Heirloom Tomato Galette

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Hi, Everybody! Happy Weekend! We have a four day weekend here and I couldn't be happier! It's beautiful and sunny outside and for once, we don't have plans to do anything or go anywhere all weekend! What a great feeling! There is a farm right down the road from us that has its own little shop where they sell their flowers, fruits and vegetables (they also sell their own ice-cream that's oh-so-good!) and as soon as I saw these beautiful heirloom tomatoes there today, I knew exactly what I was going to use them for! This Heirloom Tomato Galette is absolutely delicious, and the perfect summer meal! It's light and fresh, and really quick and easy to make! And besides being really good, it also looks so pretty with all the red, orange and yellow tomatoes! Paired with a great salad, a slice of this galette makes for a great summer lunch! Here is my recipe...

HEIRLOOM TOMATO GALETTE*Serves 4 - 6*YOU WILL NEED:

PASTRY:
1 cup all-purpose flour
1/2 tsp salt
4 tbs unsalted butter, diced
3 tbs ice water
FILLING:
4 large tomatoes (use a variety), thinly sliced
6 slices Mozzarella cheese
1/2 tsp dried oregano
1/2 tsp salt
1 tbs olive oil

DIRECTIONS:1. Start off by making your pastry. Mix together the flour and salt, then add in the diced butter (make sure that it's cold) and mix until the mixture resembles coarse meal. Then begin adding the ice water, one tablespoon at a time, and mix until a dough forms. Wrap the dough up in plastic wrap and refrigerate for 10 minutes.

2. While the dough is chilling, preheat your oven to 425deg F and line a large baking sheet with parchment paper.

3. Next, take the dough out and roll it out into a 13-inch circle. Transfer it onto your baking sheet. Arrange the Mozzarella cheese slices on top of your dough, leaving a 1.5 inch border around the edges. Next, arrange your thinly sliced tomatoes on top of the cheese, then fold the pastry border over the tomatoes. Sprinkle with salt and dried oregano, and drizzle with olive oil. Brush the pastry with olive oil. Bake for 25 minutes, or until the tomatoes are bubbling and the pastry is golden brown. Let cool for 5 minutes before serving. Serve with salad.




Happy Baking, Everyone!I will be linking to:Mangia Mondays at Delightfully Dowling, Makin' You Crave Mondays, Skip to My Lou, Tip Junkie, Cozy Home Scenes, The Shabby Nest, My Romantic Home, Chic on a Shoestring Decorating, Bubbly Nature Creations, Tatertots and Jello, Six Sisters' Stuff and Be Different, Act Normal.