This dish proves that good food doesn’t need to be complicated. Dinner time at our house often looks chaotic from an outsider’s perspective, so the last thing I need is complicated recipes to add to the chaos. We have an almost 4 year old running in one direction, an almost 1 year old crawling in another; meanwhile my husband and I are merely attempting to love on both of them while catching up over our day and put some quality and delicious food on the table.
With an onset of warmer weather, fresh produce is making its way into our local markets again. I love the idea and option to buy local ingredients, not only to support local, but it always seems to taste so much better.
A Galette is such a simple and beautiful way to highlight fresh produce – be it sweet or savory. I went savory this time to utilize some fresh tomatoes and onions we had on hand. I also had some fresh herbs that I knew would only add to the goodness, including sage and chives. These are definitely two of my favorite herbs, and such an easy way to infuse flavor into a dish without loading it down with sodium. Change up the vegetables per your liking! The joy of cooking is to make it personal.
This Galette bursts with flavor, and despite my husband’s skeptical look while I was assembling all the components, it provided me with a satisfactory look of “Yes, you were so right,” after his first bite.
The recipe yields one 7-8″ galette, enough to serve 4 as either a hearty side dish or a lighter dinner.
For the Galette:
- 1 cup all purpose, unbleached flour (I used King Arthur)
- 1 tsp. pink salt
- 1/2 tsp. ground pepper
- 1 tbsp. minced chives (fresh)
- 2 tsp. minced sage leaves (fresh, not dried)
- 6 tbsp. cold butter, cubed
- Between 1/4-1/2 cup ice cold water
For the Filling:
- 1 vine ripened tomato, sliced into 5 half inch slices
- 1 red onion, sliced thinly
- 4 slices of fresh mozzarella cheese
- 6-8 yellow cherry tomatoes (optional), halved
- 3 tbsp. extra virgin olive oil, plus some for drizzling atop the assembled gallette
- 1/2 tsp. pink salt
- Measure out the water and add a few ice cubes to ensure the water remains cold. Mince the chives and sage and set aside.
- In a medium sized mixing bowl, add the flour, salt, pepper, minced chives and sage. Stir to combine.
- Add the cubed, ice cold butter and combine with a fork or pastry knife until the butter is combined and smaller than pea sized balls.
- Add 1/4 the ice water (sans ice) and mix the dough with your hands until the dough just comes together. If it is too dry, add a tablespoon of water at a time until it comes together, but do not overmix!
- Wrap the ball of dough in a piece of plastic wrap and refrigerate for 30 minutes.
- Meanwhile, preheat oven to 400 and line a baking sheet with parchment paper.
- Slice the onions and tomatoes.
- In a large pan, preheat the 3 tbsp. extra virgin olive oil on the cooktop and caramelize the onions (seasoned with the 1/2 tsp. salt) over medium heat for 10-15 minutes. Remove from heat and set aside.
- Pull the dough out of the fridge (or freezer) and use your hands to pat down into an even round shape. Using a rolling pin, roll out the dough to form a 10″ circle. Gently transfer the dough onto the parchment paper lined baking sheet.
- Place the caramelized onions in the center of the gallette, leaving a 1.5-2″ perimeter of dough. Next, assemble the cheese atop the onions and the tomatoes atop the cheese, much like assembling a pizza.
- Finally, gently fold up the sides of the gallette over the tomatoes, pinching the creases together as you go until the gallette is completed.
- Drizzle very lightly with extra virgin olive oil and bake for 35-40 minutes.
- Remove and enjoy immediately.