The sun is shining! And the farmers markets are gleaming with fresh fruits & vegetables that are calling my name! The past few months have taught me to be grateful for every small blessing, even as small as buying freshly grown tomatoes from our locals. And in honor of those blessings, I have made a simple Heirloom Tomato Olive Oil Galette that will WOW your tastebuds!
Lately, my brother has been obsessed with the ‘Everything but the Bagel’ seasoning. Don’t get me wrong, I LOVE a good everything bagel egg & cheese sandwich (YUM!) but I haven’t seemed to find joy using it elsewhere… UNTIL this galette…
It is completely optional to use that seasoning (which can be found at most grocery stores); however, it adds phenomenal flavor to the savory galette.
Other seasoning options (for the crust) include:
- ground cumin with sea salt
- flaky sea salt
- drizzle of truffle olive oil
- crushed garlic and olive oil
- dried Italian herbs
What to serve with tomato galettes?
These galettes are a really simple and easy lunch idea. For lunch, I recommend pairing them with a spring mix salad (tossed in a light vinaigrette dressing) with avocado (for added healthy fats) and a little shredded chicken (for added protein).
They also make a deliciously light dinner for the Summer’s heat. For dinner, I recommend pairing pretty similarly to lunchtime. Maybe add an egg onto the galettes then bake at 400F for 10-15 minutes. Or slice each galette into 4-5 pieces, then serve as an appetizer!
Now, it is time to grab our summertime aprons and begin baking deliciousness!
Heirloom Tomato Olive Oil Galette
- 2 tbsp. Olive Oil
- 4-5 tbsp. Water
- 1 cup All-Purpose Flour, you can substitute 1/3 cup with whole wheat flour for added flavor
- 1/8 tsp. Each: Sea Salt, Black Pepper, & Cardamom
- 2 large Heirloom Tomatoes, or vine-ripen tomatoes
- 1 Spring Onions, minced
- 1/2 tsp. Ground Cumin
- 1/2 tsp. Olive Oil
- 1 tbsp. Dijon Mustard
- 1/2 tsp. Each: Sea Salt & Black Pepper
- 1 Egg, or 1 tbsp. Olive Oil
- 1 tbsp. 'Everything But The Bagel' Seasoning
- In a small bowl, mix the flour, sea salt, black pepper, and cardamom to combine.
- Drizzle in the olive oil, then pinch it in the flour mixture with your fingers until crumb-like texture.
- Add in 3 tbsp. water, then knead the dough on a clean surface. If needed, add more water until the dough is smooth and pliable.
- Wrap tightly in saran wrap, then place in the fridge for 20 minutes.
Making the Tomato Filling:
- In a small bowl, whisk together the ground cumin, olive oil, sea salt, dijon mustard, and black pepper. Set aside.
Assembling the Galette:
- Preheat oven to 400F.
- Evenly divide the dough into 3-4 pieces. Use your hands to round out each piece into a ball, then roll out to be 1/8" thick (circular-shaped).
- Slice the tomatoes according to your liking, then dip each tomato slice in the dijon mustard mixture so both sides are evenly coated. Place a few slices onto the center area of each rolled-out dough leaving 1" border on the edge. Evenly toss on the spring onions over the tomatoes for each galette.
- Fold the rim of the dough up then over the edge of the tomatoes. Overlap the dough as you make your way around so that the dough is pleating. Gently press down on the dough to ensure it stays.
- Brush the galette crust with an egg wash (one whisked egg) or olive oil, then (optional) garnish with 'everything but the bagel' seasoning.
- Bake for 12-15 minutes, until the crust is golden brown. Allow it to cool for at least 10 minutes. Enjoy warm 🙂
I truly hope you all enjoy this delicious Farmers Market-inspired galette! ’till next time… xxL
‘And God said, “Behold, I have given you every plant yielding seed that is on the face of all the earth, and every tree with seed in its fruit. You shall have them for food.”‘
Genesis 1:29 (ESV)