The late August arrival of vine ripened tiny tomato clusters that are absolutely delicious eaten out of hand, tossed fresh into salads and pastas, or used to make salsa, this Aztec fruit creates an explosion of texture and taste. These splendid, candy-like tomato poppers are one of nature's most versatile and beloved ingredients. Blistered with a fragrant blend of fresh herbs, garlic, salt, pepper, and a little olive oil, tiny tomatoes deliver an even more indulgent, caramelized, sweet tomato taste. With a salad of mesclun greens simply dressed with a lemon, olive oil, and mustard vinaigrette and a glass of Sancerre, this tomato sensation rules as the perfect summer weeknight supper. Gorgeous enough, however, to be served at a baby shower, anniversary or garden gathering. Make two-they disappear quickly.
Ingredients for the Pastry2 cups all purpose flour 1/2 cup whole wheat flour 3/4 teaspoon kosher salt 1 cup unsalted butter (2 sticks), chilled and cut into 1/4 1/2 cup fat Greek yogurt 1 tablespoon white wine vinegar 1/3 cup ice water 1/2 cup Parmesan cheese, grated 1 egg yolk, beaten
For the Filling6 cups tiny tomatoes 1/3 cup chopped herbs (thyme, basil, oregano, parsley, sage) 3 cloves garlic, 2 minced, leave 1 whole 1 1/2 tablespoon olive oil 1 teaspoon sea salt 3/4 teaspoon freshly ground black pepper 4 ounce log mild goat cheese 1/2 cup Parmesan, grated Sprigs of herbs for garnish on top
Directions to make the pastry
- Place the flours and the salt in a bowl of a food processor and whir for 2 seconds to combine.
- Add the butter to the food processor and pulse just until the butter is broken up and resembles small peas.
- Whisk the Greek yogurt, vinegar, and water together in a small bowl. Add the mixture to the food processor.
- Pulse a few times until the dough begins to come together, but does not form a ball. Do not over process.
- Dump the bowl onto a piece of plastic wrap, sprinkle with the Parmesan, and gently push the dough together into a ball, kneading only as necessary to get the bits to come together.
- Gently press the ball until it is compressed in half and resembles a circle--this will help with rolling out the dough.
- Wrap in plastic wrap and chill in the refrigerator for at least 2 hours.
To Prepare the Filling
- Preheat the oven to 450 degrees F. and place one of the oven racks on the highest level.
- Place the tomatoes on a half sheet aluminum baking tray. Sprinkle the tomatoes with the olive oil, sea salt, and pepper.
- Roast, shaking pan once or twice, until the tomatoes blister, 12 to 20 minutes (depending on their size). Set the tomatoes aside to cool.
To Assemble the Galette
- Preheat the oven to 400 degrees F.
- Remove the pastry from the refrigerator 10 minutes before rolling out and place on a lightly floured dusted piece of parchment paper cut to fit a 13" aluminum rimless pizza tray.
- Gently begin rolling out the dough until it is 1 inch beyond the parchment paper. For a neat edge on the dough, trim all around with kitchen shears.
- Crumble the goat cheese into the center of the rolled out pastry, leaving a 3" border. Grate one garlic clove over the goat cheese, sprinkle with the grated Parmesan, and half of the herbs. Refrigerate for 15 minutes.
- Add the minced garlic and half of the herbs to the tomatoes and evenly distribute the mixture over the goat cheese by 1". Leave 1 1/2" inches of the galette dough border exposed.
- Fold the 1 1/2" inch border up along the edge of the tomatoes, pleating the edges to make the dough look freeform and rustic (unequal size pleats) but the dough edges standing up rather than folded over. For a truly rustic look, push one of the pleats away from the tomatoes.
- Brush the galette dough with the egg yolk and bake in the oven for 45 minutes, or until the crust is a rich golden brown.
- Remove the galette from the oven and let cool slightly. Slide the tart onto a SERVING PLATTER and finish with sprigs of garden herbs or a few fresh thyme, oregano or basil leaves.
- Slice into pie style wedges and serve warm or at room temperature.