Easy, Rustic Tomato & Caramelized Onion Galette

Easy Rustic Tomato & Caramelized Onion Galette

This easy & rustic tomato galette is just the kind of thing that is so simple it's sophisticated. It takes minutes to assemble but you'll want to allow time to roast those tomatoes.

We’re finally getting some cool days and that means the tomatoes in our little garden will be slowing down. I snuck a few to make this very easy Rustic Tomato & Cararmelized Onion Galette.

Easy, Rustic Tomato & Caramelized Onion Galette
Easy, Rustic Tomato & Caramelized Onion Galette

Tomato & Caramelized Onion Galette is perfect as a starter or app & can be a light dinner (add a salad) for two or maybe three people. And you gotta love a recipe that’s so stunning, yet so easy.

And the flavor? The tomatoes are drizzled with olive oil & roasted along with garlic and red onion, so you know they’re going to be oh so tasty. Then the thyme & goat cheese along with a good sprinkle of sea salt (yep, even frugal me pulled out the sea salt for this one) spark everything up.

Easy, Rustic Tomato & Caramelized Onion Galette
Easy, Rustic Tomato & Caramelized Onion Galette

Easy & rustic, this tart takes a bit of time to make, but that’s oven time for the roasted tomatoes & the baking. The tomatoes are the star of the show, so feel free to use a home-made or store-bought pie crust.

If you’re looking for a deal on the pie crust, look for it around holidays when it’s most often on sale. Stash it in the freezer and thaw in the fridge overnight before using. The goat cheese can be potentially pricy, but Costco or Aldi are both great places to pick it up on the cheap. If buying from the grocers, look for “hang tag” coupons or check the website for coupons and watch for great sales. Goat cheese has a great shelf life but needs to be used quickly once opened.

Easy, Rustic Tomato & Caramelized Onion Galette
Easy, Rustic Tomato & Caramelized Onion Galette

Tomato & Caramelized Onion Galette

  • Servings: 2-3
  • Difficulty: easy
  • Print

Since the tomatoes, garlic & onions roast in the oven for a considerable time, you may wish to roast more for another use, later. Ready the crust as the tomatoes, garlic & onion are roasting.

To roast tomatoes, onions & garlic:

  • 1 1/2 large red onions or 2 medium-sized, sliced pole to pole
  • 1 tablespoon water
  • 1 tablespoon red wine vinegar
  • 4 to 5 medium to large tomatoes or about 10 plums, cut in half lengthwise, most of the seeds and excess juice removed.
  • 1/2 head garlic, unpeeled, rubbed with olive oil and encased in a small bit of aluminum foil
  • 1/2 teaspoon sea or kosher salt

Preheat oven to 375 degrees F.  Cover a sheet tray with aluminium foil for easy clean up, set aside.

In a small, microwave-save bowl, add onions and water. Cover with wax or plastic wrap, vent with a small slash, and microwave on high for four minutes. Drain.

Place tomatoes on one side of the sheet pan, the onions on the other, and drizzle the onions with the red wine vinegar. Drizzle all with two to three tablespoons olive oil, sprinkle with salt. Add the garlic packet.

Roast in the oven until the cut edges & bottoms of the tomatoes begin to pick up a little light color, 1 1/4 to 1 1/2 hours, removing and turning from time to time and stirring the onions now and then.

Remove the tray from the oven when done and set aside. When cool enough to handle, open the garlic packet, squeeze out the garlic and roughly mash.

Do not turn off oven. When ready to proceed with the galette, increase the oven temperature to 400 degrees F.

For the Galette:

  • 2 to 3 tablespoons dry bread crumbs
  • roasted tomatoes, red onions & garlic
  • 2 tablespoons goat cheese
  • 1 teaspoon thyme, divided
  • 1 egg yolk mixed with 1 tablespoon water
  • 1/2 teaspoon sea or kosher salt, or to taste
  • red wine vinegar

Dust a large sheet of parchment paper lightly with flour. Roll out the pastry crust into a 15 inch circle. This is a rustic galette, so the edges don’t have to be perfect. Piece back together as needed.

Sprinkle the center of the pie rust with bread crumbs, keeping about two inches of the outside edge clear. Layer on the onions in the center of the crust, leaving about two inches around the outside edge. Dot with the garlic, and place the tomatoes on top (if there is still a lot of juice in the tomatoes, lightly drain) cut side up. Scatter the goat cheese on top, sprinkle with 1/2 teaspoon of thyme.

Lift the outside edge of the crust, using the parchment paper to help lift, if needed, and fold over the galette. Lift another section and pleating in two-inch sections, work around the crust in the same manner.

Transfer, parchment and all, to a cookie sheet. Brush the edges with the egg yolk/water mix. Sprinkle the whole galette, including the edge with sea salt.

Bake the galette until the filling is bubbling hot in the center and the pastry is golden brown, 30 to 35 minutes. Let cool at least 10 minutes on the baking sheet.

Lift parchment and galette onto a serving platter. Use a thin spatula to very slightly lift the galette and slide off of the parchment if desired. Sprinkle with remaining thyme. Serve the galette hot, warm or at room temperature. Pass the red wine vinegar to sprinkle on top, if desired.

_________________________________________

I’ll be sharing this recipe at Fiesta Friday 190, hosted by Shinta @ Caramel Tinted Life and Diann @ Of Goats and Greens.

50 thoughts on “Easy Rustic Tomato & Caramelized Onion Galette”

  1. Anything from you, Mollie, is a winner for me!! This looks absolutely fantastic!! I love all the ingredients and the flavor – wow! Thanks for sharing and happy Fiesta Friday!

  2. Our tomatoes were slowing down. There were plenty on the vine, but none with color. We’ve been back near 90 for the last couple weeks, so all of the sudden they are red! This will be a great way to use some!

  3. This could be on he cover of a magazine Mollie! I like your suggestion to add a salad and call it dinner! perfect. Thinking about you through the big move! Hope it goes smoothly and they feel at home right away. And take yourself out to eat– you deserve it after all the hub-bub! hugs friend!

    1. Thanks Rhonda! We had a new Mexican place open up and went there tonight for dinner. I kept thinking on the way that I wish I would have just laid down and put up my feet, but after we got there we all just babbled and chatted and forgot everything for awhile!!

        1. Ah, maybe both are responsible for the great pics!

          As far as staying in. I didn’t start out thinking to earn a living; actually I barely had any idea what a blog was at the time. I just found I loved it and it’s a release for me, fun, not work. I had no expectations – I don’t even think I knew there was a “stats” page for about the first two years, lol! So sometimes I keep doing this because I like it, and I like thinking I’m sharing something useful, sometimes it’s just pure tenacity and other times my stubborness kicks in and keeps me going, and other times, I do it for me. For what I get out of it, and also for the challenge of it all. So I’ve had times I’ve stopped for awhile, discouraged, but I decided I’m not doing that again. I guess what I’m saying is that I keep finding a variety of reasons to keep going, and when I feel down about my blog, that’s when inspiration hits, or someone makes a comment that touches me.

          As far as the stats, it’s fun to look back at a year or longer period of time and see the little chart showing an upward trend – most bloggers make it less than six months, by the way! But those numbers make me think that I’m reaching people and speaking of people, I’ve met many wonderful ones along the way…:) Many bloggers who have helped and shared and supported, as well as readers who stop by and comment. They are really the ones that kept me going, especially when friends ignored it, and family mocked and no one knew what the heck I was doing!

          Remember that movie – If you build it, they will come. Just keep giving yourself personal challenge and remember, you’re not just a user of the internet. You’re a contributer. A creator. 🙂 You have a gorgeous blog!

  4. It’s calling my name Mollie! I love galettes as they are made in a free-form manner. Just curious as to what type of pastry you used here? Is it a puff pastry? Those ingredients sound great and tomatoes are in abundance this time of year. Will definitely be diving into this one.

    1. We’re moving my folks so no time for a full reply! I thought I had my pie crust on here, but in reorganizing my blog, now I can’t find it! I’ll post it, but it’s just a basic pie crust recipe (not my grandmother’s, which is on here) made with butter, but I use a very particular method, which I have detailed also on a slide show thingy on my empanada dough recipe. The crust always comes out like this, flaky and bubbly and delicious, and I swear it’s the method, not the ingredients…

      https://frugalhausfrau.com/2015/02/08/empanada-dough/

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