Heirloom Tomato and Zucchini Galette with Honey + Thyme
Ingredients
Cornmeal Crust
-
1
cup
all purpose flour
-
½
cup
cornmeal
-
½
teaspoon
salt
-
1
teaspoon
black pepper
-
10
tablespoons
cold unsalted butter, cut into ½ inch cubes
-
1
large
egg, beaten
Toppings
-
2
tablespoons
butter
-
1
large
sweet onion, thinly sliced
-
to taste
kosher salt
-
to taste
black pepper
-
6
sprigs
fresh thyme, chopped
-
8
ounces
blue cheese, crumbled
-
4
ounces
sharp cheddar cheese, shredded
-
¼
cup
fresh basil
-
1
small
zucchini, thinly sliced
-
1-2
small to medium
heirloom tomatoes, sliced
-
1½
cups
cherry tomatoes, halved
-
to drizzle
tablespoons
olive oil
-
to taste
honey and/or honeycomb for serving
-
to taste
toasted walnuts for topping
Instructions
- Combine flour, cornmeal, salt, and pepper in a food processor and pulse to mix.
- Add diced butter and pulse until the mixture resembles small rice-sized pieces.
- Add ice water gradually until the dough comes together, then form it into a disk and refrigerate for at least 30 minutes.
- In a skillet, melt butter over medium-high heat and add onions with salt and pepper, cooking until golden brown.
- Stir in thyme and season lightly with salt and pepper, then remove from heat.
- Roll out the chilled dough on a floured surface to about 1/8-inch thickness and transfer to a baking sheet.
- Layer blue cheese, cheddar, caramelized onions, basil, zucchini, tomato slices, and half of the cherry tomatoes on the dough.
- Drizzle with olive oil and honey, fold the edges of the dough over the filling, and brush with beaten egg.
- Chill the galette for 15 minutes before baking.
- Preheat the oven to 375°F and bake for 45-55 minutes until the crust is golden and tomatoes are lightly charred.
- Allow to cool for 5 minutes, then slice and serve topped with fresh cherry tomatoes and a drizzle of honey.
Nutrition Facts (estimated)
Servings
6
Calories
678
Total fat
40g
Total carbohydrates
60g
Total protein
15g
Sodium
500mg
Cholesterol
100mg
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