Tomato Galette

We're nearing that part of summer when the garden is draped in juicy, plump tomatoes and we cooks are finding ways to use them in just about every meal. I recently made this galette for my lunch bunch and had such rave reviews that I want to share it with you just in time for tomato season.

GALETTE DOUGH
Yields one 9" galette, which can be sliced into 6-9 pieces
2 c all purpose flour, plus more for dusting
3 Tbs lard or duck fat, chilled and broken into small bits
3 Tbs butter, unsalted, sliced into 3 pieces (if making dairy free, use all lard or duck fat)
Cold water, about 1/4 - 1/2 cup
pinch of sea salt
coarse sea salt for garnish

Pre-heat the oven to 400 degrees F
Assemble dry ingredients in a large bowl and, with a pastry cutter, a fork, or your hands, work the lard/ duck fat and butter into the flour until the pieces are incorporated. When you clump the flour mixture in your hand, it should hold form.
Drizzle in slowly 1/4 c of the cold water and stir with a fork until the dough comes together in a ball. Slowly add more water if it is too dry to stick together.
Pour out onto the floured counter and knead briefly to bring it into a ball shape.
Cover with plastic wrap or wax paper and put in the fridge for at least 20 minutes or up to overnight.

Galette Filling
caramelized onions
2-3 large onions, peeled and sliced
1 Tbs ground vadouvan curry
Olive Oil, to coat the pan (around 1/4 c)
Salt to taste
Place the onions, salt, and vadouvan in a large pan with enough olive oil to fully coat the surface. Cook over medium heat for at least 30-60 minutes until they are soft and caramelized. You may need to stir frequently and adjust the temperature to be sure that they do not burn, as they cook down. If they start to get too dark (you will hear a dry crackling sound in the pan from the moisture evaporating more quickly and drying out and also possibly smell something burning) lower the heat, add a bit of water or wine, scrape up the browned bits (official name, fond) and continue cooking. These can be made up to 4 days in advance and stored in your fridge or freezer for longer.

Tomatoes
3-4 Large tomatoes, sliced into 1/4" rounds, or, 1 pint cherry tomatoes cut in half
Small handful of fresh dill, chopped
Salt to taste
Extra Virgin Olive Oil, to taste
Place the tomatoes on a sheet pan or plate, (or in a bowl for the cherry tomatoes) and sprinkle with salt. Let sit while you roll out the dough

Assembling
Roll out the chilled dough onto a floured surface to the desired size (should be about 12" in diameter)
Place it on a sheet pan or in an iron skillet
Layer the caramelized onions on the bottom, leaving about a 2 inch rim that will be folded up around the galette
Layer the sliced tomatoes on top of the onions
Fold the galette dough up around the tomatoes, pinching each turn (youtube has some good tutorials if you search)
Beat 1 egg in a small dish and brush it onto the dough (you will not use the whole egg),
Sprinkle coarse sea salt or maldon salt around the rim, and
Drizzle olive oil over the top of the tomatoes

At this point, you could put the entire thing into the freezer to bake at a later date, or put it into the pre-heated oven. It will generally cook around 20-30 minutes, and what you're looking for is the tomatoes to have some liquid bubbling up around them and a little bit of dark color on parts of the tomatoes. Also, generally when you can start to smell it in the oven, it's telling you that it's done, or close to done.

After you pull it, let it rest and sprinkle some cut dill over the top

Let cool for at least 15 minutes before you slice into it and enjoy!