Ingredients:
- 1 small galette crust (basically like a pie crust)
- 6 halves slow roasted tomatoes
- 1 large yellow onion
- some pesto or basil leaves
- olive oil, salt and pepper
- 8 ounces goat cheese (thank you Lisa!!)
- 1 egg yolk
- 2 tablespoons heavy cream
Make It:
Finely slice the onions into half circles and saute in olive oil on low heat for 45 minutes until they caramelize. Let them cool. Mix in some pesto, if using.
Preheat the oven to 375.
Roll out the pastry dough to a circle about 12 inches in diameter. Put it on a parchment sheet on a cookie sheet.
Put 3/4 the goat cheese on the pastry. Put the onions. If you're using basil leaves, put them on next. Them put the tomatoes on top of that. Season with salt and pepper, and drizzle with olive oil. Sprinkle the rest of the cheese on top.
Fold an inch or so of the edge of the dough up and over all the way around. Brush the dough with egg yolk and cream, whisked together with fork.
Bake for 50 minutes to an hour on the bottom rack of the oven. As soon as you take the tart out of the oven, slide it onto a cooling rack so it doesn't get soggy.
I originally intended to make a tomato tarte tatin like this one, but I had bought phyllo dough instead of puff pastry, and didn't realize my error until too close to dinner to correct it. So I changed course to this galette.
I had the roasted tomatoes in the freezer from late August and September when we had tomatoes coming out our ears. And I still have some pesto too from summer. This was a good way to use both those in midwinter in a way that really let us enjoy the good flavors of summer. The onions were OSF and the goat cheese was from Lisa in our CSA (yummy!!!), so it was a pretty local, though not very seasonal, dish.
