Rustic Onion & Tomato Galette

Sunday, bright shining sun but very cold. All I wanted was to spend a lazy day with some hours in the kitchen, but when I saw the bright, sunny weather outside I had to go for a morning walk around the neigbourhood to get some fresh air.  The walk did very good and my mind was cleared and filled with fresh cold air. READY to start the kitchen work. The fresh air made me hungry, so lets start with lunch/dinner dish.

It's been a while since I made vegetable tarte and I knew there's a frozen dought in the fridge waiting for me to be done, perfect for this meal I've been thinking about.

In this savory tomato galette recipe the red onions are a little sweet from caramelization and a little sour from red-wine vinegar, but they complement the slow-roasted plum tomatoes perfectly. The result is rich and deeply satisfying. Serve this rustic tart with a green salad for a light lunch or a roast vegan meat for a hearty dinner.

Rustic Onion & Tomato Galette

Makes: 8 servings
Active Time: 1 hour 40 minutes
Total Time: 2 3/4 hours

Ingredients:
Pastry Dough:

3 tablespoons butter

1 cup white whole-wheat flour

1 cup all-purpose flour, plus more for rolling

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2/3 cup vegan cream cheese

3 tablespoons canola oil

2 tablespoons cold soymilk (or any other you prefer)

Tomato Layer:

12 small fresh plum tomatoes

2 tablespoons extra-virgin olive oil

1/4 teaspoon salt

5 cloves garlic, unpeeled

1 teaspoon water plus 1 tablespoon, divided

Onion Layer:

1 tablespoon extra-virgin olive oil

5 cups sliced red onions (about 1 1/2 pounds)

1/2 teaspoon salt

1/4 cup raisins

1 tablespoon red-wine vinegar

2 teaspoons chopped fresh thyme, divided

4 ounces crumbled vegan goat cheese

Preparation

To prepare pastry dough: Melt butter in a small saucepan over medium heat. When it starts bubbling, cook, stirring and watching carefully so it doesn’t burn, until golden brown, 2 to 6 minutes. Transfer to a metal bowl and refrigerate until solid again, 25 to 30 minutes.

Combine whole-wheat flour, all-purpose flour, 1/2 teaspoon salt and pepper in a food processor. Pulse once or twice to mix. Cut the butter and cream cheese into pieces; add and pulse until the mixture resembles coarse meal. Add canola oil and pulse until it looks like wet sand. Add milk and pulse until small clumps form.

Transfer the dough to a sheet of parchment paper and press into a ball, then press the ball into a disk about 8 inches wide. Wrap in the parchment and refrigerate for at least 1 hour and up to 1 day before rolling out.

Preheat oven to 320°C

To prepare tomato layer: Cut tomatoes in half lengthwise. Place cut-side up on a large, rimmed baking sheet. Drizzle with 2 tablespoons olive oil and 1/4 teaspoon salt. Place garlic cloves on a square of foil and sprinkle with 1 teaspoon water. Wrap into a package and place on the baking sheet. Roast until the tomatoes are very soft and beginning to brown on the bottom, 1 1/4 to 1 1/2 hours.

To prepare onion layer: Meanwhile, heat 1 tablespoon olive oil in a large skillet over high heat. Add onions and 1/2 teaspoon salt and cook, stirring, until just starting to lightly brown, 3 to 5 minutes. Reduce the heat to medium-low, cover and cook, stirring occasionally, until very soft, 30 to 35 minutes. Stir in raisins, vinegar and 1 teaspoon thyme.

Unwrap garlic; when cool enough to handle, squeeze out of the skins into a small bowl. Add 1 tablespoon water and mash together into a smooth paste.
Increase oven temperature to 400°F.

To roll out pastry: Place a large sheet of parchment on a work surface and dust it with flour. Place the pastry disk in the center and lightly dust with flour. Roll out into a 15-inch circle. The pastry may crack a bit as you roll it, so go slowly and just nudge the cracked parts back together, pressing lightly. Dust with more flour as needed and keep the circle as even as you can, but don’t worry about rough edges.

To assemble & bake: Spread the onion mixture over the pastry, leaving a 2-inch border around the edge. Spread the garlic paste over the onions. Place the tomatoes, cut-side up, on top of the onions in a circular pattern. Scatter cheese over the tomatoes and sprinkle with the remaining 1 teaspoon thyme.

Use the parchment paper to lift the edges of the pastry and fold loosely over the filling in 2- or 3-inch sections at a time. The pastry may crack as you lift and fold it, but that’s fine. Lift the galette on the parchment and transfer it, parchment and all, onto a baking sheet. Trim off any overhanging parchment.

Bake the galette until the filling is bubbling hot in the center and the pastry is golden brown, 30 to 35 minutes.

Let cool at least 15 minutes on the baking sheet. Lift parchment and galette onto a serving platter.

Use a spatula to very slightly lift the galette so you can slide the parchment out. Serve the galette hot, warm or at room temperature.

Note:
Make Ahead Tip: Refrigerate pastry dough for up to 1 day.

Yammy was the piece of Tarte good!!!!!! Hard to resist eating more.....