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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 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 made this for my husband tonight, and he loved it. The crust is amazing.
Thank you Kristi!
This looks amazing and I want to try it out for ladies night dinner at my place this week. Quick question though. What is the success factor if you make it ahead of time? Will it keep? Thanks!
HI! You can bake pre bake this and then rewarm by baking at 35 for 25 minutes or until warmed through. This is also good room temp. as well. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Best recipe I have tried in ages.
So happy you enjoyed it! Thank you!
Hi!
Loved this recipe, but cornmeal isn’t easily available in India. what can I use as a substitute? Would semolina work?
Best,
Natasha
Hi! Semolina or regular all-purpose flour will work great! Let me know if you have questions. 🙂
Hello 🙂
I had a question regarding the crust! What are your thoughts about baking the galette on a grill?
Thanks!!!
Hey Keaton! I have never tried that, so I really cannot say. Would you put it on a pan?
I made this recipe last night and my family loved it! I have been following your blog for years and tried several of your yummy recipes, but this was one of the best! Just added a little less butter to the crust, but the galette still turned out tasty. Thanks for the recipe!
Sounds amazing Jen, I am so happy you love this and others!! Thanks so much!
Hi! Can this dough be made 1-2 days in advance?
Hi Jill! yes, this dough can be made up to 5 days in advance and kept in the fridge. Let me know if you have questions. Thank you! ?
I’m a bit late to the party, but people bashing you makes me so mad. I’ve just started getting rude remarks myself, and I’ll be honest… it hurts. People who sit around all day and create NOTHING have no right to be rude like that. I guess it makes them feel good. I tried to watch it, but I can’t actually find it on the Food Network’s FB page. Oh well. Keep your chin up 🙂
Definitely does not feel good! But thanks so much Natasha for the kind words, and it makes me mad people are doing it to you, too. Keep your chin up as well! Thanks so much for this! ? If you can’t find it on their page, try looking on HalfBakedHarvest Facebook page, it should be up there!
Making this tonight!! Perfect for a summer evening in NYC.
What haters? I make your meals about 2-3 times a month- sooo good, easy to follow and pretty creative! Thank you for all you do!
Hi Lauren!! Hope you loved it!
Thank you!! I love that you make my recipes that awesome!! (:
This looks amazing! I didn’t see your segment, but I will tell you that for most of us cooking is love and it often happens at the end of the day and there isn’t much glamour involved. Ignore those people–their mamas would be sad to know they are saying such ridiculous things to people trying to better the world. Hang in there.
This is so sweet Lyndsey and something I needed to hear! Thank you ?
Whoops, I’m sorry, I don’t know how I missed the basil in the instructions.
But–unless I’m making another careless mistake–I don’t see the egg in the dough instructions. Am I missing something?
Hey Polly! I actually fixed the recipe to read correctly after you commented. Thanks so much for pointing that out! The egg is a complete typo, no egg is in the dough. Sorry about those! Hope you love this, thanks!!
Oops! There is an egg, it is for brushing on the dough before baking. Please let me know if you have questions. Thanks!
Making this tonight for my roommates! At what point do you add the fresh basil? Is it just for finishing?
Looks absolutely delicious! Unfortunately not a big blue cheese fan, so I was wondering if you’d have any tips for a substitution?
Hey Fiona!! yes, you can use either goat cheese or ricotta cheese. Either will be delicious! Please let me know if you have questions, thanks!
I used feta instead of blue cheese and it worked great! Still offered flavor, but not a flavor I don’t like 🙂 Thanks for your amazing recipes!
Glad that worked!! Thanks Jordan!
This galette is stunning, Tieghan – basically my summer dream meal! 🙂 I haven’t had a chance to watch it yet but I’m sure that you were amazing and you have such a passion for all that you do, so don’t let any negativity get you down!
Awh! Thank you Laura, that is so sweet! I hope you enjoy it when you do get a chance to watch it!
You are an amazing cook, photographer. I was surprised to see you are so young.
Don’t worry about what people say. You have a wonderful career ahead of you!
Your blog is amazing. I look forward to seeing it every day.
Thank you so much Jane! I am so happy you enjoy it!!