Fromage Blanc Tomato and Onion Galette
Fromage Blanc, Tomato & Caramelized Onion Galette
Our tangy and savory Garlic Olive Fromage Blanc serves as the foundational layer for a rustic galette that is bursting with right-off-the-vine tomato flavor. The freshly made pastry dough is buttery and flakey, and is super simple to bring together using a food processor. Sub out packaged pie dough if you’re not pastry-inclined!
1 1/4 cups all-purpose flour
½ tsp. salt
10 Tbs. (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
2 TB ice water, plus more as needed
¾ Cup Face Rock Garlic Olive Fromage Blanc
¾ Cup Freshly Grated Parmesan Cheese
4 large tomatoes, sliced 1/4” Thick
1 medium Onion, peeled and sliced
1 TB Olive Oil
2 TB White Wine
1 tsp Rosemary, chopped
2 TB Basil, julienned or chopped
Combine the flour and salt into the bowl of a food processor and pulse a few times to combine.
Add the chilled butter and pulse until the mixture resembles coarse meal. Add 2 TB of ice water and pulse 3 or 4 times, or until the dough holds together when squeezed with your fingers, but is not sticky. If it is still crumbly, add more water, 1 tsp. at a time, pulsing twice after each addition.
Turn the dough out onto a work surface and shape into a ½ inch thick disk. Wrap with plastic wrap and refrigerate for 1 hour or up to overnight.
Line a large baking sheet with a double layer of paper towels. Lay out the tomato slices in a single layer on the baking sheet and sprinkle with salt. Flip the tomatoes over and sprinkle second side with salt. Allow the tomatoes to sit for 30 minutes. Pull Fromage from the fridge to soften. While tomatoes are draining, pull the Fromage from the fridge to soften, preheat the oven to 400°F, and caramelize the onions.
Heat oil in a large skillet over medium heat. Add the onions and stir to evenly coat with oil. Reduce heat to low, cover the pan and steam the onion for 10 minutes, stirring occasionally. Uncover the onions, add white wine, and lightly salt and pepper. Continue to cook and stir the onions until they are browned and the pan is nearly dry, about 10-15 minutes.
Assemble the Galette
Preheat oven to 400°F
On a lightly floured silicone mat or piece of parchment paper, roll out the dough into a circle that is 1/8 inch thick. It is okay if the edges separate near the ends.
Spread the Garlic Olive Fromage Blanc onto the dough, leaving a rough 2 inch border. Top the Fromage with grated parmesan. Distribute caramelized onion evenly over the cheese. Arrange tomato slices onto the onion, overlapping the slices in a spiral pattern. Sprinkle with basil and rosemary. Fold over the edges of the galette and move the mat or parchment paper onto a baking sheet.
Bake at 400°F until pastry is golden brown, about 15-20 minutes.