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Roasted Tomato Galette

Roasted Tomato Galette

I'm back with another galette!

It's my third galette on the blog and second savory galette. I just can't help myself. They are beautiful, come together quickly and the taste cannot be beat. A walk around your local farmer's market or grocery store will certainly show you what inspired me! It's tomato season! Sweet, delicious tomatoes are the star of this recipe.

As with all my galettes, we start with a crisp, buttery crust. Then we layer on some cheese - Havarti to be specific. It adds a creaminess but the flavor isn't so overpowering that it takes away from the tomatoes. The tomatoes get layered on next. I went with heirlooms as a base and cherry tomatoes to top them off. Lastly we sprinkle over some buttery, garlicky breadcrumbs for texture and more flavor!

Health food? Not at all. Delicious way to use your tomatoes? Most certainly.

Roasted Tomato Galette

Roasted tomatoes on a crisp, buttery crust

Makes: 4 - 6 Servings

Roasted Tomato Galette

Dough Ingredients:
  • 1 1/4 cups (156 grams) all purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, chilled and cut in cubes
  • 4 - 5 tablespoons ice water

Dough Instructions:
  1. Mix together the flour and salt
  2. Use either a food processor or forks to cut the butter into the flour until the butter is in rice sized pieces
  3. Add the cold water, one tablespoon at a time, until the dough is moist (not wet) and can be shaped into a ball
  4. Shape the dough into a disk, cover in plastic wrap and place in the fridge for at least 3 hours

Galette Ingredients:
  • 1 prepared pie crust - recipe above
  • 1/2 tablespoon butter
  • 1 large garlic clove, grated
  • 1/4 cup panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 heaping tablespoon finely chopped parsley
  • 1 cup shredded Havarti cheese
  • 8 ounces heirloom tomatoes (about 2 small tomatoes), cut into 1/4 inch slices with seeds removed
  • 8 ounces cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried oregano
  • 1 large egg, beaten
  • Salt and pepper

Galette Instructions:
  1. Preheat the oven to 400 degrees and prepare the breadcrumbs. Heat 1/2 tablespoon butter in a small skillet over medium heat. Once melted, add the garlic. Cook until fragrant - about a minute. Add the panko breadcrumbs and stir to combine. Cook for about another minute. They will continue to brown in the oven. Transfer the breadcrumbs to a small bowl. Allow to cool for a couple minutes then stir in the Parmesan cheese, parsley and 1/4 teaspoon salt
  2. Place a large piece of parchment paper on the counter. Remove the dough from the fridge and roll out into a 12 inch circle
  3. Transfer the parchment paper and dough to a baking sheet
  4. Add the cheese to the dough, leaving a 1.5 - 2 inch border around the edges
  5. Layer the heirloom tomato slices on top of the cheese - slightly overlap the slices. Place the cherry tomatoes over the heirlooms
  6. Pour 1 tablespoon olive oil over all the tomatoes. Season with salt and pepper and 1/2 teaspoon oregano
  7. Add the breadcrumbs on top of the tomatoes. There may be some breadcrumbs left over
  8. Fold the edges of the dough over the filling to form a "crust" and brush the beaten egg over the crust
  9. Bake until the crust is golden brown - about 35 - 40 minutes. Remove from the oven and allow to cool for a couple minutes before serving
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