Hey y’all! I am so glad it’s finally the weekend! Even if it was only a 4 day work week for most, those days can still get long when all you can do is dream about the pool, the sun, the beach, flip flops… So if you’ve been following my decent into summer, maybe you’ve noticed all the gorgeous produce I’ve been acquiring. I have to tell you a secret. I’m buying it from this amazing French market, called Le District. It’s basically Disney World for the food inclined. Is food inclined a thing? Who knows? Let’s run with it. Seriously y’all, when you step into the market it’s like being transported. No you won’t really feel like you’re in France, but you definitely aren’t in the United States… not even Manhattan. You’re somewhere in between New York and Paris. Some kind of limbo world of smelly cheese, fancy meats, and beautiful produce.
So in my excitement, I picked up some gorgeous heirloom tomatoes. Now, for all of those people who don’t know what heirloom tomatoes are, let’s have quick lesson. Heirloom tomatoes lack a genetic mutation that gives tomatoes an appealing uniform red color while not sacrificing the fruit’s sweet taste. This makes them various colors and shapes. Basically they are beautiful and delicious, and you shouldn’t question me any further.
I had to buy these tomatoes. I was overtaken by that kid in a candy store mentality. I wanted it all… so as any self-respecting 25 year old would do, I bought them all. I didn’t think twice about what I’d make with them. It’s called winging it. And as I thought for awhile about what to make with the tomatoes after getting home with my prized possessions, I remembered a beautiful tomato galette that had been in a Self Magazine last year. Obviously, I can’t find that recipe any longer, but I thought it might be time to try my hand at a galette. Who doesn’t love a fancy pizza? The answer is no one! And further more, who doesn’t love to have a great summertime meal? Because y’all this screams summertime. Break out the rose!
Heirloom Tomato, Basil & Goat Cheese Galette
1 cup white flour
1/2 cup buckwheat flour
10 tbsp unsalted butter, cold and cut in small cubes
3 tbsp ice cold water
6 oz goat cheese
5-7 heirloom tomatoes, depending on size
4 basil leaves cut into thin strips
egg yolk, you’ll need a pastry brush to brush the yolk on to the dough
1. In a mixer, combine flour, and 1 tsp salt together. Add cubes of butter until the dough resembles a course meal.
2. Add ice water slowly while the machine is running. Add enough water so that the dough is slightly wet, enough so that it just starts to pull together.
3. Turn dough onto workstation, flatten and form into a disc. Cover with plastic wrap and let sit in your refrigerator for at least an hour.
4. Preheat oven 350° F
5. Roll out dough on wax paper into a circular shape, it doesn’t have to be perfect, about 9 inches (this dough is sticky, make sure to roll it out on the baking sheet or wax paper, it will be hard to pick the dough up and transfer to the sheet).
6. Once the dough is rolled out, spread goat cheese on the dough, leaving half an inch of space between the edges.
7. Slice tomatoes, and layer them on top of the cheese. Fold the edges over so that they cover the first layer of tomatoes. Sprinkle with sea salt and pepper.
8. Brush egg yolk over the dough.
9. Bake for 40-45 minutes until pastry is golden. Sprinkle with basil.
And now you’ve got yourself a summertime treat!
A quick side note about the unfortunate demise of my tomato galette. While shooting this, I seemed to have made a misjudgment and was transferring the tart to a different surface in my home, when my wax paper split, and my lovely rustic galette shattered all over my pink rug. I would have cried, but my momma taught me better than that. So I cleaned it up in a huff. But WAIT – I then realized I had luckily already cut a piece and would be able to get a few bites of my heirloom galette… Let me tell y’all. It was good! And I may always rue the day my wax paper ripped and ended the short but succulent life of my galette. Perhaps the only good thing to come out of this is that I’ll have to make more.