Steps by steps making Heirloom Tomato Galette with Pecorino

During a leisurely journey through the sprawling countryside of Italy, amidst fields adorned with the richest hues of summer, I was enchanted by a rustic yet elegantly simple dish: the Heirloom Tomato Galette with Pecorino. This delightful creation is a celebration of summer’s bounty, showcasing the vibrant and juicy heirloom tomatoes at their peak, complemented by the sharp, savory notes of Pecorino Romano cheese. Nestled within a flaky pastry crust, each slice of tomato pairs beautifully with the creamy Pecorino, offering a burst of flavor that is both comforting and invigorating.

Driven by the desire to replicate the unassuming elegance of this dish, I embarked on a culinary quest to perfect the balance of flavors and textures that make it so distinctive. After several iterations and tweaks, I’ve honed a recipe that captures the essence of my Italian escapades. It is with great pleasure that I share with you this Heirloom Tomato Galette with Pecorino recipe, inviting you to savor the simplicity and elegance of Italian summer gardens in your own kitchen.

Heirloom Tomato Galette with Pecorino Recipe

Heirloom Tomato Galette with Pecorino

The Heirloom Tomato Galette with Pecorino is a perfect showcase of summer’s end bounty, offering a harmonious blend of flavors and textures. This delightful dish features a flaky, buttery pastry crust enveloping slices of juicy heirloom tomatoes paired with the sharp, savory richness of Pecorino Romano cheese. Discovered during an inspiring journey through Italy's picturesque countryside, this recipe captures the essence of rustic elegance and simplicity in cooking. The creamy Pecorino Romano beautifully complements the sweet and tangy profile of the ripe tomatoes, creating a dish that is as visually stunning as it is delicious. After perfecting this recipe, it's shared with the enthusiasm for bringing a slice of Italian summer to the table, inviting others to experience the unassuming yet profound pleasure of classic flavors married in perfect harmony.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Spanish

Servings 6 people

Calories 869 kcal

Equipment

• 1 mixing bowl
• 1 oven

Ingredients

  

• 2 cups cherry tomatoes
• 3 ounces Romano cheese
• 1/2 cup cold butter
• 1/2 cup sour cream
• 1 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 1 cup all-purpose flour

Instructions

 

• Combine the flour, baking powder, and pinch of salt in a mixing bowl; cut in the butter until the evenly coated coarse crumbs.
• Stir in the sour cream until the dough comes together in a ball.
• In the meanwhile, mix the tomatoes in a strainer with the remaining salt.
• Allow fifteen minutes for cooling.
• Preheat the oven to 425 degrees Fahrenheit.
• To within 2 inches of the edge of the crust, place bread slices.
• Tomatoes should be arranged on top of the cheese.
• Bake for approximately 25 minutes, or until the crust is light brown and the cheese is bubbling.
• Allow 10 minutes for cooling before slicing.

Keyword cherry tomatoes, cold butter, Romano cheese

Cooking tips about Heirloom Tomato Galette with Pecorino

• Selecting the Right Tomatoes: Choose heirloom tomatoes that are firm but ripe, with vibrant colors and deep flavors. The variety of shapes and colors available can make your galette visually stunning as well as delicious. Avoid tomatoes that are overly soft or bruised.
• Pre-Baking the Crust: Consider pre-baking your pastry crust for a few minutes before adding the filling. This process, known as “blind baking,” helps prevent the crust from becoming soggy once the tomatoes, which contain a lot of moisture, are placed on top.
• Draining the Tomatoes: To further combat a soggy crust, slice your tomatoes and lay them on paper towels, sprinkling them lightly with salt. The salt draws out excess moisture and will help ensure a crispier base.
• Incorporating Pecorino Romano: Pecorino Romano cheese brings a sharp, salty flavor that complements the sweet acidity of the tomatoes beautifully. Grate it fresh over the crust before arranging the tomato slices, and consider adding an extra sprinkle on top before baking for added flavor and a golden finish.
• Seasoning: While the Pecorino Romano adds saltiness, don’t forget to season your galette with fresh ground black pepper and maybe a hint of thyme or basil to enhance the tomatoes’ natural flavors. Fresh herbs offer a burst of freshness and bring a lovely aroma to the dish.
• Egg Wash for the Crust: Before baking, brush the edges of your pastry crust with an egg wash (a beaten egg mixed with a bit of water or milk). This step will give the crust a beautiful, shiny golden color as it bakes.
• Monitoring the Oven: Keep a close eye on your galette in the oven, especially towards the end of the baking period. The edges should be a deep golden brown, and the tomatoes should be just tender but not overly soft.
• Cooling Before Serving: Once removed from the oven, let your galette sit for a few minutes before cutting into it. This resting period allows the flavors to meld together and makes the galette easier to serve.
• Serving Suggestions: Serve the galette either warm or at room temperature for the best texture and flavor. A side salad of arugula or mixed greens dressed lightly with olive oil and balsamic vinegar can complement the richness of the galette beautifully.

Serving suggestions about Heirloom Tomato Galette with Pecorino

• Presentation: Serve the galette on a wooden board or a simple, elegant platter to underline its rustic appearance. The rich colors of the heirloom tomatoes, coupled with the golden-brown crust, make the dish visually appealing, so let that stand out.
• Temperature: This galette is delightful either warm or at room temperature. Serving it slightly warm can enhance the aromas and flavors of the tomatoes and Pecorino Romano cheese, making it even more irresistible.
• Accompaniments: Pair the galette with a light, fresh salad to balance its richness. A green salad dressed with a simple vinaigrette or a sprinkle of olive oil and lemon juice complements the savory notes of the galette perfectly.
• Wine Pairing: A glass of crisp, dry white wine such as Sauvignon Blanc or a light-bodied red like Pinot Noir pairs beautifully with the tartness of the tomatoes and the saltiness of the Pecorino Romano cheese.
• Cutting the Galette: Use a sharp knife or a pizza cutter to slice the galette. If it’s served as an appetizer or part of a buffet, consider cutting it into smaller pieces for easy sharing.
• Additional Toppings: Just before serving, you might want to add a touch of freshness with some basil leaves, arugula, or a drizzle of extra virgin olive oil.
• Serving Utensils: Provide a pie server or a wide spatula for easy serving, especially if the galette is part of a larger spread or buffet.
• Enjoy Leftovers (If Any): If you have leftovers, they can be stored in the refrigerator and enjoyed the next day. Simply reheat in an oven at 350°F (175°C) for about 10 minutes, or until warmed through, to help the crust regain its crispiness.

Top 5 FAQs about Heirloom Tomato Galette with Pecorino

• What makes Heirloom Tomato Galette with Pecorino special? The Heirloom Tomato Galette with Pecorino stands out due to its harmonious blend of flavors and textures, combining juicy heirloom tomatoes with the sharp, savory richness of Pecorino Romano cheese, all encased in a flaky, buttery pastry crust. This dish is a celebration of the summer’s end bounty, showcasing the essence of rustic elegance and simplicity in cooking.
• How do I choose the best heirloom tomatoes for this galette? Select heirloom tomatoes that are firm but ripe, boasting vibrant colors and deep flavors. Look for tomatoes with a variety of shapes and colors to make your galette visually stunning, while avoiding those that are overly soft or bruised.
• Can the pastry crust become soggy, and how do I prevent it? Yes, the crust can become soggy from the moisture in the tomatoes. To prevent this, consider pre-baking (blind baking) your pastry crust for a few minutes before adding the filling. Also, slice the tomatoes and let them sit on paper towels, lightly sprinkled with salt, to draw out excess moisture. These steps will help ensure a crispier base.
• What role does Pecorino Romano play in the galette? Pecorino Romano brings a distinct sharp, salty flavor that perfectly complements the sweet acidity of the tomatoes, adding depth and richness to the dish. Grate it fresh over the crust before adding tomato slices and sprinkle some more on top before baking for an added flavor and golden finish.
• Are there any recommended serving suggestions for this galette? The Heirloom Tomato Galette with Pecorino is delightful either warm or at room temperature, making it versatile for various occasions. Pairing it with a side salad of arugula or mixed greens dressed with olive oil and balsamic vinegar can balance its richness beautifully. It also pairs well with a glass of crisp, dry white wine or light-bodied red wine like Sauvignon Blanc or Pinot Noir, elevating the dining experience.