This rustic-style savory tart was developed by Earthbound Farm Executive Chef Sarah LaCasse for a summer Chef Walk at our Farm Stand. It showcases fresh fennel and ripe heirloom tomatoes at their height of flavor. The dough owes its delightfully light texture to rolled oats (not oat bran).
Paired with a simple salad of mixed baby greens, this is a perfect luncheon entrée or light supper. It's delicious for a special brunch; smaller portions make great appetizers, too.
This recipe makes multiple galettes; wrapped tightly, they freeze well. The dough recipe sizes up or down easily and freezes beautifully; you might consider making extra batches at once and freezing them for future use.
Crust:
2-1/2 cups unbleached all-purpose flour
1-1/2 cups whole wheat pastry flour
1-1/3 cups rolled oats, processed to fine meal
2 tablespoons sugar
1 teaspoon salt
1 pound (4 sticks) butter, cold, cut into small pieces
1/3 cup ice water
Filling:
1 medium onion, sliced thinly
1 small fennel bulb, sliced thinly
2 tablespoons olive oil
4-5 small or 1 large heirloom tomato,
sliced and drained on paper towels
1/4 cup grated jack cheese
Salt and freshly ground black pepper, to taste
1 egg for egg wash, optional
Basil leaves for garnish, chiffonade or coarsely chopped
To make the crust: Combine the flours, oats, sugar, and salt in the bowl of a stand mixer. Add the pieces of butter a few at a time until fully incorporated. Add the ice water gradually just until the dough forms a loose ball. Don't overmix the dough or it will be tough. Place the dough in the refrigerator for at least 30 minutes before using.
To assemble the galette: Preheat oven to 375 degrees F.
Slice the tomatoes. Place the slices on paper towels and sprinkle with salt. This step draws some of the moisture out of the tomatoes without changing their texture or flavor — it’s very important to minimize moisture so the crust doesn't get soggy during baking.
While the tomatoes are draining, sauté the onion and fennel, stirring frequently, until soft and starting to brown. Set aside to cool.
Roll out the dough into a 10-inch circle; this will be the shell of your tart. Transfer the shell to a parchment paper-lined baking sheet. Spread the cooled onion-fennel mixture on the shell, leaving a 1 to 1-1/2” border all around. Blot the tomatoes well, then lay them in concentric circles on top of the onion-fennel mixture. Sprinkle the cheese over the tomatoes, and season to taste with salt and pepper.
Make a small cut in the margin of the dough, and begin folding the edge of the dough over the tomato layer, tucking as you go (as if you’re pleating fabric), continuing in one direction around the whole tart. Brush the exposed tart shell with egg wash, if desired, to give the crust a nice golden sheen.
Bake the galette 30-35 minutes until golden brown. Remove from the oven, and garnish with basil. Serve warm or room temperature.
Nutrition Note:
Whole wheat flour is more nutritious and has more fiber than white flour because the bran and the germ aren’t removed during milling. However, baking with regular whole wheat flour produces baked goods that are heavier and denser than those made with traditional all-purpose white flour. The good news is that whole wheat pastry flour is becoming more widely available. While it still isn’t as light as traditional all-purpose white flour, it’s close in texture and taste, making it appropriate for baking all but the most delicate pastries, quick breads, and cakes.
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