📝 About This Recipe
This stunning open-faced tart celebrates the effortless elegance of French country baking, featuring a buttery, flaky shortcrust folded over a savory summer filling. The crust is infused with fresh thyme, providing a fragrant base for a layer of nutty Gruyère cheese and juice-heavy heirloom tomatoes. It is the ultimate expression of 'rustic-chic,' offering a sophisticated balance of salty, savory, and buttery flavors that shine whether served warm or at room temperature.
🥗 Ingredients
Herbed Shortcrust Pastry
- 1 1/2 cups All-purpose flour (chilled)
- 1/2 cup Unsalted butter (cold, cubed into 1/2-inch pieces)
- 1/2 teaspoon Kosher salt
- 1 teaspoon Fresh thyme leaves (finely chopped)
- 3-4 tablespoons Ice water (as needed)
The Filling
- 1 1/2 pounds Heirloom tomatoes (sliced 1/4 inch thick)
- 1 cup Gruyère cheese (freshly shredded)
- 1 tablespoon Dijon mustard (for brushing the base)
- 2 cloves Garlic (minced)
- 1 small Shallot (thinly sliced into rounds)
- 1/2 teaspoon Sea salt and black pepper (to taste)
Finishing Touches
- 1 large Egg (beaten with 1 tsp water for egg wash)
- 1 tablespoon Extra virgin olive oil (for drizzling)
- 1/4 cup Fresh basil leaves (torn for garnish)
- 1 teaspoon Honey (optional drizzle)
👨🍳 Instructions
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1
Place the sliced heirloom tomatoes on a double layer of paper towels. Sprinkle lightly with salt and let sit for 20 minutes to draw out excess moisture; this prevents a soggy crust.
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2
In a large bowl, whisk together the flour, salt, and chopped thyme. Add the cold, cubed butter.
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3
Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized chunks of butter remaining.
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4
Drizzle in the ice water one tablespoon at a time, tossing with a fork until the dough just begins to come together. Do not overwork.
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5
Turn the dough onto a lightly floured surface, gather into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
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6
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
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7
On the parchment paper, roll the chilled dough into a 12-inch circle. It doesn't need to be perfect; the rough edges add to the rustic charm.
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8
Spread the Dijon mustard over the center of the dough, leaving a 2-inch border around the edges.
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9
Sprinkle the shredded Gruyère and minced garlic over the mustard layer.
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10
Pat the tomatoes dry once more and arrange them over the cheese in an overlapping circular pattern. Top with the sliced shallots.
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11
Gently fold the edges of the dough over the tomatoes, pleating it as you go to create a border. The center should remain open.
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12
Brush the dough border with the egg wash and drizzle the tomatoes with a little olive oil and cracked black pepper.
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13
Bake for 40-45 minutes, or until the crust is deeply golden brown and the tomatoes are softened and slightly caramelized.
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14
Remove from the oven and let cool on the pan for 10 minutes. This allows the juices to set so the crust remains crisp.
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15
Garnish with fresh basil and an optional drizzle of honey before slicing into wedges.
💡 Chef's Tips
Always use ice-cold butter and water; the steam from the cold butter hitting the hot oven is what creates those flaky layers. Salting the tomatoes beforehand is non-negotiable for a savory galette to avoid a 'soupy' center. If the dough gets too warm while you are rolling it, pop it back in the fridge for 10 minutes before baking. You can substitute Gruyère with sharp white cheddar or fontina for a different flavor profile. For a sweet version, swap the herbs for sugar in the dough and use stone fruits like peaches or plums.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or a dry Rosé. Serve alongside a simple arugula salad with a lemon-shallot vinaigrette to cut through the buttery pastry. Add a dollop of crème fraîche or Greek yogurt on top for extra creaminess. Works beautifully as a centerpiece for a weekend brunch alongside soft scrambled eggs. Serve warm as an appetizer at your next garden party.