Beautiful, juicy produce is abundant right now. It can be overwhelming to see so much of it in a
store and not buy everything at once. One of my biggest pet peeves is wasting food so I limit
myself to three items for the week and search for recipe ideas. Some very gorgeous heirloom
tomatoes caught my eye this week and being that I love galettes, it was the perfect time to get
my “savory” on.
I’ve tried many recipes over the years and pulled the flavors I love to make this one. I like flour
in sweet pies and tarts but when it’s savory, I like more of a cornmeal crust. It adds so much
flavor and is a nice backdrop for the many fresh flavors and spices that will be added in the
A few choices I made during the process….
I used butter instead of olive oil to sauté the sliced onions, then added the fresh thyme during the last minute of cooking. I did not chop the thyme but used my Herb Stripper to remove the leaves and drop them in. Using butter will make more brown bits to scrape from the bottom of the pan which adds flavor.
This galette is really about the amazing tomatoes so the cheese, for me, is just added flavor to pull the recipe together. You can add as much, or as little, cheese as you like.
Don’t skip the drizzle of olive oil over the tomatoes. It helps in the cooking process.
Definitely add the drizzle of honey as it really adds flavor.
I baked the galette on an All-Clad Pizza Stone. I highly recommend it but it’s not a necessity.
Baked Galette Fresh Out of the Oven
This is a very easy recipe to make and you can even make the crust ahead of time and keep it in the freezer to skip that process during a busy work week. Try different cheeses, different toppings…this crust compliments any vegetable. You can also remove the Gruyère Cheese from the crust recipe completely.
It’s a beautiful galette with lots of flavors and a savory crust. Have fun with it and ask any questions you might have in the comment section below.
* I am not an affiliate of Amazon.
Ingredients you'll need...
1 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon salt
1 teaspoon black pepper
1/2 cup Gruyère cheese, grated
12 tablespoons unsalted butter, cold, cut into cubes
1/4 cup ice water
1 egg, beaten
1-2 tablespoons unsalted butter (or olive oil)
1 onion, thinly sliced
salt & pepper
5-7 sprigs fresh thyme
4-6 ounces blue cheese, crumbled
4 ounces sharp cheddar cheese, grated
1/4 cup Gruyere cheese, grated
1/4 cup fresh basil leaves
2-3 small to medium heirloom tomatoes, sliced
5 cherry or grape tomatoes, halved
olive oil for drizzle
honey for drizEA.