Heirloom Tomato Galette
Balsamic Heirloom Tomato Galette
By Batsheva Weber-Ribiat aka the_midnight_chef on Instagram
Ras el Hanout translates from the Arabic as "top of the shop," aptly describing this traditional Moroccan spice blend as the best spices the merchant has to offer. Ras el Hanout captures the exotic essence of this North African blend. I loved the way it spiced up my sweet 'n savory Balsamic and Heirloom Tomato Galette! The aroma that filled my house from all the garlic + sweet roasting tomatoes and flaky, buttery (yes, dairy!) pie dough was intoxicating! I topped it off with Aged Mancheli Cheese for a great finish.
Dairy pastry dough:
1 ½-2 cups flour
1¼-1½ cup butter by volume (not weight), but more is always fine too. The idea is to get it nice and flaky which is what the butter does.
¼ tsp salt
ice cold water
Mix flour with salt, add butter in tiny cubes and mix well (either pressing slowly together by hand or pulsing slowly with a food processor) until coarse crumbs form, and begin forming big lumps.
Add about 1 tbsp ice cold water at a time, mixing thoroughly until dough just holds together. Roll into a ball, flatten into a thick disc shape, wrap and refrigerate.
Slice about 4-5 small Heirloom tomatoes and set aside.
Roll out dough into a circle, square or whatever shape you fancy, about ¼ inch or a little less.
Brush dough with garlic infused olive oil or regular olive oil.
Arrange tomato slices in the center in neat rows. Fold edges of dough into the middle, partially covering the edges of tomatoes.
Sprinkle on some sea salt and cracked pepper. Season liberally with Ras el Hanout.
Drizzle on balsamic vinegar. Top with 1-2 tsp Mancheli Cheese.
Bake in oven on 400 until dough browns and tomatoes have softened about 45 min – 1 hour.
Grate more Mancheli on top and garnish with minced basil leaves.
- Chana Stern