let’s make something Naughty
Heirloom Tomato & Caramelized Onion Galette
make me
Ingredients
Serving Size: 4-6 people
For the galette
1 sheet pie dough (homemade or store-bought), thawed
1 (5.2 oz) package garlic & herb Boursin cheese (can use spreadable cheese of your choice)
2 tsp maldon salt (for tomatoes)
1/2 tsp black pepper
2 medium heirloom tomatoes, sliced 1/4-inch thick
1 egg, beaten + 1 tsp water (for egg wash)
For the Caramelized Onions and Shallots
2 large sweet onions, thinly sliced
2 shallots, thinly sliced
3 tbsp unsalted butter
1/2 tsp salt
1/2 tsp black pepper
4–5 sprigs fresh thyme (or 1 tsp chopped leaves)
1–2 tsp Worcestershire sauce
For finishing
1–2 tbsp good olive oil
Zest of 1 lemon
Sprinkle of freshly grated Parmesan (as much as you’d like)
Torn fresh basil
Freshly cracked black pepper
Instructions
1. Caramelize the onions and shallots
Heat butter in medium skillet on medium heat
Add onions, shallots, thyme, pepper, and 1/2 tsp salt
Cook, stirring occasionally, for 30–40 minutes until deeply golden, soft, and jammy. In the last 10 minutes, add in the Worcestershire. Stir.
Let cool.
2. Prep the tomatoes
Arrange tomato slices on paper towels or on a wire rack.
Sprinkle lightly with maldon salt (or any sea salt) on both sides.
Let sit for 15–20 minutes to draw out excess moisture, then gently pat dry.
3. Assemble the galette
Heat oven to 425°F.
Roll dough into a 12–13 inch rustic circle on parchment paper on a baking sheet.
Spread the Boursin evenly over the center, leaving a 2-inch border.
Top with the caramelized onions and shallots.
Arrange the heirloom tomato slices in overlapping layers, starting from the outer layer first.
Fold the edges of the dough over the filling.
Brush the crust with beaten egg wash.
Optional: sprinkle the crust with parmesan and dried thyme for extra flavor.
4. Bake
Bake for 35-40 minutes, until the crust is deeply golden and crisp.
If the tomatoes release excess liquid, carefully blot the top with a paper towel when it comes out of the oven.
5. Finish
Let cool for 10–15 minutes.
Drizzle with olive oil.
Sprinkle with lemon zest, Parmesan, basil, and black pepper.
There’s nothing better than peak summer tomatoes, and this galette is one of my favorite ways to showcase them. Creamy Boursin creates the perfect base (and so so easy) for sweet caramelized onions and shallots infused with butter, and thyme. While layers of juicy heirloom tomatoes bake into a flaky, golden crust. Finished with fresh basil, lemon zest, Parmesan, and a drizzle of olive oil, it’s simple, beautiful, and packed with summer flavor.
summer, MainSqueeze, Appetizers
