Is there anything like a fresh picked heirloom tomato in summer? We wait all year long for these few weeks of seasonal perfection. The smell, the taste and juiciness... it's just all too good. Sadly it's been a bad year for our homegrown tomato patch; a sentiment I've been hearing from many island friends. Luckily we've been able to get some beauties from the local farms though.
I have a wild berry and fig galette recipe in the works as well. It's just so easy and delicious to throw the best seasonal ingredients into a flaky pie crust and call it done this time of year. Amiright? What seasonal produce are you loving on right now?
xx Kaity
recipe after the jump...
Rustic Heirloom Tomato Tart with Thyme Crust
Description
This rustic tomato galette is super easy to put together and will impress your hungry crowd with its beauty and flavor. I like to let the fresh tomatoes speak for themselves here so they're only dressed with a little extra virgin olive oil, sea salt and black pepper and some fresh basil because they are a match made in heaven.
The flaky pastry is kicked up a notch with fresh thyme leaves and brushed with a turmeric wash to give it that perfect golden hue. This is great for an appetizer or side dish or also as a main with some creamy vegan cheese or labneh dolloped on top.
Ingredients
Thyme Pastry Dough
- 1-½ cups flour - all purpose or whole wheat pastry
- ½ teaspoon sea salt
- 1 tablespoon fresh thyme leaves
- 7 tablespoons vegan friendly shortening (I used Nutiva brand)
- 2 tablespoons extra virgin olive oil
- ice water
Rustic Heirloom Tomato Tart
- thyme pastry dough
- 2-3 cups mixed heirloom tomatoes sliced to ¼" thick
- handful of fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 1 teaspoon of sea salt
- ½ teaspoon fresh ground black pepper
- 2-3 tablespoons non-dairy milk
- ½ teaspoon turmeric powder
Instructions
Prepare Dough:
- Stir together flour salt and thyme leaves with fork in a mixing bowl. Cut shortening and oil into flour mixture using your fingertips or a pastry cutter until it resembles coarse breadcrumbs with some pea sized bits.
- Add ice water 1 tablespoon at a time and stir with a fork after each addition until dough comes together into a ball. The total amount of water needed will change depending on the humidity of that day. (It's been very humid here this summer and I only needed 3 tablespoons of ice water at the time I made this recipe.)
- Form dough into a disc and wrap in plastic wrap or a waxed food wrap. Store dough in refrigerator if not using right away. Dough will keep refrigerated for several days or freeze for longer storage. Bring to room temperature before rolling out.
Prepare Tart:
- Preheat oven to 425˚F.
- Roll out pastry dough on floured parchment paper to a ¼" thick round, flipping and reflouring as needed if dough becomes sticky. Slide dough still on parchment onto a baking sheet.
- In a mixing bowl gently fold tomatoes with olive oil, salt and pepper using a rubber spatula just until they are evenly coated.
- Place several basil leaves onto rolled out dough. Layer tomatoes over basil leaving about a 2" border of dough. Trim rough edges of dough with a knife if you want a cleaner look. Fold and tuck dough over tomatoes.
- Stir turmeric powder into non dairy milk and brush onto dough using a pastry brush. This will give the crust a golden brown color like an egg wash.
- Bake galette at 425˚F for 25-30 minutes until tomatoes are bubbling and crust is golden brown.
- Cool to room temperature before slicing. Enjoy!
Notes
Best eaten the day it's made but leftovers will keep covered and refrigerated for a couple of days. This is great served with a dollop of homemade soy labneh (recipe in the archives).
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Prop Love: Organic eco table linens by Coyuchi, Plate by ANK Ceramics, Rolling Pin by Rob Laliberte.
Kaity Farrell says
test
★★★★★