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Man, clearly I am all about the summer produce this week!
Can you blame me though? The grocery stores and farmers markets are basically bursting with fresh fruits and veggies, they have me SO excited!
Apparently Iโm all about galettes this week as well. Honestly, Iโve made at least fourย in the last three days. NO JOKING around. Two of this pretty heirloom tomato galette, and two berry and one apple galettes. I know, I know, thatโs A LOT of galettes, but itโs a busy weekโฆ
Speaking of which, did you guys happen to catch me on Facebook Live over on the Food Networkโs Facebook Page on Monday? I made mango salsa and answered a whole bunch of questions, it was really fun! If you want to watch it, you can see it here. Donโt read the comments though, cause well, you get some nice ones and some not so nice onesโฆUGH. Sorry I didnโt look all that cute. I had literally been working in the kitchen all day long, so it wasnโt my finest outfit, hair or make-up moment. And yes, the cat totally jumped on the counter and people were freaking out about it. And yes, the rooster crowed like five times, but oddly most people seemed to be OK with that. I know it probably wasnโt my readers leaving mean comments, but to those out there that said Food Network could do better and that I am boring, well, no one asked you to watch, just turn it off. And honestly, donโt you have anything better to do with your life than take time to bash on someone who works really hard at what she does, basically 24/7?
For those of you who left incredibly kind comments, THANK YOU! You guys are the best!
More to come on the whole Food Network topic, but expect to see me on the Food Networkโs Snapchat Discover channel come August. ๐
OK. SO letโs just dive right into this recipe today because I have yet another big day of filming ahead!
First, how pretty is this heirloom tomato zucchini galette? Just like yesterdayโs Summer Fruit Plate, when I finished taking photos of this galette I was in the happiest mood. Pretty food just does that to me, and itโs a huge bonus that it also tastes incredibly delicious!!
I will not lie though, the first time I made this, it was not so good. One, I must have used some bad tomatoes, which really throws the entire thing off. Two, I didnโt cut the zucchini into small enough slices, so they where kind of flavorless. And three, there just was not nearly enough cheese.
Even though the first galette recipe was not all that awesome, I was totally not ready to give up. I mean, I NEEDED to make this work because I needed to photograph all those pretty heirloom tomatoes.
SO, I adjusted the recipe a bit by adding plenty more cheese, caramelizing up some onionsโฆ for a touch more flavor, slicing that zucchini a bit smaller, and I got some of the best tasting tomatoes!
And guess what?!?! I had SUCCESS! Yeah!
I mean, how could I not? Buttery pie dough, blue cheese, cheddar cheese, caramelized onion, honey, roasted zucchini + tomatoes and fresh thyme?
YUM.
I also topped my galette with a handful of fresh heirloom cherry tomatoes for a nice texture variation and little added prettiness. Perfection!
I highly recommend making this. Like maybe tonight? Think of it as a fancy (personal?!) pizza! <โDO IT!
Alright, see you guys on snapchat today with behind the scenes snaps! Wish me luck!
Heirloom Tomato Galette with Honey + Thyme.
Ingredients
Cornmeal Crust
- 1 cup all purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 10 tablespoons cold unsalted butter, cut into 1/2 inch cubes, 1 stick + 2 Tbs
- 1 egg, beaten
Toppings
- 2 tablespoons butter
- 1 sweet onion, thinly sliced
- kosher salt + pepper
- 6 fresh thyme sprigs, chopped
- 8 ounces blue cheese, crumbled
- 4 ounces sharp cheddar cheese, shredded
- 1/4 cup fresh basil
- 1 small zucchini, thinly sliced
- 1-2 small to medium heirloom tomatoes, sliced
- 1 1/2 cups cherry tomatoes, halved
- olive oil, for drizzling
- honey and or honeycromb, for serving
- toasted walnuts, for topping
Instructions
- In the bowl of a food processor combine the flour, cornmeal, salt and pepper. Pulse once or twice to combine. Add the diced butter and pulse until you end up with small pieces of butter, similar to the size of rice. Add 1/4 cup ice water to the dough and pulse until it comes together. If needed add 1-2 tablespoons more ice water until the dough comes together. Turn the dough onto a floured work surface, knead a couple of times and then form the dough into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Meanwhile, add the butter to a skillet set over medium-high heat. Add the onions and 1/4 teaspoon each of salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes. Continue to cook, scraping the browned bits off the bottom of the pan frequently until the onions are golden brown, about 20 minutes. Remove from the heat and stir in the thyme. Season lightly with salt and pepper.
- Now grab your dough from the fridge. Flour your work surface and roll the dough to about 1/8-inch thickness. Transfer to a baking sheet lined with parchment paper.
- Crumble the blue cheese over the bottom of the dough leaving a 3-inch border around the edges. Sprinkle on the shredded cheddar. Add the caramelized onions in an even layer and then layer on the basil, zucchini, sprinkling it with salt + pepper. Now add the tomato slices and half of the cherry tomatoes, reserving the remaining half for topping. Drizzle the tomatoes with olive oil, sprinkle with salt and pepper. Now drizzle lightly with a little honey. Fold the edge of the dough over the tomatoes. Brush the crust with the beaten egg. Place the galette in the fridge for 15 minutes or until ready to bake.
- Preheat the oven to 375 degrees F.
- Bake the galette for 45-55 minutes or until the crust is golden and the tomatoes are very lightly charred. Allow to cool 5 minutes and then slice and serve topped with fresh cherry tomatoes and a drizzle of honey, if desired. The crust will be crumbly so cut small slices for easier serving.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Galette Wednesday for the win.
PS. haters be goneโฆand go find something better to do with your life.ย ?
Is there any way to prep this ahead? Slice onions, tomatoes, and cheese ahead of time. Make this dough early!
How long can I leave the assembled galette in the fridge before cooking?
Hi Margaret,
Sure, you could prep all of your veggies in advance. You could make the dough and keep in the fridge for 24 hours. I hope this helps!
Love this recipe! I save it for when tomatoโs are in season, and I can get them from a local farmers market. I substitute blue cheese with honey goat cheese and it is absolutely wonderful. Thank you so much for sharing! ๐
Hi Arianna,
Fantastic! So glad to hear this recipe turned out well for you, thanks so much for making it! Happy Wednesday! xx
Hi, Could this be frozen? xx
Hi Lauren,
So sorry, I probably wouldn’t recommend that for this recipe. Please let me know if I can help in any other way! xx
I assume you add the egg with the cornmeal mix in the food processor. I just doesnโt say in the directions.
Oh I found it. lol. ๐คฆ๐ปโโ๏ธ
Oh I found it. ๐คฆ๐ปโโ๏ธ
Hi Tieghan,
I have made this recipe at least a dozen times. It’s bookmarked on my ‘favourite’ recipes section for when we are entertaining a lunch with the in-laws or have a last minute drop in for supper.
I just love it. It’s fool-proof. I’ve followed the recipe exactly as written every time, and every time it’s stunning. Everyone always comments; they find it so impressive.
I love the crumbly texture of the crust, the subtle flavour of the blue cheese, the crispiness of the tomatoes ontop with that slightly softer underneath. In my opinion, this is a perfect recipe. The bake on it is exactly right, I’ve never had a problem or seen any fluctuations in the bake when following the recipe as written.
Now I think I’ve ‘nailed it’ I would love to try some variation in the filling, not that it needs changing. Do you have any other galette recipe combinations you could recommend? Keep going – gonna check out some of your other recipes and hopefully find some more favourites!
Elle
Hi Elle,
Thanks so much for your kind message and making this recipe so often! I love to hear that it is always a hit:) Yes, you could totally play around with the filling ingredients, I think that would be so fun! Here are some other recipes you might enjoy:
https://www.halfbakedharvest.com/spinach-and-artichoke-galette/
https://www.halfbakedharvest.com/cheesy-potato-chive-galette/
https://www.halfbakedharvest.com/caramelized-corn-heirloom-tomato-galette-wherbed-roasted-garlic-goat-cheese/
https://www.halfbakedharvest.com/buttered-mushroom-fig-and-bacon-galette-with-roasted-squash/
I hope this helps! xT
Tried making this for the first time tonight. Although mine doesnt look as beautiful, it tastes sooo good and is so delicious!! I am sure i will get better and better at making it look right. Thank you for sharing!
Thank you so much for trying out the recipe! Have an awesome weekend! xT
HI! Love all your recipes! Making this for the second time this weekend! Do you think I can bake for maybe 30 min. then leave the extra 15-20 until the next day when serving it? I don’t want it to dry out but pressed for time with everything else I’m serving!
Hi! I think it might get a little bit soggy! xT
Excited to make tonight!! Wondering what you think about gruyere instead of blue cheese? We have a blue cheese allergy. Also, what about subbing for GF flour?
Hi! I think that would be super yummy! I’ve never tried it with gf flour so I’m not sure! So sorry! xT
Hi there. I ran across this recipe looking for a summer galette and it looks so good, I bought most of the ingredients to make it. With a couple of substitutions to make it vegan. I think it will be fantastic. I believe that anyone who leaves negative comments are simply jealous of your success. Out of all the blogs out there, I find your photographs and styling are the best ever and I have veganized several of your recipes. Just ignore those haters. You’re the best!
Hi Deborah,
Happy Wednesday!!๐ซ๐๐ I’m so glad to hear that this recipe turned out well for you, thanks for making it and your feedback! Thanks so much for your kind message! xT
Wow. Delicious. My husband and I absolutely loved it!!
Recipe seemed like it would be a bit complicated, but it was actually very simple. Great directions.
Weโll definitely be making a lot this summer with all our garden tomatoes.
Hi Tami,
Happy Sunday!! Thank you so much for trying this recipe and your comment, I love to hear that it was a winner! xx
Back here making this for the umpteenth time, it is so good! The crust is heaven, and works super well for juicy fruit tarts too (sans pepper)! I have made so many versions of this with whatever I have on hand. Tonightโs versionโleftover thanksgiving dinner (Iโm in Canada). Every delicious element layered in this perfect pastry and served with gravy. Divine.
Hey Natasha,
Happy Wednesday!๐ป I love to hear that this recipe was enjoyed and appreciate you giving it a try and sharing your feedback! xx
Girl!!!! Oh yeah!
Ok I did sub goat as that’s what I had and not a blue cheese fan. But, so delish! Love the crust, some tooth to the bite instead of a pastry!
Hey Karen,
Happy Sunday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it was enjoyed! xT
For a blue cheese sub, would you recommend feta or goat? Or neither?
Hi Kelsey,
Either one would be great, I would probably choose goat myself:) I hope you love the recipe! xx