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Epicurious: Dinner in Minutes: Tomato Galette With Savoury Oat Crumble
06Mar

Tarts don’t always have to be sweet. Craving something savoury that’s also a treat and easy to make? There are plenty of options but we decided to try out a Tomato Galette recipe, adapted from One Pan and Done: Hassle-Free Meals From the Oven to Your Table by Molly Gilbert.

There’s not much prep work to do for this simple and elegant free-form tart, thanks to the convenience of puff pastry. The oat crumble comes together like something you might be used to doing for a fruit dessert, but it’s quite nice with grated cheese in it instead of sugar.

If you buy the puff pastry a day in advance, you can let it defrost in the refrigerator.


Serve with green salad or Sauteed Broccoli Rabe

By arrangement with The Washington Post

RECIPE

Tomato Galette With SavoUry Oat Crumble

Tested size: 6-8 servings

Ingredients

1 sheet frozen puff pastry 1/4 cup plus 2 tablespoons old-fashioned rolled oats (do not use instant or quick-cooking oats) 1/4 cup flour 1/2 teaspoon dried herbes de Provence 1/4 cup freshly grated Parmigiano-Reggiano cheese 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3 tablespoons cold unsalted butter About 4 ounces (1/2 cup) mascarpone cheese 12 to 16 ounces small-variety tomatoes, preferably a mix of colors

Directions

Preheat the oven to 400 degrees. Cut or have at hand a piece of parchment paper measuring about 12 by 17 inches. Unwrap the frozen puff pastry dough and let it rest on the counter near the preheating oven.

Meanwhile, combine the oats, flour, herbes de Provence, Parmigiano-Reggiano cheese, salt and pepper in a mixing bowl. Cut the butter into small pieces and add to the bowl; work them into the dry ingredients to form a crumbly mixture that clumps together when you gently squeeze it.

Gently unfold and roll out the puff pastry dough directly on the parchment paper to the size of the paper, using your clean fingers to smooth over any cracks. Spread the mascarpone over the dough, leaving a one-inch margin all around.

Cut some of the tomatoes in half and leave some whole, then scatter them over the mascarpone (amount to taste). Sprinkle the oat crumble mixture evenly over the tomatoes, then crimp up the edges of the dough to create a kind of free-form tart (or simply use a sharp knife to score around the edges of the galette topping). Bake (middle rack) for 25 to 30 minutes, so the crust is browned and the tomatoes have softened.

Let sit for 5 minutes before serving warm or at room temperature.

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