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.
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, 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.
Tomato & Caramelized Onion Galette
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.