This post is a lie. Yes this is more of a tart than a galette, but must importantly… it’s not the end of summer. I REFUSE TO SUCCUMB! Even though the leaves on the maples along the trail and starting to show red around their edges, the crickets are the only sound in the late summer morning air, and the tomatoes are fat and fire-truck red, I insist that this season can last forever.
But just in case, I’m gonna cook lots of things with tomatoes and corn.
This recipe is one of the few that I make time and again for a couple reasons. It’s incredibly easy; just saute some onions and toss all the ingredients on a pie crust, or even a pre-made puff pastry. It’s fast; only 30 minutes total with the oven heating up the house. And it’s DELICIOUS. Tomatoes, onions and goat cheese make a fresh and light late-summer combo, and it still tastes good even after a night in the fridge. It’s what I call “pretend fancy.”
The full recipe is below, but the basics are to buy pie or puff pastry and lay it out on a baking pan (or make one, if you’re me), saute onions and throw them on top, followed by goat cheese, thyme and pepper, tomatoes, and voila! Fresh green beans or a salad on the side and even half of the tart isn’t too big a dinner.
Tomato and Chevre Galette
1 pie crust or puff pastry (this is a good recipe, but I’d leave out the sugar for this particular dish)
1 tbsp olive oil
1 large yellow or sweet onion, sliced as thinly as possible
4 oz. goat cheese
1 medium tomato, well ripe
2 tsp. thyme
salt and pepper to taste
1) Warm the olive oil over medium heat in a large saute pan, then add onions. Cook until golden brown and soft, but before carmelized.
2) Preheat over to 450 degrees before rolling out your pie crust and laying in the center of a metal baking sheet. You can also make this in a pie dish, but it won’t be as crispy.
3) Layer the cooked onions leaving about an inch around the edge of the pastry. Slice goat cheese thin and layer across onions. Sprinkle thyme and some salt and pepper on this layer.
4) Add layer of tomatoes, sliced in rounds, overlapping a bit. Add more spices if so desired, but lightly. Turn the crust (whether on a sheet or in a pie plate) over the inside layer and crimp slightly.
5) Bake for 18 to 20 minutes, or until golden brown. Remove and let cool for a few minutes before nomming.