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Perfect Heirloom Tomato and Caramelized Onion Galette with Gruyère

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A rustic yet flavorful galette featuring flaky crust, sweet caramelized onions, vibrant heirloom tomatoes, and melty Gruyère cheese. Perfect for a casual brunch or light dinner.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (160 grams)
  • 8 tablespoons unsalted butter, cold and cubed (113 grams)
  • 1/4 cup cottage cheese, well-drained (60 grams)
  • 2–3 tablespoons ice water (30–45 ml), as needed
  • 1/2 teaspoon salt
  • 3–4 medium heirloom tomatoes (about 1 pound / 450 grams), thinly sliced
  • 2 medium yellow onions, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme leaves (or dried)
  • 1 cup Gruyère cheese, grated (100 grams)
  • 1 clove garlic, minced
  • Black pepper, to taste
  • Flaky sea salt, to taste
  • Optional: balsamic glaze for drizzling
  • Optional: fresh basil or oregano leaves for garnish

Instructions

  1. In a large bowl, whisk together the all-purpose flour and salt. Add the cold, cubed butter and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.
  2. Stir in the well-drained cottage cheese.
  3. Add 2 tablespoons of ice water and mix gently using a fork or your hands. If the dough feels dry and crumbly, add the remaining tablespoon one teaspoon at a time. Do not overwork the dough.
  4. Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
  5. While the dough chills, heat olive oil in a skillet over medium-low heat. Add the sliced onions with a pinch of salt and cook slowly, stirring occasionally, for about 25-30 minutes until golden brown and jammy.
  6. Add the minced garlic and thyme during the last 5 minutes of cooking. Remove from heat and let cool.
  7. Thinly slice the heirloom tomatoes and lay them on paper towels to absorb excess moisture.
  8. Lightly flour your work surface and roll the chilled dough into a roughly 12-inch (30 cm) circle about 1/4 inch (6 mm) thick. Transfer to a parchment-lined baking sheet.
  9. Spread the cooled caramelized onions evenly over the dough, leaving about a 2-inch (5 cm) border.
  10. Sprinkle the grated Gruyère cheese over the onions.
  11. Arrange the tomato slices in overlapping circles on top of the cheese, seasoning each layer with salt and pepper.
  12. Carefully fold the edges of the dough over the filling, pleating as needed to create a rustic border.
  13. Brush the crust with a little olive oil or melted butter for a golden finish.
  14. Bake in a preheated oven at 400°F (200°C) for 30-35 minutes or until the crust is golden and crisp and the tomatoes are roasted but still hold their shape.
  15. Let the galette cool for 10 minutes before slicing.
  16. Drizzle with balsamic glaze and scatter fresh herbs if using.

Notes

Slow-caramelize onions over low heat to avoid burning and develop rich sweetness. Pat tomato slices dry to prevent soggy crust. Chill dough to rest gluten and firm butter for flakier crust. Rustic pleats add charm; brush crust with olive oil or melted butter for golden color. Leftovers reheat best in oven to maintain crispness.

Nutrition

Keywords: heirloom tomato galette, caramelized onion galette, Gruyère galette, savory galette, rustic pie, easy galette recipe, flaky crust, seasonal tomatoes

Find it online: https://platebelle.com/perfect-heirloom-tomato-and-caramelized-onion-galette-recipe-easy-homemade-gruy-e-re-galette/