Heirloom Galette

Even before the first bite, you simply know you’ve made something amazing with your tomato bounty. For an extra treat, drizzle with Aceto Balsamico Maletti before serving.

Ingredients (4 servings)
DOUGH 
½ cup Salted Butter
1½ cups All Purpose Flour, sifted
pinch of Salt
pinch of Sugar
⅓ cup Cold Water – approx.
FILLING
4 Shallots, diced (approx. 1 cup’s worth)
2 tsp vomFASS Don Carlos Extra Virgin Olive Oil + more for drizzling
8 oz Goat Cheese
2 – 3 Tbsp Honey
3 – 4 Heirloom Tomatoes, sliced
½ tsp Sea Salt & Coarse Black Peppercorn or to taste
1 tsp vomFASS Basil Extra Virgin Olive Oil
2 tsp fresh thyme
1 Large Egg, beaten
Fresh Basil, garnish

Directions
Using a handheld cheese grater, grate butter into a small bowl, then freeze for 10 minutes. 
While butter freezes, combine flour, salt, and sugar in large mixing bowl.
When ready, whisk cold grated butter into flour mixture until a mealy texture takes hold, then slowly begin adding water, 1 tablespoon at a time, until dough takes shape. 
Next, gather dough in a ball and transfer to lightly floured surface before shaping into a flattened round.  
Tightly wrap in plastic wrap, then refrigerate for 45 minutes until dough is firm and cold.
While dough chills, in small skillet combine shallots and 2 teaspoons Don Carlos extra virgin olive oil. Sauté over medium-high flame until shallots are lightly caramelized (~10 minutes), then remove from heat to cool.
Preheat oven to 375˚F. Line baking sheet with parchment paper, sprinkling the top with a touch of flour.
With a floured rolling-pin roll out the chilled dough into a 1/8″ thick sheet, then transfer to parchment-lined baking sheet. 
Crumble goat cheese in a circular motion over the rolled-out dough, leaving a roughly 2″ border along the edges.
Drizzle a heavy serving of honey over goat cheese, then evenly top with caramelized shallots.
Next, liberally season sliced tomatoes with salt & pepper before layering over goat cheese and shallots.
Generously drizzle Basil Extra Virgin Olive Oil over tomatoes, then lastly sprinkle with thyme.
Fold up the edges of the dough around the tomatoes, then brush the crust with beaten egg. 
Bake galette for 1 hour* until the crust is golden and the tomatoes have begun to char, then cool for 2-3 minutes before serving.
Garnish with fresh basil.

Tomatoes + EVOO = Nutritional Win!

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