Tomato Galette with Honey, Goat Cheese and Caramelized Shallots

I have made a few versions of a tomato tart but I have to say that as much as I love puff pastry, it’s hard to beat a good pastry crust. Now….don’t freak out and go buy a refrigerated pie dough. It takes less than 10 minutes and you have everything you need in your kitchen. If you don’t have flour, butter and salt on hand, then maybe you shouldn’t be making a recipe with the word “galette” in it, you catch my drift?

Galette is a French word describing a free form pie or pastry, basically saving you time and effort of fitting the dough perfectly into a pie tin. Also allowing you to pull off a fancy yet rustic and mouthwatering dish without much effort.

These ingredients all together make the perfect meal to kick off summer. Don’t forget your glass of wine.




1 1/4 cups all-purpose flour

1 stick cold unsalted butter, cut into 1/2-inch pieces

1/4 teaspoon salt

3 to 5 tablespoons ice water


4 Shallots, diced (about 1 cup)

2 tsps Extra Virgin Olive Oil + more for drizzling

8 oz Goat Cheese

2 – 3 Tbs Honey

3 – 4 Heirloom Tomatoes, sliced

1/2 tsp Kosher salt and fresh ground pepper

2 Tbs Fresh Thyme

1 Large Egg, beaten


Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender  just until mixture resembles coarse meal with some roughly pea-size butter lumps.

Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork until incorporated.

When the dough begins to hold together (If it doesn’t hold together, add more ice water, 1/2 tablespoon at a time, stirring  until incorporated, then check again)  turn out dough onto a lightly floured surface.

Gather the dough and gather into a ball and then shape into a flattened disc. Wrap tightly in plastic wrap and place in refrigerator for at least one hour.

While the dough chills, in a skillet combine shallots and 2 tsp of olive oil. Saute over medium-high heat until shallots are lightly caramelized (about 10 minutes), then remove from heat to cool.

Preheat oven to 375F. Line baking sheet with parchment paper, sprinkling the top with a touch of flour.

Using  a floured rolling-pin, roll out the chilled dough into a 1/8″ thick sheet, then transfer to parchment-lined baking sheet. Crumble goat cheese in all over the rolled-out dough but leaving a rough 2 inch border along the edges. Drizzle a good serving of honey over goat cheese, then evenly top with caramelized shallots. Layer the sliced tomatoes over the goat cheese and honey and then liberally season them with salt and pepper. Give a good drizzle of additional olive oil over the tomatoes, and then sprinkle with the thyme.

Fold up the edges of the pastry dough around the tomatoes, then brush the crust with the beaten egg. Bake galette for 45 minutes to 1 hour until the crust is golden and the tomatoes have begun to char, then cool for 10 minutes before serving.





Tomato + Caramelized Onion Tart

I have made a few different versions of this tart. Sometimes I leave out the onions, sometimes I use goat cheese and once made it in a home made pie crust. Every time it’s delicious. Pretty sure you can’t go wrong with any of these ingredients.

Unfortunately we don’t have any tomatoes in our garden yet, so I succumbed to buying Heirlooms at the market. That just means I will have to make it again in the summer, right?


This tart accompanied many other amazing dishes at our Easter brunch. But it can be a stand alone with a salad on the side. Serves about 4 as a meal, 6 as a side dish.



4 medium Heirloom tomatoes, sliced 1/4 inch thick

1 medium sweet onion, sliced.

1 Tbs. butter

2 Tbs. white wine

1 tsp Thyme

1 sheet puff pastry

Boursin cheese, as much as you want

Shredded or shaved parmesan

Basil, torn or cut

Kosher salt

Olive oil



If the puff pastry is frozen, lay it on the counter until soft to the touch, about 30 -40 minutes. Or defrost in refrigerator over night.

Layer a large plate or cutting board with paper towels. Lay tomato slices on a single layer on the prepared plate. Sprinkle with kosher salt, flip them over and repeat. Let them hang out and drain while preparing the onions.

Heat the butter and a tablespoon of olive oil over medium heat, add onions. Saute them for a few minutes and then add wine and thyme. Lower the heat and let them cook until golden brown, stirring every so often. About 20 minutes.

Heat oven to 425. Unfold puff pastry sheet on baking pan, lined with parchment or foil if that’s all you have. With a sharp knife lightly score a border (3/4 inch from the edge) around the entire pastry.

Spread on as much Boursin cheese as you want inside the border and then sprinkle with parmesan. Add the onions on top of cheese when they are good and caramelized. Add your tomatoes, overlapping if necessary. Sprinkle with salt, drizzle with olive oil, add more parmesan if you want and pop it into the oven for about 20-25 minutes or when the pastry is golden brown. Sprinkle with your basil and you are set to serve. Prepare to wow your guests!