Swine & Sea — Summer Tomato Galette with Dijon & Thyme — French Creole Recipe

Summer Tomato Galette with Dijon & Thyme

It started as a way to avoid tossing tomatoes that had one more day in them. What came out of the oven felt more like a celebration than a salvage job. I ate it standing at the counter with me being the only one in the family with a love for tomatoes.  A tart that came together with urgency and just enough intention. No blind baking, no fussy layering — just what needed to be used, handled with care.

Recipe

  • 1

    Pâte Brisée crust

  • 4

    large heirloom tomatoes , cored and sliced in 1/4" slices

  • 2 Tbsp.

    Dijon mustard

  • 1 cup

    Comté cheese , shredded

  • 2 sprigs

    fresh thyme
  • olive oil
  • flaky sea salt
  • freshly ground black pepper
    Step 1

  • Place the tomatoes in a single a layer on paper towels to release some of their juice.

    • Step 2

  • Preheat the oven to 400° F.

    • Step 3

  • Roll out the Pâte Brisée on a lightly floured sheet of parchment paper to a 14" round about ⅛" thick.

    • Step 4

  • Spread the Dijon mustard onto the dough leaving around a 1" border. Sprinkler the Comté cheese on top of the mustard.

    • Step 5

  • Layer the tomatoes. Feel free to layer the tomatoes though make sure to not make a thick layers. Sprinkle the thyme leaves on top.

    • Step 6

  • Bring edges of dough up and over filling, overlapping as needed to create about a 1½" border;

    • Step 7

  • Bake galette on a sheetpan, rotating once, until crust is golden brown and cooked through, rotating halfway through, 55–65 minutes.

    • Step 8

  • Allow the galette to cool. Drizzle with olive oil, flaky sea salt and pepper.