How do you make a galette not soggy?

There are a few ways to make sure your galette bottom stays crisp instead of getting soggy. Brush the interior crust with egg white. Brushing the interior crust of the galette with egg white before adding the filling is a tried and true method for preventing a soggy bottom. ... Add a bottom layer. ... Use a pizza stone. Dec 23, 2023

What is the difference between a pizza and a galette?

A galette or, more specifically, a Breton galette, is often described as the French version of pizza . It essentially looks like a large grey or dark brown pancake. However, the key difference between this dish and the French crepe is that these so-called 'pancakes' are savoury, rather than sweet.

Why is my galette soggy?

Whether making a sweet or savory galette, a soggy bottom can be difficult to avoid because the fruits or vegetables in the filling release water as the galette bakes . Here at ATK, we've come up with many crisp-crust solutions, such as parcooking the vegetables in the filling or macerating and draining the fruit.

How do you know when a galette is done?

Step 5. After about 15 minutes, check the galette, rotating the pan if the crust is not browning evenly. The galette is done when the crust is deep golden brown and the fruit is bubbling .

Is galette crust same as pie dough?

A galette is a free-form pie that is made, not in a pie dish, but on a sheet tray. One single layer of pie dough is rolled out into a large circle and generally topped with a fruit filling, like apples or blueberries.

What is hidden in the galette?

You may well ask. The trick here is that hidden somewhere within the galette is the féve - the literal translation being a bean - for some lucky recipient to find. If they find it in their slice, they can claim the golden crown which is always provided along with a galette des rois, as in the photograph above.

Why do the French eat galette?

The French have been serving up galette des rois since the 14th-century. Traditionally, it's served on January 6th – the 12th day of Christmas – to celebrate the Epiphany, a religious feast day commemorating the arrival of the Three Kings to the manger where Jesus was born .

Why is my pastry soggy in my pie?

If the fat melts before a strong gluten structure has formed, the pastry will end up soggy . Overly moist fillings can also contribute to a soggy bottom as the liquid will drop to the bottom of the pie and ooze into the pastry. To ensure crisp pastry, the base can be blind baked before adding the filling.

How do you crisp soggy puff pastry?

Preheat oven or toaster oven to 350 degrees. Bake a foil-wrapped pastry until it springs back when you gently press down on the top (about 10 minutes). Peel back the foil to expose the top of the pastry and bake until crisp to the touch (about 5 minutes).

Can you refrigerate a galette before baking?

Place the galette in the fridge for 20-30 minutes to chill while you preheat the oven to 375°f / 190°c . Brush the galette crust with egg wash, then sprinkle the galette all over with raw sugar. Bake the galette for 35 to 40 minutes, until the pastry is deep golden brown.

Should you brush bottom of pie crust with egg?

An Egg or Cream Wash An egg wash will give your pie crust a glossy finish . A cream wash will give your pie crust more of a semi-golden, matte-like finish. Skipping a wash altogether can leave your crust looking stark.

Three Cheese Tomato Thyme Galette Recipe (2024)

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Three Cheese Tomato Thyme Galette, a true slice of summer packagedperfectly in a tomato pie! A homemade crust layered with heirloom tomatoes, shallots, thyme, Parmesan, Asiago and sharp white cheddar cheese.

It’s that time of year for beautiful, juicy, vine-ripe tomatoes. I’m not sure why the distinct flavor of garden-grown tomatoes cannot be replicated in a green house or in a mass-produced environment. I do know that because of this fact, it makes me appreciate them even more.

Their taste, texture and shape are only something that can come straight from the soil and the sun. An intricate crafted work of art that nature has perfected.

And because of this, tomatoes are the single largest crop in every garden I own – always. I have to be honest: if someone told me I could plant a garden but not tomatoes, I would probably pass on the whole thing. I know - possibly a little dramatic, but the truth nonetheless. If you’ve had the pleasure of enjoying your own homegrown tomatoes or some from the local farmers market, then I’m sure you understand.

I’m quite certain garden-grown tomatoes and fresh corn on the cob are served daily in heaven. Don’t you think? Truly heavenly bounty!

When we had a larger garden in Boston, we planted several different varieties of tomato seedlings we found at a local organic farm: Sun Gold cherry tomatoes, Brandywine beefsteak tomatoes, and some Black Krim slicing tomatoes. We rounded out our medley of heirloom tomato plants with some Super Sweet 100’s and a few Mountain Fresh slicers from the local nursery.

In total we had over 40 tomato plants we nurtured and cared for this summer… and the reward has been massive. We’ve enjoyed and shared bushels of gorgeous, juicy, sweet glorious fruit.

After moving to Florida we downsized the garden, but I stuck with my "tomatoes first!" policy. But the harvest time is still oh so rewarding. And to be honest it’s even a little overwhelming. You have all of these edible treasures that you’re stewarding. They are all little gifts packed in beautiful and unique wrappings that deserve to be savored and celebrated.

Three Cheese Tomato Thyme Galette Recipe

Three Cheese Tomato Thyme Galette - A homemade crust layered with heirloom tomatoes, shallots, thyme, Parmesan, asiago and sharp white cheddar cheese.

Prep Time1 hour

Cook Time45 minutes

Total Time1 hour 45 minutes

Ingredients

For the All-Purpose Galette Dough:

6 ¾ ounces unbleached all-purpose flour, (about 1 ½ cups)
½ teaspoon granulated sugar
¼ teaspoon kosher salt
4 ½ ounces cold unsalted butter (9 tablespoons), cut into ½-inch pieces
4-5 tablespoons ice water

For the Galette Filling:

2 pounds heirloom tomatoes
2-3 large shallots
1 egg
1 teaspoon heavy cream or half and half
2 tablespoons minced fresh thyme
4 ounces shredded sharp white cheddar cheese
2 ounces shredded asiago cheese
2 ounces shredded Parmesan cheese
Salt and pepper

Instructions

For the Galette Dough:

In a food processor, pulse the flour, sugar, and salt to combine. Add the butter pieces, and pulse until the mixture looks like coarse meal with some pea-sized pieces. Sprinkle with 4 Tbs. of the ice water, and pulse until the dough comes together. If too dry, add the remaining water by the teaspoon, and pulse until the dough just comes together.
Form the dough into a ball, place between two sheets of plastic wrap, and press it into an 8-inch round disc. Wrap it tightly in the plastic wrap, and refrigerate for at least 1 hour or up to 2 days before rolling out. (Or freeze it for up to 2 months; thaw in the refrigerator overnight before rolling it out.)

For the Galette:

Slice the tomatoes about ¼ inch thick and place on a wire rack over a baking pan. Sprinkle with salt and let sit for 30-45 minutes. Heirloom tomatoes have lots of juices and some needs to be released in order for the Galette to not be soggy.
Meanwhile, position a rack in the center of the oven and heat the oven to 400°F. Take the dough out of the refrigerator and let sit at room temperature until it is pliable, 10 to 15 minutes.
While waiting for the dough to become pliable, slice shallots thinly and set aside. In a small bowl, whisk the egg and cream and set aside.
Roll the dough between 2 sheets of lightly floured parchment paper into a 14-inch round, adding a bit more flour if it sticks. Transfer on the parchment to a baking sheet, and discard the top sheet of parchment paper.
Leaving a 2-inch border, sprinkle half of the thyme, shallots, and cheese, then layer on all of the tomatoes and sprinkle with pepper. Now sprinkle on the rest of the thyme, shallots and cheese.
Fold the edge of the dough up and over the filling, making folds as you follow the circumference of the galette. Place in the refrigerator for 10 minutes, remove and brush the folded dough with the egg wash.
Bake, rotating the baking sheet once half-way through, until the crust is golden brown, 40 to 50 minutes.
Let cool on a rack for 10 to 15 minutes. Serve warm or at room temperature.

Nutrition Information

Yield

Serving Size

1 slice
Amount Per ServingCalories 351Total Fat 22gSaturated Fat 13gUnsaturated Fat 0gCholesterol 80mgSodium 405mgCarbohydrates 25gFiber 2gSugar 4gProtein 13g

Looking for more fresh tomato recipes?

Sweet Cherry Tomatoes With French Feta