I am always looking to combine recipes and merge flavors for fusion type cuisines. I love tomatoes this time of year. To me there is nothing better than a fresh summer tart that is light, filling and made with simple ingredients. There is something about simple foods that are so comforting and so familiar that you can’t help but smile when you take a bite. I made this recipe as an homage to my Italian and French roots.
This is perfect straight out of the oven or served at room temperature. A nice glass of Pinot Noir, or some Strawberry Lemonade and you are good to go. Dine Al Fresco under the stars and enjoy the sounds of summer, ahhh!!
Provençal Tomato and Gruyère Cheese Galette
A rustic French Classic, that's easy, and so satisfying!
- * You can make this in a tart pan, I like doing a rustic pie, takes the edge off trying to be perfect. A galette is a French term meaning basically free form, it can be either sweet or savory. You can use shredded domestic swiss or even mozzarella if you prefer, but I love the nutty, buttery taste of the Gruyère, and I mix it with mozzarella to balance the flavors, as Gruyère is authentic to French tarts and galettes.
- Make this with only the freshest tomatoes possible. This is the perfect recipe for a bounty of garden tomatoes. This is really one of those down home dishes where simplicity meets sublime.
Credit: CrazySexySavor.com/Susan Mangieri-Maurath
- 4 large vine ripe, garden, or heirloom tomatoes
- 3/4 cup of Shredded Gruyère cheese
- 1/4 cup of shredded mozzarella
- 1 small Vidalia onion thinly sliced
- 1 egg beaten and mixed with a teeny bit of water
- 1 clove of garlic minced
- 1/2 tsp. of herbs de Provence
- 1 tbsp. of Dijon mustard
- 1 sheet of homemade pie dough or you can use store-bought
- 1/2 tbsp. of thyme,
- 1 tsp. of fresh tarragon
- 1 tbsp. of fresh parsley
- French Grey Salt and cracked black pepper to taste
- In a large frying pan add a tbsp. of EVOO heat over medium heat, add onion and saute for 15 minutes to soften and start to caramelize. Add in garlic mix well. Season with salt and pepper , sprinkle with thyme. Let cool slightly.
- Heat oven to 375 degrees.
- On floured board roll out pie crust to about a nine-inch diameter as for a pie. On a baking sheet add pastry sheet. Begin to fold up sides to form a rustic pie, or till it resembles a galette or rolled up pie.
- Brush pie crust with mustard. Add sautéed onions. Layer cheese on top.
- Season tomatoes with salt and pepper, arrange in a decorative circle on top of Gruyère cheese. Brush outside of crust with beaten egg wash.
- Bake in oven about 40 minutes until tomatoes are softened and nicely browned. Let cool about fifteen minutes, then slice into wedges, sprinkle with more fresh thyme and serve.
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