Hello everyone! Summer finally arrived in the Upper Midwest, and boy, did it show up with a vengeance! Those living nearby probably don’t want to hear more about just how miserable the weather is, but for those of you in distant lands, the heat index has been flirting with 120 degrees here all week. I’m seriously starting to look forward to a nice winter snow storm…which will probably be only a few months away. Ahhh… Minnesota.
So where have I been, you ask? Well, we’ve had a busy July. As you know, I took the kids to North Dakota to visit family. We had such a great time seeing everyone. Shortly after we got back, we took our first trip to the world-famous Wisconsin Dells. It was so much fun, and so cheesy (Wisconsin pun intended). Waterslides, go-cart racing, food, a tour down the river on some sort of World War II vehicle. Our kids are still talking about the trip. They want to go back right away.
Now that you’ve had the family update, let’s talk food again. Wow! Do I have some exciting things to share with you! Let’s start today with this gorgeous heirloom tomato galette. You know I love fresh tomatoes, but are you aware that I’m that slightly-crazy person who refuses to buy one all winter long? More than any other vegetable (cucumbers are a close second), tomatoes purchased out of season and shipped in simply do not taste the same. Not even close. Thankfully, they’re in-season now, so you can expect to see several more tomato-based dishes in the coming weeks.
This show-stopper of a tart is the perfect way to feature the pure flavor of ripe tomatoes. I’ve been waiting to make this recipe for awhile– not only because it looks incredible– but because it’s the creation of chef/owner Naomi Pomeroy from the fabulous restaurant Beast in Portland, OR. Last October, Radd and I vacationed in the Pacific Northwest and stumbled into Beast– a communal-style locavore paradise. We shared a table and company with six strangers. The food was divine, and it was easily one of the best dining experiences I’ve ever had. When I saw that this tart came from Beast, I knew I had to make it.
So how is it? Better than you can imagine. When I showed Radd, he thought it looked great, but he wasn’t exactly fired-up to try it. After his third piece, he said it was one of the best things he’s eaten in a long, long time. The crust is so delicate and flakey. The manchego cheese adds a creaminess that perfectly compliments the acidity of the tomatoes. Finally, the olive oil and herbs provide subtle complexity– the flavor really goes on and on. It’s delicious warm, but even better at room temperature. If you make only one savory dish from my blog over the next couple of weeks, it should be this one. It’s that good.
The Recipe: Heirloom Tomato Tart
Makes one 12-inch tart
Serves 4 to 6
For the Galette
1 cup all-purpose flour; plus more for work surface
1/2 teaspoon course salt; plus more for tomatoes
1 teaspoon baking powder
1 teaspoon chopped fresh thyme or rosemary for the dough, plus more for on top of the galette
1 stick (8 tablespoons), unsalted butter, chilled and cut into 1/2 – inch pieces
1/2 cup sour cream (full fat), chilled
1 pint tomatoes (a combination of heirloom cherry tomatoes and other tomatoes, cut in half or sliced if large)
1/3 pound manchego cheese, or other semi-hard sheep’s milk cheese
1 egg white, for an egg wash
For the Garnish (Optional)
1 bunch microgreens (arugala microgreens worked well)
Extra-virgin olive oil
To make the dough: Combine the flour, salt, baking powder, and 1 teaspoon of minced herbs in a food processor and pulse a few times to mix. Then add the butter and pulse until the butter is just incorporated into the dry ingredients, making sure not to over-mix. Some of the butter may be the size of a pea, which is fine. This can also be done by hand if you don’t have a food processor. Mix in the sour cream, being careful, once again, not to over-mix. Turn the entire mixture out onto a cutting board and gently push it together into a ball. Wrap it tightly with plastic wrap and refrigerate for 2 hours.
To make the filling: Put the tomatoes in a colander and sprinkle generously with coarse salt. Lay the tomatoes on several sheets of paper towel to drain (dried tomatoes will make a crisp tart).
In the meantime: Heat the oven to 425°F. Lay out a sheet of parchment paper that will fit onto your baking sheet. Dust it with flour, as well as your rolling pin, and roll the dough out to a 12-inch circle about 1/8 – inch thick. Leaving a 3 -inch border, scatter the cheese on the top of the dough, then arrange the tomatoes evenly over the cheese. Sprinkle with a bit more thyme and rosemary. Fold the edges of the dough over the tomatoes, making pleats as you fold and leaving the center of the tart open. Make sure there are no holes in the dough; pinch the dough together if one appears. Whisk the egg white and apply to the tart dough with a pastry brush or paper towel. Transfer the tart with parchment paper still underneath to a baking sheet.
Bake the galette until golden brown, 30 -40 minutes. Let cool on rack.
While the galette cools, lightly dress the microgreens with the olive oil, vinegar and salt. Drizzle the top of the galette with olive oil and sprinkle it with course salt. Slice the galette and serve with microgreens, of desired. Enjoy!
Thanks for visiting Relishing It today! Hope you are all enjoying your summer. See you soon.
Follow me on Twitter