Description
This Heirloom Tomato Galette with Mascarpone and Herbs is a rustic, savory tart featuring a flaky herb-infused crust, creamy mascarpone filling, and vibrant, fresh heirloom tomatoes. Perfectly balanced with garlic, lemon zest, and fresh herbs, this galette makes a beautiful appetizer or light meal ideal for showcasing summer tomatoes.
Ingredients
Herb Galette Crust
- 1 ½ cup all-purpose flour (spooned and leveled, 192g), plus more for sprinkling
- 1 tbsp dried Italian herb blend
- ½ cup salted butter
- 5 tbsp ice cold water
Mascarpone Filling
- 6 oz mascarpone (room temperature, or substitute cream cheese)
- 2 cloves fresh garlic (minced)
- 1 tsp lemon zest
- ¼ tsp salt
- ¼ tsp pepper
- 1 egg (beaten)
Toppings and Finishing
- 1-2 lbs ripe heirloom tomatoes (sliced, assorted sizes)
- 3 tsp fresh herbs (chopped; e.g., basil, thyme, chives, Italian oregano, sage)
- 1 egg (beaten with 1 tbsp water, for egg wash)
- Sea salt and freshly cracked pepper (to taste)
Instructions
- Prepare Herb Galette Crust: Combine the all-purpose flour and dried Italian herbs together in a large mixing bowl, food processor, or stand mixer bowl to evenly distribute the herbs through the flour.
- Incorporate Butter: Cut the cold salted butter into the flour mixture until it resembles coarse crumbs. This ensures a flaky texture in the crust.
- Add Water: Gradually add the ice cold water, mixing gently just until the dough begins to come together without overworking it to keep it tender.
- Chill Dough: Shape the dough into a 6-inch disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or up to 2 days to allow the butter to chill and flavors to develop.
- Prepare Mascarpone Filling: In a bowl, mix the softened mascarpone cheese with minced garlic, lemon zest, salt, pepper, and a beaten egg until smooth and creamy.
- Roll Out Dough: On floured parchment paper, roll the chilled dough into a 13-inch circle, slightly thinning the outer edges to enable folding over the filling.
- Assemble Galette: Spread the mascarpone filling evenly over the dough, leaving a 1 to 2-inch border clear at the edges for folding.
- Add Tomatoes: Arrange the sliced heirloom tomatoes over the mascarpone filling, filling any gaps to ensure even coverage.
- Fold and Seal: Fold and pleat the dough edges over the tomato topping, leaving the center exposed to showcase the filling and tomatoes.
- Season and Add Herbs: Sprinkle chopped fresh herbs, sea salt, and freshly cracked pepper over the tomatoes for fresh flavor.
- Apply Egg Wash: Brush the exposed dough edges with the beaten egg mixed with water to give the crust a beautiful golden color when baked.
- Chill Before Baking: Place the galette with the parchment paper on a large baking sheet and chill in the freezer for 10 minutes while preheating the oven to 400°F (200°C).
- Bake Galette: Bake the galette at 400°F for about 40 minutes, or until the crust is golden brown and the edges sound hollow when tapped.
- Serve: Allow the galette to cool slightly before slicing and serving warm to enjoy the creamy mascarpone and fresh tomato flavors.
Notes
- For a dairy-free option, substitute mascarpone with a vegan cream cheese alternative.
- If heirloom tomatoes are not available, ripe vine tomatoes or cherry tomatoes cut in halves can be used.
- Ensure the butter and water used for the dough are cold to create a flaky crust.
- Chilling the galette before baking helps prevent the crust from becoming soggy.
- The galette is best served warm but can also be enjoyed at room temperature.
- Leftovers can be refrigerated and gently reheated before serving.
