Tomato, Leek, and Cheddar Galette

Written By mp

This galette is a great way to celebrate tomatoes in the summer. I love the way the sweet juicy roasted tomatoes contrast with the salty cheddar. Sautéing leeks with garlic ahead of time and adding a layer between the cheese and tomatoes adds more savory depth to the dish.

Ingredients, serves 2-3

1 recipe of Savory Galette Dough

2 tablespoons olive oil

2 medium-sized leeks, white parts sliced into 1/4 inch slices

3 cloves of garlic, thinly sliced

2 large or 3 medium slicing tomatoes, or 2 cups halved cherry tomatoes

3/4 cup grated cheddar

Pinch of oregano or thyme

Pinch of black pepper

Flaky salt

Instructions

  1. Preheat the oven to 375 F.

  2. Heat the olive oil in a medium sized pan over medium heat until it begins to shimmer. Add leeks and garlic, stirring to avoid too much browning. Once leeks and garlic have taken on a bit of color and leeks are beginning to look translucent, remove from heat.

  3. Sprinkle grated cheese onto prepared galette dough, leaving a border that is about 1 inch.

  4. Place cooked leeks and garlic on top of the cheese, distribute them evenly.

  5. If using slicing tomatoes, place them on their sides and slice roughly 1/4 inch slices. This will give you a beautiful cross section of the tomato, which will look great on the baked galette. Place the tomatoes on top of the leeks, garlic, and cheese, retaining the ~ 1 inch border.

  6. Fold the edges of the galette dough over the filling, brush the crust with eggwash if desired, and place it in the freezer for 15 minutes.

  7. Remove from the freezer and sprinkle a pinch of oregano or thyme over the tomato filling. Bake in the oven for 30 minutes. Rotate and then bake for another 30 minutes.

  8. Remove from the oven and let it cool for 15 minutes. Top with flaky salt and black pepper before enjoying.

mp