On The Menu: Skillet Tomato Galette With Feta, Chives And Basil

It's the final month of summer, and we're celebrating with this simple but nourishing dish that pays tribute to the fresh flavors of the season.
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It's the final month of summer, and we're celebrating with this simple but nourishing dish that pays tribute to the fresh flavors of the season.
Image Credit: Maggie Pate

Image Credit: Maggie Pate

Ripe tomatoes are some of summer's sweetest produce, and we're not about to let the season slip away without savoring their juicy glory a few final times. This galette is the perfect way to relish the red and green rewards of the steamier months: it's both fresh and hearty, a feast for the eyes and the palate, and surprisingly simple to make. 

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INGREDIENTS

  • 1 & 2/3 cups flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2/3 cup unsalted butter
  • 2-4 tablespoons ice water
  • 3 hardy tomatoes — we went with heirloom varieties, including cherokee purple, green zebra and brandywine, but regular tomatoes work, too
  • 1 garlic clove, chopped
  • 12 basil leaves, chopped
  • 1/2 cup of almond slices
  • 4 chive sprigs
  • 1 tablespoon maldon salt
  • 1 teaspoon of pepper
  • 1 cup goat cheese crumble
  • 1 egg
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DIRECTIONS

  1. Chop the butter into pea-sized chunks.
  2. Using a standing mixer, combine the flour, sugar and salt together with the paddle attachment. Slowly add the diced butter until the texture is crumbly.
  3. Add a tablespoon of ice cold water and mix quickly. Add another tablespoon (as needed, up to four tablespoons) until the texture is dough-like. 
  4. Bundle the dough in plastic wrap and refrigerate for 30-45 minutes. Preheat the oven to 400 degrees. 
  5. In a small mixing bowl, combine, almonds, feta cheese, chives, basil and garlic.
  6. Roll out the chilled dough and cut out a circle. Transfer the circle into a skillet, then evenly spread the cheese and nut mixture in the center, leaving about a 1.5-inch margin of extra dough around the edges.
  7. Slice the tomatoes into thin rounds and spread them on top of the cheese and nut combination.
  8. Fold in the edges of the dough to create a rough crust.
  9. Beat the egg in a small bowl, then brush it over the top of the dough. Sprinkle with salt.
  10. Bake for 25-35 minutes, until crust is golden and crisp.
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p.s. Here's another one of our crusty summer favorites, but with a sweet side.