Next Post
Sweet Chili Butter Grilled Lobster Fries with Havarti Cheese.
This post may contain affiliate links, please see our privacy policy for details.
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 I’m all about galettes this week as well. Honestly, I’ve made at least four 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, that’s A LOT of galettes, but it’s a busy week…
Speaking of which, did you guys happen to catch me on Facebook Live over on the Food Network’s 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. Don’t read the comments though, cause well, you get some nice ones and some not so nice ones…UGH. Sorry I didn’t look all that cute. I had literally been working in the kitchen all day long, so it wasn’t 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 wasn’t 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, don’t 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 Network’s Snapchat Discover channel come August. 🙂
OK. SO let’s just dive right into this recipe today because I have yet another big day of filming ahead!
First, how pretty is this heirloom tomato and zucchini galette? Just like yesterday’s 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 it’s 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 didn’t 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 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 onions… 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 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! <–DO IT!
Alright, see you guys on snapchat today with behind the scenes snaps! Wish me luck!
Heirloom Tomato Galette with Honey + Thyme.
Servings: 6 Servings
Calories Per Serving: 678 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
Galette Wednesday for the win.
PS. haters be gone…and go find something better to do with your life. ?
I can’t believe people left such mean comments about you! I love your blog and all the gorgeous dishes you make! There are more people than you know that are rooting for you and are excited about the things you create!
This is so sweet Jillian, Thank you!
That’s so exciting that you’re working with Food Network!! Don’t pay those haters any mind, just stay in you lane and stick to what you do so well, like this beauty of a galette! I want to try this with a cauliflower crust…
Thank you so much Denisse! (:
) to remove all the glue. They will even wash and dry the kids hair, if it is cold ouotS., there are better ways to do things. You just have to find the place that will take the time.
Thanks John.If you could I’d appreciate if you’d add a link here from so anyone who reads it will also be able to read my rebuttal to Auster. Alternatively you could cut out just the portion of this post that contains my rebuttal and post it as a comment on that thread. Or not. But at any rate thanks for having an open mind.
Congratulations on a new kitchen Brynn! That’s great! I haven’t planted yet either. Maybe (hopefully) this weekend! Good luck on your garden. We’ll have to plan barbeques with all our produce!
, it is not even that Laura doesn't want to help men in any way – but, she actively tries to prevent men from helping themselves too – and yes, THAT is pretty damn evil, in my opinion.
I can’t find the video.
Hey Charlotte here is the link. https://www.facebook.com/FoodNetwork/videos
This looks to good! And I loved the video on FB! The cat and rooster made it that much better! But the salsa….OMG! I can’t wait to make it!!
YES! Thank you so much Leah, I am so happy you enjoyed it!
Tiegan, I’m 100% sure you’re a food genius. Your photos are spot-on, day after day after day. I’ve been following you for a couple of years now, and I’m NOT bored. I only follow two blogs regularly, and yours is one of them. Don’t let the haters get you down. You’re awesome.
Thank you so much Robin! This makes me so happy!! (:
Hey tieghan, again you made my day with a lovely colourful recipe,
which is – I AM SO SURE – absolutely delicious.
I read the comments and litterally I get emotional; Not because of
their comments, cause they don’t mean anything, but because of
the feeling it could possibly give you if you’re a insecure person.
If you’re really talented like you, you come in public, and in public,
you’re just the perfect target for hate. But remember the fact that,
if you don’t get hate publicly, it means that you don’t appear on public
media. You just need to keep your head up, and don’t let the comments
get to you. You don’t look bad at all in that video, seriously, not at all!
You look super passionate and interesting, and you should be so proud.
I look up to you, really, and if I ever reach your level of skills, I’d take
the comments with pleasure, really 🙂
Eva
This is so sweet Eva! Thank you so much for these kind words, definitely words of encouragement everyone needs to hear sometimes! (:
Yesterday I said I was eating to much fruits and not enough veggies.
And today you have this lovely veggie dish.
You do a wonderful job but I agree with you if this is not your cup of tea just move on.
As for me I will be back.
Thank so much Nancy! I hope you enjoy!
Roasted tomatos, caramelized onions, blue cheese=awesome!!
Thanks so much Mick!
This looks incredible! So summery! And DO NOT listen to all the negative commenters on the FN video. People suck. Like, for real. You are doing incredible things! And you do such an amazing job. So keep it up 🙂 And ignore every one else haha
Haha thank you so much Chelsea! This was so kind of you! (:
Loved the photos. Your colorful photos always brighten me up.
Is there anyway I can skip the egg in this?
Hey Anupama Kadol! Thank you so much! Yes, just brush the galette with buttermilk or milk before baking. Please let me know if you have questions. Thanks so much!
I was so happy to see your video because that is exactly the type of knife I use to cut up a mango! Everyone always tells me I should use a smaller knife but it never seems to work as well, and for me if my hands are covered with mango juice there is a greater chance my hand will slip on a smaller knife handle. Anyway it was great to see, and now I have something to show anyone who questions my knife choices!
You have a lovely home and I can’t wait to see your next video! Keep up the good work!
Ah yes! Seems to work perfectly for me!
Thank you so much Connor!
Tieghan, your blog, your recipes, photos, food styling and your following all speak for themselves. This galette is a perfect example of what you do so well! Galettes are one of my favorite ways to enjoy summer’s bounty and this one will definitely be a welcome addition to my rotation.
Thank you so much Jean (:
You need to respond to criticism with more grace. Ignoring it looks better than going on about it on your blog.
Thanks for your opinion. Have a great weekend!
Ignore those naysayers! Every has to start somewhere. Even Giada had a rough start on Food Network. With practice it will get easier! This galette looks yummy. I think I’ll make it and add some of the leftover garlic ricotta I made. Love those beautiful tomatoes! These photos make me want to leave my desk and head into the kitchen.
This comment made me think much differently! Your so right. Thank you so much.
I hope you love everything!
UGH…oh my god, I’m so sorry that people left mean comments. You are SO amazingly talented. I hope you don’t let it get you down. I seriously marvel every time I get an email in my inbox from you…your photography, your warm writing style, your creative + approachable recipes. Frankly, screw them. This galette is stunning!!! xoxo
Thanks Rebecca, it means so much! I get down on myself but then see comments like yours that make me smile (:
Seriously so nice(: