Heirloom Tomato Galette with Honey + Thyme

Heirloom Tomato Galette with Honey + Thyme could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 4 and costs $4.03 per serving. This main course has 1213 calories, 33g of protein, and 96g of fat per serving. 730 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. This recipe from Half Baked Harvest requires sharp cheddar cheese, zucchini, heirloom tomatoes, and unsalted butter. With a spoonacular score of 88%, this dish is awesome. Similar recipes include Heirloom Tomato Galette, Heirloom Tomato Pesto Galette, and Heirloom Tomato and Eggplant Galette.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 45 minutes

 

Ingredients:

1 cup all purpose flour

1 teaspoon black pepper

8 ounces blue cheese, crumbled

2 tablespoons butter

1 1/2 cups cherry tomatoes, halved

1/2 cup cornmeal

1 egg, beaten

1/4 cup fresh basil

1-2 small to medium heirloom tomatoes, sliced

honey and or honeycromb, for serving

kosher salt + pepper

olive oil, for drizzling

1/2 teaspoon salt

4 ounces sharp cheddar cheese, shredded

1 sweet onion, thinly sliced

6 fresh thyme sprigs, chopped

10 tablespoons (1 stick + 2 Tbs) cold unsalted butter, cut into 1/2 inch cubes

toasted walnuts, for topping

1 small zucchini, thinly sliced

Equipment:

food processor

bowl

plastic wrap

frying pan

baking paper

baking sheet

oven

Cooking instruction summary:

InstructionsIn the bowl of a food processor combine the flour, cornmeal, salt and pepper. Pulse once or twice to combine. Add the diced butter and pulse until you end up with small pieces of butter, similar to the size of rice. Add 1/4 cup ice water to the dough and pulse until it comes together. If needed add 1-2 tablespoons more ice water until the dough comes together. Turn the dough onto a floured work surface, knead a couple of times and then form the dough into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.Meanwhile, add the butter to a skillet set over medium-high heat. Add the onions and 1/4 teaspoon each of salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes. Continue to cook, scraping the browned bits off the bottom of the pan frequently until the onions are golden brown, about 20 minutes. Remove from the heat and stir in the thyme. Season lightly with salt and pepper.Now grab your dough from the fridge. Flour your work surface and roll the dough to about 1/8-inch thickness. Transfer to a baking sheet lined with parchment paper.Crumble the blue cheese over the bottom of the dough leaving a 3-inch border around the edges. Sprinkle on the shredded cheddar. Add the caramelized onions in an even layer and then layer on the zucchini, sprinkling it with salt + pepper. Now add the tomato slices and half of the cherry tomatoes, reserving the remaining half for topping. Drizzle the tomatoes with olive oil, sprinkle with salt and pepper. Now drizzle lightly with a little honey. Fold the edge of the dough over the tomatoes. Brush the crust with the beaten egg. Place the galette in the fridge for 15 minutes or until ready to bake.Preheat the oven to 375 degrees F.Bake the galette for 45-55 minutes or until the crust is golden and the tomatoes are very lightly charred. Allow to cool 5 minutes and then slice and serve topped with fresh cherry tomatoes and a drizzle of honey, if desired. The crust will be crumbly so cut small slices for easier serving.

 

Step by step:


1. In the bowl of a food processor combine the flour, cornmeal, salt and pepper. Pulse once or twice to combine.

2. Add the diced butter and pulse until you end up with small pieces of butter, similar to the size of rice.

3. Add 1/4 cup ice water to the dough and pulse until it comes together. If needed add 1-2 tablespoons more ice water until the dough comes together. Turn the dough onto a floured work surface, knead a couple of times and then form the dough into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.Meanwhile, add the butter to a skillet set over medium-high heat.

4. Add the onions and 1/4 teaspoon each of salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes. Continue to cook, scraping the browned bits off the bottom of the pan frequently until the onions are golden brown, about 20 minutes.

5. Remove from the heat and stir in the thyme. Season lightly with salt and pepper.Now grab your dough from the fridge. Flour your work surface and roll the dough to about 1/8-inch thickness.

6. Transfer to a baking sheet lined with parchment paper.Crumble the blue cheese over the bottom of the dough leaving a 3-inch border around the edges. Sprinkle on the shredded cheddar.

7. Add the caramelized onions in an even layer and then layer on the zucchini, sprinkling it with salt + pepper. Now add the tomato slices and half of the cherry tomatoes, reserving the remaining half for topping.

8. Drizzle the tomatoes with olive oil, sprinkle with salt and pepper. Now drizzle lightly with a little honey. Fold the edge of the dough over the tomatoes.

9. Brush the crust with the beaten egg.

10. Place the galette in the fridge for 15 minutes or until ready to bake.Preheat the oven to 375 degrees F.

11. Bake the galette for 45-55 minutes or until the crust is golden and the tomatoes are very lightly charred. Allow to cool 5 minutes and then slice and serve topped with fresh cherry tomatoes and a drizzle of honey, if desired. The crust will be crumbly so cut small slices for easier serving.


Nutrition Information:

Quickview
1212k Calories
32g Protein
96g Total Fat
61g Carbs
25% Health Score
Limit These
Calories
1212k
61%

Fat
96g
148%

  Saturated Fat
42g
266%

Carbohydrates
61g
20%

  Sugar
14g
16%

Cholesterol
203mg
68%

Sodium
1540mg
67%

Get Enough Of These
Protein
32g
65%

Manganese
1mg
85%

Phosphorus
638mg
64%

Calcium
597mg
60%

Vitamin A
2573IU
51%

Selenium
30µg
43%

Folate
165µg
41%

Vitamin B2
0.68mg
40%

Copper
0.76mg
38%

Vitamin C
29mg
36%

Vitamin B1
0.52mg
35%

Vitamin B6
0.66mg
33%

Zinc
4mg
32%

Magnesium
124mg
31%

Vitamin E
4mg
28%

Fiber
6g
28%

Iron
4mg
26%

Vitamin K
27µg
26%

Potassium
822mg
23%

Vitamin B3
4mg
20%

Vitamin B5
2mg
20%

Vitamin B12
1µg
18%

Vitamin D
1µg
9%

covered percent of daily need
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Food Trivia

Death row inmates in Texas don't get to pick their last meal.

Food Joke

Jack goes to the doctor and says "Doc I'm having trouble getting my penis erect, can you help me?" After a complete examination the doctor tells Jack, "Well the problem is that the muscles around the base of your penis are damaged. There's really nothing I can do for you unless you're willing to try an experimental treatment." Jack asks sadly, "And that would be?" "Well," the Doctor explains, "What we would do is take the muscles from the trunk of a baby elephant and implant them in your penis." Jack thinks about it silently then says, "Well the thought of going through life without ever having sex again is too much, let's go for it." Jack went under the knife, and, after a period of recovery and healing, returned to the Doc for his blessing. Following the examination, the Doc pronounced Jack "healed and ready for action". Eager to use his experimentally enhanced equipment, Jack planned a romantic evening for his girlfriend and took her to one of the nicest restaurants in town, anticipating a happy conclusion to the evening. In the middle of dinner he felt a stirring between his legs that continued to the point of being painful. To release the pressure, Jack placed his napkin on his lap and unzipped his fly. His penis immediately sprung from his pants, flipped the napkin on the floor, went to the top of the table, grabbed a bread roll and then returned to his pants! His girlfriend was stunned at first but then, imagining the possibilities, said with a sly smile and a gleam in her eye, "That was incredible! Can you do it again?" Jack groaned, "Probably, but I don't think I can fit another roll in my ass."

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