“The raw tomato, devoured in the garden when freshly picked, is a horn of abundance of simple sensations, a radiating rush in one’s mouth that brings with it every pleasure. . . a tomato, an adventure.” ― Muriel Barbery
This post was sponsored by Austerity Wine and The Feed Feed but all words, opinions, and love of wine and tomatoes are my own.
Heirloom tomatoes taste like summer. They are in fact one of the season’s most redeeming qualities. The sun and tiresome heat I can do with out. But the taste of a fresh, ripe heirloom tomato infused with sunlight can soften even the hardest of hearts. The summery sweetness of a good tomato is something to be marveled over. I’ve been buying up farmer’s market tomatoes every chance I get, eating them raw with a bit of salt, pepper, and olive oil. Roasting them in wine. Tossed with fresh pasta. I can’t stop. I plan on indulging in them as long as the season lasts.
It should come as no surprise to you then that I have already made this galette four times. The first being to test the recipe out. The second, arguably, to perfect said recipe. The third and fourth…because I couldn’t get enough of all those savory mouthwatering flavors. Flaky buttery crust spiked with Grana Padano, onions caramelized in Austerity Wine’s 2016 Chardonnay, rich goat cheese flecked with thyme, a drizzle of butter, and—of course—fresh heirloom tomatoes. The addition of wine is key to adding that buttery acidity and depth to the dish. It really elevates the flavor of the onions and complements the mild and creamy goat cheese perfectly.
I’m thrilled to have partnered with Austerity Wine. I’ve been sipping their wines all year long as well as cooking with them. I’m a firm believer that everything tastes better with a glass of wine in hand and I love adding wine to a recipe when it makes sense. Newsflash: it almost always makes sense. A splash in a pan of braised chicken thighs, a generous helping in pasta sauces, a drizzle in stewed fruits, a pour or two in a pan of garlic seared scallops. Wine adds so much to a dish.
Austerity’s creamy Chardonnay has aromatic notes of golden apples, toasted marshmallows, and crème brulee. It’s refreshingly acidic and has tropical fruity notes with a buttery finish. Typically, raw tomatoes would not pair well with Chardonnay because of their acidity, but when roasted, those flavors mellow out beautifully. It’s really a simple dish when you get down to it. Something you can whip up as an appetizer for a group of friends. But I love making this for lunch or dinner; served with mixed greens and a chilled glass of Chardonnay it is the perfect summer meal.
How do you feel about tomatoes? Any romantic notions? Leave a comment below!
Tomato Galette with White Wine Caramelized Onions
- 3-4 medium heirloom tomatoes, sliced ¼ in thick
- 5 oz. goat cheese
- ½ tsp. fresh thyme leaves
- 1 Tbsp. melted unsalted butter
- 1 egg, beaten
- Salt and pepper
For the Dough
- 1 stick (cold) unsalted butter
- 1 1/3 cups flour
- ¼ tsp salt
- pinch of sugar
- ¼ cup grated Grana Padano or Parmesan
- 1/3 cups ice water (only add as much as needed)
For the Caramelized Onions
- 2 Tbsp. unsalted butter
- 1 small (2 cups) white onion, thinly sliced
- ¼ tsp. of sugar
- Salt to taste
- ¼ cup Austerity Chardonnay
Make the Dough
Can be made ahead and refrigerated for a day or two.
Place butter in the freezer for about 5-8 minutes.
In a large bowl mix flour, salt, sugar, and cheese. Grate in chilled butter.
Mix butter into the flour with a pastry cutter (I 100% used my hands and just worked quickly so as not to melt the butter).
When the mixture begins to clump together, slowly add water. Only add as much as needed to form a ball! Start with ¼ cup and increase as you mix. You don’t want wet, sticky dough.
On a floured surface shape ball into a disc and wrap tightly with plastic wrap. Refrigerate for an hour before rolling out.
Meanwhile Make the Onions
*Takes about 45 minutes to an hour
Heat 2 Tbsp. olive oil in a medium saucepan over medium heat.
Add in onions and stir frequently so they can brown but not burn. Adjust the heat as necessary.
After about 20 minutes add sugar and season with a bit of salt.
Continue cooking and stirring until onions are a deep golden brown. This can take about 45 minutes but they could go for an hour. Just don’t wander away and leave them unattended, they can stick and burn.
When the onions have acquired that nice deep golden hue, add in the wine and cook for a couple minutes, until the liquid has evaporated.
Set aside to cool before assembling the galette.
Assemble the Galette
Preheat oven to 400° F.
Slice tomatoes and arrange on a cutting board lined with paper towels. Sprinkle with salt and top with another layer of paper towels. Let sit for at least 20 minutes. This helps to drain the excess moisture from the tomatoes.
Lay out a large sheet of parchment paper on your work surface.
Remove dough from refrigerator and with a lightly floured rolling pin, roll out dough into a somewhat circle-shape (doesn’t need to be perfect) about 1/8 in. thick.
Transfer parchment paper and galette to a baking sheet while you assemble the toppings.
Spread goat cheese onto galette. Leave about a 1 ½ to 2 in. border.
Spread onions out on galette along with thyme.
Arrange sliced tomatoes on top of the onions, season with pepper*, and drizzle with butter. *Because we already salted the tomatoes, they shouldn’t need any more at this stage.
Fold the edges of the dough over and brush edges with egg wash, bake for about 45-50 minutes until golden brown.
Let cool for about 5-10 minutes before serving.
Serve immediately with white wine and some mixed greens and enjoy!