BY SHALEEN DESTEFANO
Last Sunday we braved the crowd at the Pearl Street Farmer’s Market and came home with a bundle of gorgeous heirloom tomatoes along with some lavender and Bjorns hot honey. Now, normally we don’t love turning on our oven during the summer, but this was worth it. Paired with a fresh arugula salad dressed with lemon and olive oil, you’ve got dinner!
Ingredients:
Store bought dough
1 pound colorful heirloom tomatoes, thinly sliced
½ teaspoon sea salt
4 ounces goat cheese
1 tablespoon extra-virgin olive oil
1 tablespoon chopped chives
1 tablespoon fresh thyme leaves
1 garlic clove, grated
½ teaspoon lemon zest
1 large egg
1 tablespoon water
Fresh basil, for garnish
Flaky sea salt, for sprinkling
Freshly ground black pepper
Red pepper flakes
Bjorns hot honey for drizzling on top (measure with your heart)
Make the filling:
Place the tomato slices in a large bowl and gently toss with the salt. Set aside for 30 minutes to draw excess moisture out of the tomatoes. Drain and transfer to paper towels or kitchen towels to soak up additional moisture while you assemble the galette.
In a medium bowl, stir together the goat cheese, olive oil, chives, thyme, garlic, lemon zest, several grinds of pepper, and red pepper flakes until creamy.
Assemble the galette:
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
In a small bowl, whisk together the egg and water.
To transfer 12-inch dough to the prepared baking sheet.
Spread the goat cheese mixture in the center of the dough, leaving a 1-inch border all around. Arrange the tomato slices on top and fold the edges of the dough over the edges of the tomatoes, leaving the center of the filling exposed. Brush the crust with the egg wash.
Bake for 40 to 45 minutes, or until the crust is golden brown. Allow to cool for 10 minutes on the baking sheet. Garnish with fresh herbs and sprinkle with flaky sea salt. We like to drizzle hot honey on the crust. Enjoy!