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files/Aug-Tomato-Galette-2.webp

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.

Kitchen Items Needed

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Sheetpan
$30 at Amazon

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.

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