The divine tomato and blue cheese galette with honey and thyme, something magical.
When I made this galette, I used a ready-to-fill empanada dough from the grocery store. Since then, I’ve become very comfortable making my own galette dough, which is also my homemade pie dough but with less sugar for savory galettes. I suggest trying out homemade versus store-bought pie dough, because to me both the taste and the texture are unmatched.
Enjoy!
Tomato and Blue Cheese Galette
Ingredients
- pie dough, homemade or packaged
- 1 red onion thinly sliced
- olive oil
- 1-2 Tablespoons unsalted butter
- 2-3 thyme sprigs extra for garnishing
- salt and pepper mix to taste (see notes)
- varied tomatoes heirloom, plum, cherry, in different colors, whichever available or preferred
- honey to taste
- mild blue cheese such as Gorgonzola, crumbled (see notes)
- 6-7 portobello mushrooms on the large side, sliced
Instructions
- In a skillet over medium-high heat, sauté onions in drizzle of olive oil stirring continuously for a couple of minutes. Add mushrooms with a pat of butter, reduce heat to medium and continue to sauté together with onions for a few more minutes until mushrooms are browned. Remove from heat and stir in thyme. Season lightly with salt and pepper mix.*
- Roll out dough to approximately .3cm (1/8in) thick (homemade better, store bought great too). Using a plate or pie mold, cut out dough in a circle. You don’t really have to but it makes for easier and prettier folding. Transfer to baking sheet lined with parchment paper.
- Crumble blue cheese over center of dough leaving a 5cm/2in border around edge for folding.
- Layer blue cheese with caramelized onions and mushrooms, followed by tomato slices, top with a drizzle of olive oil and a sprinkle of salt and pepper.
- Fold edge of dough in creases over tomatoes. Brush dough edge with egg wash mixed with a dash of salt and pepper.
- Preheat oven to 176C/350F.
- Bake galette for 30 minutes or so until edge of dough is golden. Sometimes it likes to take its time. If needed broil lightly to finish, watching for not over-browning.
- Allow to cool for 5 minutes or so. Garnish with additional thyme and serve with a drizzle of honey, optional individually.
Notes
I used whole peppercorn 4-pepper mix for this recipe (black, white, green and red).
I prefer a mild blue cheese on the creamier side, so I typically opt for Gorgonzola, but you may use whichever blue cheese variety you prefer.
Homemade Pie Dough
