Tested till perfect Tomato Potato Galette
Tomato Potato Galette
Photography by Matthew Kimura

Tomato Potato Galette

Serve this scrumptious show-off tart as a vegetarian main brunch dish or side dish.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6

Ingredients

  • 1-1/2 cups 1-1/2cupsall-purpose flour
  • 1/4 tsp 1/4tspsalt
  • 1 pinch 1pinchcayenne pepper
  • 1/3 cup 1/3cupcold butter
  • 1/3 cup 1/3cupcold shortening
  • 1 tsp 1tspwhite vinegar
  • 1/4 cup 1/4cupcold water, (approx)

Filling:

  • 3 3Yukon Gold potatoYukon Gold potatoes, (1-1/4 lb/625 g total), peeled
  • 6 6plum tomatoplum tomatoes
  • 1 tsp 1tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 tbsp 1tbspextra-virgin olive oil
  • 2 2oniononions, sliced
  • 2 2cloves garlic, minced
  • 1/2 tsp 1/2tspcrumbled dried rosemary or aniseed, crushed
  • 1-1/2 cups 1-1/2cupsgrated Asiago cheese
  • 2 2eggeggs, beaten
  • 1 tbsp 1tbspgrated Parmesan cheese
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Preparation

In bowl, stir together flour, salt and cayenne pepper. With pastry blender or 2 knives, cut in butter and shortening until mixture is in fine crumbs with a few larger pieces. Stirring with fork, pour in vinegar and enough of the water to make dough hold together. Press into disc; wrap in plastic wrap and refrigerate until chilled, at least 30 minutes.

Filling: In large saucepan of boiling salted water, cover and cook potatoes just until tender, about 20 minutes. Drain and let cool. Thinly slice crosswise; transfer to large bowl.

Meanwhile, cut tomatoes lengthwise into 1/2-inch (1 cm) thick slices; place on foil-lined rimmed baking sheet. Sprinkle with pinch each of the salt and pepper; broil, turning once, until slightly shrivelled and edges are blackened, about 10 minutes. Let cool.

Meanwhile, in skillet, heat oil over medium heat; cook onions, garlic, rosemary and remaining salt and pepper, stirring occasionally, until onions are golden, about 10 minutes. Add to potatoes along with Asiago cheese and all but 1 tbsp (15 mL) of the eggs; toss gently to combine.

On lightly floured surface, roll out pastry to 16-inch (40 cm) circle; place on pizza pan. Spread potato mixture over pastry, leaving 2-inch (5 cm) border uncovered. Arrange tomatoes on potato mixture; sprinkle with Parmesan cheese. Fold border over top, pleating to fit. Brush pastry with remaining egg.

Bake in bottom third of 400°F (200°C) oven until pastry is golden, 40 to 45 minutes. Let stand on rack for 10 minutes before cutting. (Make-ahead: Let cool. Cover and refrigerate for up to 6 hours. Rewarm before serving.) 

Nutritional Information per serving:

cal 0544 pro 14g total fat 34g sat. fat 16g
carb 46g fibre 3g

1

sodium 31mg

% RDI:

calcium 24 iron 16 vit A 25 vit C 27
folate 25
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