If you see plump ripe tomatoes hanging on the vine, seize the moment of the tomato!
Local Sonoma County cookbook author and Press Democrat columnist Michele Anna Jordan knows how to make the most of the season. Tomatoes, bacon and our goat cheese aged cheddar peeking out of a toasty galette-style crust– how can you go wrong?
Note: For instructions on making the galette dough, click here.
- To make zucchini tarts, omit the bacon and use thin (1/4-inch) rounds of zucchini in place of tomatoes, arranging them in concentric circles on top of the cheese. Scatter 2 teaspoons of minced fresh garlic over the zucchini, brush with a little olive oil, season with salt and pepper and bake until the crust is golden brown.
- For red onion tarts, cut 3 to 4 red onions into very thin slices and saute in about 3 tablespoons olive oil over very low heat until limp and fragrant, about 8 to 10 minutes. Remove the onions from the heat and season with kosher salt, several turns of black pepper and 2 teaspoons minced oregano leaves. Fill the dough with the onions as described above (omitting the tomatoes and bacon) and bake in a 400 degree oven for about 40 minutes, until the crust is golden brown. Transfer to a rack to cool and serve warm.
Tomato Galette with Bacon
- Yield: 4-6 Servings
Savory galette with bacon, tomatoes, & Redwood Hill Farm Aged Cheddar
- 4-5 medium tomatoes select dense-fleshed tomatoes that are heavy for their size
- 4 strips bacon
- 1 14-inch galette see separate recipe for details on how to make galette
- 3 ounces Redwood Hill Farm Smoked Goat Cheddar or Italian fontina
- 1 egg white(s) mixed with 1 tablespoon of water
- 2 tbsp chives fresh snipped chives or fresh minced Italian parsley
- 1 tsp salt coarse ground sea salt or Hawaiian alaea salt
- black pepper fresh milled
- Galette Dough
- Prepare galette dough recipe and keep chilled until ready to use.
- Remove the stem cores of the tomatoes and slice off each end. Cut each tomato into 3/8-inch thick round slices, season with salt, cover the slices with a tea towel and set them aside.
- Fry the bacon until it is just crisp; transfer to absorbent paper and set aside.
- Drain the juices that have collected around the tomatoes, using your fingers to press out any large pockets of seeds and gel.
- Preheat the oven to 400 degrees. Remove the chilled dough from the refrigerator and if you have not put it on a baking sheet lined with parchment, do so now.
- Arrange the cheese over the surface of the tart, leaving a 2-inch margin around the edges. If more juices have formed around the tomatoes, drain them again and set the tomatoes on top of the cheese in concentric circles that overlap slightly. Season the tomatoes lightly with kosher salt and generously with black pepper from the mill. Scatter the chives over the top of the tomatoes, arrange the bacon strips on top, and then gently fold the edges of the tart up and over the tomatoes, pleating the edges as you fold them. Using a pastry brush, brush the edge of the tart lightly with the egg wash and sprinkle it with the sea salt or Hawaiian salt.
- Bake until the pastry is golden brown and the tomatoes soft and fragrant, about 35 to 40 minutes.
- Transfer to a rack to cool, cut into wedges and serve warm.
- Course: Entrée