Cheesy Tomato Onion Galette
Cheesy Tomato Onion Galette is perfect for a light dinner when paired with a salad. Tasty tomatoes and onions are layered between two cheeses on a tender and flaky all-butter crust. It's easy to put together and reheats beautifully. Make it earlier in the day for a no-fuss and amazing dinner.
Servings: 4 servings
Pâte Brisée Crust
- 1 cup (5 ounces) unbleached all-purpose flour
- ¼ teaspoon fine sea salt
- 6 Tablespoons (3 ounces) unsalted butter, chilled and cut into ½-inch cubes
- 3 Tablespoons plus 1 teaspoon (1.67 ounces) ice water
Cheesy Tomato Onion Filling
- 1 large tomato (8 to 9 ounces) or 2 small tomatoes, thinly sliced (See Tip 2)
- 1 medium onion (about 6 ounces) thinly sliced (See Tip 1)
- 1 teaspoon Kosher salt, divided
- ½ cup plus 2 Tablespoons (2.1 ounces) freshly grated Parmesan cheese, divided
- ¾ cup (3 ounces) shredded Monterey Jack cheese, divided (See Tip 2)
- ⅛ teaspoon freshly ground black pepper
- 1 Tablespoon olive oil
- ½ teaspoon freshly minced parsley (See Tip 3)
- ½ teaspoon freshly minced chives (See Tip 3)
Pâte Brisée Dough
Add flour and salt to food processor fitted with steel blade. Pulse process 5 to 6 times to thoroughly combine. Add butter; pulse process 7 to 8 times or until mixture resembles coarse meal. Add water; pulse process 7 to 8 times or until mixture holds together when pressed in hand. (See Tip 4)
Transfer dough to floured surface. Form into 6-inch disk that is around ½-inch thick. Wrap tightly in plastic wrap. Refrigerate for at least 30 minutes. (See Tip 5)
Cheesy Tomato Onion Galette
Preheat oven to 400°F. Position oven rack in bottom third of the oven. If you have one, place a baking stone on the oven rack. Otherwise, place an inverted rimmed baking sheet on oven rack.
On a lightly floured surface, roll dough to a very thin 13 to 14-inch circle. Transfer dough to large pizza pan or baking sheet.
Sprinkle ¼ cup of Parmesan cheese on pastry, leaving a 1 ½-inch border. Sprinkle half of the Monterey Jack cheese on Parmesan cheese.
Scatter onion rings over cheese. Top with tomato slices. Sprinkle pepper on tomato slices.
Sprinkle ¼ cup of Parmesan cheese and remaining Monterey Jack cheese on tomatoes. Drizzle 1 teaspoon of olive oil on cheeses.
Bring uncovered pastry border over the filling pleating as necessary. Brush with olive oil and sprinkle on remaining 2 tablespoons of Parmesan cheese.
Bake in preheated 400°F for 30 to 35 minutes, or until golden brown. (See Tip 6)
Remove from oven; allow to cool for at least 10 minutes. Serve hot or warm.
Yield 4 servings. (See tip 7)
- I used my mandoline to slice the tomato and onion into 3.5 mm slices. You could also use a knife. However, you want both the tomato and onion slices to be very thin and of even thickness.
- Rather than Monterey Jack cheese, you could use Mozzarella cheese or Gruyère cheese.
- I used fresh parsley and chives as a garnish because that's what I had. You could also use fresh thyme and or fresh Rosemary.
- If the dough doesn't hold together, add more water, 1 teaspoon at a time. You don't want the dough to be too wet.
- This dough can be prepared up to 2 days in advance, well wrapped and refrigerated. It can also be frozen for up to 2 months.
- Watch the galette carefully while it's baking. If the top starts to brown too much, cover loosely with aluminum foil.
- This Cheesy Tomato Onion Galette is just as good reheated. Therefore, sometimes, I'll bake it earlier in the day and reheat it later for dinner.
Calories: 448kcal | Carbohydrates: 29g | Protein: 14g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 75mg | Sodium: 1038mg | Potassium: 214mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1175IU | Vitamin C: 8mg | Calcium: 317mg | Iron: 2mg