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summer tomato galette

We’re standing at a wooden gate. On one side of us, a field
is flecked with yellow wild flowers. On the other, our friends and family gaze
towards us.  The sun peeks behind
clouds, at one moment bright and golden, the next, dimmed and soft. You’re
looking at me with gentle eyes, brimming with pride, “And with this ring, I
marry you.” We kiss, we hold each other’s hand, and we walk towards the barn.
We’re married. In an instant everything is different, yet still the same. I’m
your wife and you’re my husband. I love you, and you love me.

I am soothed by the comfort in knowing that things are
different, yet still the same. Life feels familiar, but sweeter. Sweeter
because you’re my husband. Sweeter because we’ve promised each other forever.

We’re standing at a wooden gate. Your eyes are smiling, your hands are holding mine. And, in that moment, I’ve never loved you more.

Summer Tomato Galette

This galette is a perfect summer evening meal, when tomatoes are at their peak in sweetness. Serve this alongside a simple, fresh salad with a light vinaigrette. The buttery crust begs for something crisp and green to complement it. The goat cheese really just serves as a creamy component. The true flavor comes from the onion relish and sweet tomatoes. But, if you aren’t a fan of goat cheese, feel free to substitute another soft cheese – marscarpone would be delicious. 


For the pastry crust: recipe from happy yolks

2 cups unbleached all-purpose flour

1 tsp sugar

pinch of salt

12 tablespoons cold unsalted butter, cut into small cubes

1/2 cup ice water


In a bowl, mix together the flour, sugar, and salt. Using a pastry cutter or your fingers, cut in half of the butter until small pieces are incorporated throughout (the mixture will be the consistency of coarse meal). Cut in the remaining butter. Pour in water and knead dough with your hands until the dough is smooth, and no longer sticky. Flatten into a disc, wrap in plastic, and refrigerate for at least 30 minutes. 


For the onion relish:

recipe inspired by

not without salt

1 medium onion (both red and yellow work well here)

2 tablespoons balsamic vinegar

1 tablespoon dark brown sugar

1 heaping tablespoon fresh thyme


olive oil


Heat a skillet over medium, low heat, adding just enough olive oil to coat the bottom (around 2 tablespoons). Slice the onion and add to the pan and season with a pinch of salt. Sauté, stirring occasionally, until onions are softened and slightly caramelized – about 20 minutes. Add balsamic vinegar, brown sugar, and thyme and stir to incorporate. Cover, and allow to cook on low until onions have absorbed most of the liquid – about 8-10 minutes. Uncover, and cook until the remaining liquid is syrupy and thick – about 2-3 minutes longer. Remove from heat and set aside.


For the galette:

pastry crust (recipe above)

onion relish (recipe above)

the equivalent of about 2-3 medium tomatoes – I used a mixture of all sorts of sizes)

4 ounces chèvre 

3/4 cup grated parmigiano reggiano, 1 handful reserved for garnish

1 egg for egg wash

salt and pepper

2 springs of fresh thyme for garnish


Preheat oven to 400 degrees F and line a baking sheet with a silpat or parchment paper.

Line a separate baking sheet with paper towels. Slice tomatoes and lay in one layer over the paper towels. Season with salt and allow to sit to drain excess liquid. 

In a small bowl, mix together the chèvre and parmesan (reserving a handful for garnish), and season with salt and pepper. Set aside. 

On a floured surface, roll dough into a 12-inch round. Roll around rolling pin and transfer to the silpat. The edges of the dough may hang over the sides of the baking sheet – that is okay, as they will be folded over before baking. 

Spread cheese mixture evenly over dough, leaving a 1 and a half inch border. Spread onion relish evenly over cheese. Pat tomatoes dry with paper towels and pile evenly over the relish. Working around the galette, fold the border of dough over the edges, making sure everything is sealed. 

In a small bowl, beat 1 egg with a splash of water. Brush egg wash over the exposed dough. Sprinkle the top of the galette with the reserved handful of cheese and lay 2 sprigs of thyme over the center. Bake until golden and bubbly – about 40 minutes.

Remove from oven and allow to cool. Serve warm or room temperature.

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