Mini Heirloom Tomato Galette

Good news, my cousin Felicia just gave birth to her baby girl, Kaia yesterday afternoon and I’m overjoyed. She had an easy delivery and both mama and baby are healthy, which was all I could’ve prayed for, but Kaia is one chunky little monkey!!! I can’t get over her soft baby skin and chubby little cheeks! I totally have baby fever… Also, my cousin Ariel gave birth to her baby boy, Benjamin exactly a month ago. So, HAPPY ONE MONTH BENJI!  I love watching them grow and can’t wait to see all the little and big milestones. I feel so grateful and happy right now. Something about holding a newborn baby in your arms that gives you some perspective.

Well, in case you missed it, An and I are getting a dog!!!!!! Yup, no babies over here yet. But we are probably more excited than we should be. An is loosing sleep over it, and me?… I’ve been shopping for the puppers like there’s no tomorrow haha. An’s family dog crossed the rainbow bridge last year and ever since, he’s been wanting another companion. We both work from home as well and would be over the moon to have a little floof as a coworker. We finally settled down on a Sammoyed & found a breeder a couple weeks back. We’ve signed our contract and our puppy comes home in 1 short month!!!! Now all you haters saying don’t shop, adopt…hear me out. My baby Lulu was my first dog and she’s still with us. We adopted her from the humane society when she was a baby, so I know what goes into adopting a pet, and we still went with getting a full-bread one. I honestly can’t wait to show you all what they look like. They’re only ~2 weeks old right now, but in another week or so, we’ll be visiting them again to pick him or her out. I’ll make sure to take extra pictures!

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Okay, enough of my rambling. Let’s get to this galette, shall we?

Savory galettes have been on my to-make list for a LONG LONG time. I made a sweet one a while back with blood oranges & salted caramel, and girl, it was bomb. BOMB.COM alright. But then I saw all these savory galettes being made and I was like “WOAH, I need me some of that!”, so finally I decided to take it on. And first off, you need to know that I suck at making pies. I’m so darn afraid of “soggy bottoms”, burnt crusts, or non-flakey crusts that I stay away from making them. I tend to make hand pies, and well, galettes. It’s just so much more simple and it tastes just as good, if not better! What’re soggy bottoms??? Get out of here!

Anyways, today we are highlighting these gorgeously colored mini heirloom tomatoes. I’m doing a collab with a bunch of other instagramers to showcase the beauty of seasonal tomatoes. In the beginning I wanted to do pasta. Good homemade pasta with fresh, juicy, roasted tomatoes, but I felt like the pasta took away from the tomatoes & I really wanted to make them the center piece. So here we have this oh so yummy galette that pops with color & tastes divine with those little tomatoes. I’m probably making another 2, 4, or 6 this week cause thinking about it makes my mouth water…MMMMM! But maybe I’ll do another savory galette fo you guys. And don’t forget, if you make this or any other recipe please tag me at #thebutterwhisk! Also, you can share your tomato goodies with #wesaytomatoes so we can all join in on the fun! Enjoy my loves!!!

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MINI HEIRLOOM TOMATO GALETTE RECIPE

INGREDIENTS

for the dough

  •  3 cups AP flour
  • 1 1/2 tsp. Kosher salt
  • 1 tsp. granulated suagr
  • 1 1/2 sticks of unsalted butter (super cold & cubbed)
  • 3/4 cup ICE COLD water

for the tomato sauce 

  • 1 (6oz.) can of tomato paste
  • 1/2 (14.5oz.) can of diced tomatoes (I used Hunts basil, garlic & oregano)
  • 2 cloves of garlic
  • 1 tsp. granulated sugar
  • 1/2 tsp. rosemary & thyme
  • 1 tsp. oregano & parsley
  • Salt & pepper to taste

for the egg wash 

  • 1 egg
  • 1 tbsp. heavy cream

for assembly 

  • 1 lb of mini heirloom tomatoes (halved)
  • 1 cup freshly shredded parmesan cheese + more for the end
  • 1/4 cup blue cheese crumbles
  • Flakey sea salt & fresh cracked pepper
  • ~10 leaves of fresh basil

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DIRECTIONS

for the dough 

  • Whisk together the flour, salt & sugar in a bowl.
  • Work the butter into the dough with your fingers till it resembles corse sand.
  • Add in the ice cold water and knead it into the flour mixture until a dough begins to form. DO NOT overwork the dough. It should we a shaggy dough that holds together. Work fast, you do not want the butter to melt. At any time you feel that your hands are too hot, place the dough in the fridge for 5-10mins.
  • Wrap the dough and chill it for at least 30mins (I let mine sit in the fridge overnight).

for the tomato sauce

  • In a food processor, blend together all ingredients, then transfer to a small saucepan.
  • Heat the sauce on medium heat and cook it for 10-15mins till most of the moisture is cooked out & the sauce has thickened.
  • Transfer to a bowl to cool.

for the egg wash

  • Beat together the egg & heavy cream, then set aside.

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ASSEMBLY

  • Preheat oven to 375°F.
  • Once the dough is chilled, take it out & divide it into two.
  • Gently create a circle shape for each piece with your hands, making sure not to work the dough to much.
  • Lightly dust your surface & rolling pin with flour and roll out two 9 inch circles.
  • Place each one on a pan lined with parchment paper.
  • Sprinkle a little less than 1/2 cup of parmesan cheese on each, leaving a 1/2 inch border.
  • Spread 1/3 of the tomato sauce on top of the cheese.
  • Layer on the halved mini tomatoes.
  • Sprinkle on the blue cheese crumbles, then salt & pepper.
  • Begin to pleat, folding one part of the border in on itself and continuing all the way around until its nice and even.
  • Brush the egg wash over the dough & sprinkle on the rest of the parmesan cheese.
  • Bake for 55-60 mins. Make sure to check on it and rotate the pans if one side or the top/bottom galette is getting darker quicker.
  • Once out, you can cool it first (or not!) on a wire rack, place on your basil leaves, shave on extra parm, slice & enjoy!

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