crock Plant Butter with Olive Oil Sticks
- 5 to 6 tablespoons water
- 3 large tomatoes , thinly sliced
- 3/4 teaspoon salt , divided
- 3 tablespoons Country Crock Plant Butter with Olive Oil Stick
- 1 large sweet onion , thinly sliced
- 2 tablespoons chopped fresh thyme , divided
- 1/2 cup vegan goat cheese or your favorite vegan cheese
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In medium bowl with pastry blender or two knives cut Country Crock Plant Butter into flour until coarse crumbs form. Add ice water, 1 tablespoon at a time, until dough forms. Knead dough with floured hands and shape into disc. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
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Place sliced tomatoes on paper towel and sprinkle lightly with about 1/4 teaspoon salt.
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Melt Plant Butter in large skillet over medium heat. Add onion and remaining 1/2 teaspoon salt and cook 15 minutes, stirring occasionally until very tender and golden. Stir in 1 tablespoon thyme.
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Preheat oven to 425°. Unwrap dough and roll on lightly floured surface from center to edges to form 13-inch circle. Arrange dough on parchment lined baking sheet.
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Sprinkle vegan cheese over pie crust, leaving a 2-inch border around edges. Top with onion mixture. Pat tomatoes with paper towel to remove excess liquid. Arrange tomatoes over onions, overlapping if necessary, then season with additional salt and pepper if desired. Sprinkle with remaining thyme.
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Fold edges of crust over tomatoes overlapping when necessary. Brush edges with remaining 1 tablespoon Plant Butter, melted. Bake 20 minutes or until crust is golden.
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Cool 10 minutes on wire rack. Remove and let cool completely.
To easily transfer Galette to serving dish, lift edges of parchment with Galette on top. Transfer to serving dish then slide parchment out from under Galette.
photography by Paul Gelsobello Studio
prop styling by Deb Ruggieri
developed for Country Crock Spread®
