A perfect and tasty galette with delicious layers of caramelized onion, perfect amount of cheese, and fresh cherry tomatoes.
My dear friends, may I present to you the star of today’s recipe – the wonderfully juicy tomato.
Saturdays are happy days for me and I always find something entertaining to do around the house. I love waking up a little late, though my body clock says otherwise, and heading out to the farmers market to see what’s in season. There, I grab a warm melty chocolate croissant for the way home. Everything happens in a perfect speed – not too slow and not too fast.
Yesterday was also a fun day for me. We had the chance to visit the city and enjoy the nice weather. Everything was super fun, just like this Tomato Galette. Look at how colorful it is! Doesn’t this make you excited? I got excited just looking at it. Funny story – I used to like tomatoes a lot when I was little, like I could eat one whole tomato for a snack! But as I grew older, there was a time when I stayed away from tomatoes. Weird, eh? But my love for tomatoes has come back and I’m really enjoying every bite of them now.
This galette is easy and fun to make. The best part? I secretly add parmesan to the bottom crust, but it’s totally optional. What is your favorite recipe using tomatoes?
- 3 cups of thinly sliced yellow onions
- 30 heirloom cherry tomatoes (about 1 lb.), sliced in ⅛ inch circles
- 5 cloves garlic, smashed
- 1 tbs olive oil, plus more for drizzling
- 2 tbs of unsalted butter
- 2 tbs Dijon mustard
- 2 zucchini, thinly sliced
- 1 box of puff pastry dough, thawed and chilled
- Sprigs of fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 tbs freshly grated Parmesan cheese
- 1 egg yolk
- Preheat a large sauté pan over medium heat. Add butter and olive oil, then add garlic and onion. Season with salt and pepper and reduce the heat. Cook the onions for 30-40 minutes, stirring occasionally until the onions are soft and caramelized, and garlics are not burnt. Set aside.
- Preheat the oven to 400F.
- Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Lightly score (do not poke too deep) a border ¾ inch from edges using the tip of a sharp paring knife.
- Spread 1 tablespoon of the Dijon mustard on the pastry, within the scored border.
- Sprinkle 3 tbs grated parmesan cheese on the pastry sheet up to the scored border line.
- Scatter half of the onion mixture on top of cheese, then layer of zucchini slices.
- Top with slices of tomato and garlic. Sprinkle thyme leaves and parmesan cheese then drizzle with a little additional olive oil. Season with salt and pepper.
- Fold the long edges of the puff pastry crust over and then the short edges. Repeat the process until all sides are folded in. Brush an egg yolk over the exposed crust.
- Bake the galettes for 15-20 minutes or until the crust is golden brown.
Sunday Supper Recipes Using Fresh Tomatoes
- Caprese Chicken with Bacon by Family Around The Table
- Cheesy Caprese Pesto Chicken and Quinoa Casserole by Fantastical Sharing of Recipes
- Easy Balsamic Chicken with Tomatoes by Life Tastes Good
- Grilled Chicken and Pasta with Grated Tomato Sauce by A Kitchen Hoor’s Adventures
- Bronzed Tomato Spinach Cheddar Panini by Cindy’s Recipes and Writings
- Ground Beef Curry by Wholistic Woman
- Lamb and Fresh Tomato Curry by Sunday Supper Movement
- One Pan Pork Chop Dinner with Tomatoes by Simple and Savory
- Tuna and Tomato Bento by Ninja Baker
Pizza, Pies, and Pastas
- Angel Hair Pomodoro by Healing Tomato
- Heirloom Tomato Pesto Pizza by The Chef Next Door
- Heirloom Tomato Tart by Authentically Candace
- Pressure Canned Homegrown Tomato Sauce by What Smells So Good?
- Savory Tomato Pie with Pre-Made Crust by The Foodie Affair
- Three Cheese Tomato Basil Pie by Jersey Girl Cooks
- Tomato and Caramelized Onions Galette by Brunch-n-Bites
- Tuscan Pasta with White Beans and Tomatoes by A Mind “Full” Mom
- Bacon Caprese Stuffed Portobello Mushrooms by Crazed Mom
- Bloody Mary Mix by Our Good Life
- Bruschetta di Pomodoro by The Freshman Cook
- Caprese Garlic Bread with Arugula Pesto by The Crumby Cupcake
- Slow Roasted Tomatoes by Caroline’s Cooking
- Tomato Tulips for a Veggie Platter by Sew You Think You Can Cook
- Cheesy Thumbprint Cookies with Green Tomato Strawberry Jalapeno Jam by Soulfully Made
- How to Make Homemade Salsa by Cosmopolitan Cornbread
- IPA (India Pale Ale) Green Tomato Pickles by Gourmet Everyday
- Italian Nachos by A Day in the Life on the Farm
- Marinated Cherry Tomatoes with Cottage Cheese by Cricket’s Confections
- Tomatoes Stuffed with Apple-Walnut Salad Filling by Asian In America
- Tropical Fruit Salsa by Pies and Plots
Soups and Salads
- 10 Minute Greek Inspired Couscous Salad by Sprinkles and Sprouts
- Burrata Caprese Salad with Balsamic Pearls by That Skinny Chick Can Bake
- Cherry Tomato and Preserved Lemon Salad by Shockingly Delicious
- Cupboard Tomato Mozzarella Salad by Food Lust People Love
- Fresh Tomato and Couscous Salad by Basic N Delicious
- Fried Green Tomato BLT Salad by Palatable Pastime
- Layered Tomato Salad with Shiraz Dressing by Delaware Girl Eats
- Panzanella – Bread and Tomato Salad by The Hungry Goddess
- Rustic Dill Tomato Soup by Hot Eats and Cool Reads
- Summer Tomato and Bread Soup by Monica’s Table
- Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese by Bottom Left of the Mitten
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