tomato and goat cheese galette

August 8, 2013 § Leave a comment

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Aine and I made dinner last night.  because, YOU GUYS. Aine is back in town and we can actually COOK TOGETHER AGAIN.  and DRINK TOGETHER.
We can COOK AND DRINK TOGETHER.
And, with that, all of my superpowers are now laser-focused on dragging Mike and Nick back to MSP. And it’ll happen.  Oh, it’ll happen.
The recipe leans heavily on this one, from The Barefoot Contessa, who (I think we can all agree) is generally pretty fantastic.   we changed it up a bit, dispensing with the puff pastry and opting instead to make it as a galette (using a pre-made pie crust, because we are not made of magic).
the stuff:
1 Pillsbury pie crust (in the refrigerator section)*
olive oil
4c. yellow onions, chopped (approximately 2 onions)
4 cloves garlic, sliced thin
3T dry white wine
2+ T fresh thyme, chopped
1c. Parmesan, grated (please buy actual cheese and not the weirdsies shaker)
6oz garlic and herb goat cheese
4 roma tomatoes, sliced
3T fresh basil leaves (chiffonade)
the how-to:
Sautee chopped onions and garlic in a generous amount of olive oil over medium heat until the onions become translucent and begin to caramelize.  Add in the wine, thyme, and a pinch of salt and pepper and continue to cook until onions are slightly browned.
Meanwhile, roll out your pie crust on a lightly floured surface to approximately 1 1/2 times its original size.  Spread out the crust on a lightly greased cookie sheet.  Spread caramelized onions in the center of the crust, leaving at least a 1 inch border of dough.  Sprinkle the goat cheese over the onions.  arrange the sliced tomatoes on top of the goat cheese, again making sure that you’re leaving a border of dough of at least 1 inch.  Brush the tomatoes with olive oil.  sprinkle with basil and Parmesan cheese.
Fold up the galette by carefully taking hold of one section of the dough and folding up outer inch over the filling. working around the tart, repeat the fold, overlapping the dough every inch or so until all edges are folded up over the filling. gently pinch the folded dough to secure, but avoid pushing the dough down into the filling.
Brush visible dough with an egg wash or olive oil.
*because this is ‘Merica, I note that you can also make your own galette dough.  As noted in previous posts, Cooks Illustrated has a great recipe here (login required).

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