Late Harvest Tomato Rustic Galette

A rustic galette made with juicy late summer tomatoes all cooked with butter and onions – Mmm Mmm good this simple savory tart is. The kids and I couldn’t stop eating this tomato tart! To make this delicious tart all I did is take my Mom’s tomato and onion on toast recipe and added it to a pastry dough. And since this is a tomato tart after all, to keep the juicy tomatoes from sogying up the pastry crust, I lined the pastry crust with sharp cheddar cheese. That’s it. A delicious tart made with as few ingredients as possible to appreciate the pure simple flavors of tomatoes and onions. You have to give it a try!

Here’s the best part, the tart holds well for hours! I made it on a weekend afternoon and we had it with a side salad, and then had it for leftovers. The tart didn’t get soggy or taste any less delicious. Even better is that we were able to warm it in the microwave for just 15 seconds and it was as warm, flaky and tomato delicious as ever! Make it for lunch, or as an appetizer, or for a light dinner. No matter the occasion this tart is going to wow your family and friends.

The taste? It has an intense sweet and sour tomato flavor with the lovely aroma of onions all cooked in butter. I don’t’ know how else to describe the flavor – it’s a lot of flavor packed into one little bite! Super delicious and super good!!

With loads of late summer tomatoes available at the farmer’s markets and for someone like me who just received a bounty of tomatoes gifted from my friend Veena and neighbor Jim, now is the perfect time to make this delicious tomato tart.

Late Harvest Tomato and Onion Rustic Galette
makes 2 galettes

Ingredients:

2 frozen pastry dough thawed. Cook’s Notes: So why make two medium sized tarts instead of 1 big tart? To be honest, it’s easier to manage a smaller tart than a giant one.
Tomatoes!! Lots of it! To make 2 medium sized tarts my daughter Rani cut up almost 10 tomatoes.

2 medium onions cut up any way you like.
2-3 tbsp butter
2 cups sharp cheddar cheese shredded
Salt and pepper
Fresh basil leaves
2 tbsp milk

Directions:

Preheat oven to 400 degrees. Line two baking sheets with parchment paper.
In a large sauté pan melt butter. Add the onions and cook until soft and slightly caramelized about 5-7 minutes.

Next add all the tomatoes and cook them until the juices are released and the tomatoes start to break down. This takes about 15 – 20 minutes. By now the tomatoes should be nice and soft and slightly thickened with a little bit of tomato juices still in the pan. Turn the stove off add salt and pepper, and let the mixture cool.

While the tomatoes are cooking roll out the pastry dough into an 8×11 inch rectangle. Place the pastry dough onto the two baking sheets. Sprinkle each with 1-cup cheddar cheese.

Next add the cooled tomato mixture, leaving a little bit of space from the edge of the dough. Crimp the edges of the pastry crust so it holds the tomatoes in place, almost like a vessel. Brush the edges with milk and sprinkle some extra cheese on top.