This recipe appeared in “Cooking Fresh” in the fall issue of edible New Mexico. See all “Celebrating Fall with the Galette” recipes and get the galette dough recipe and instructions here.
Late Tomato Harvest Caprese with Balsamic Galette
An abundance of green tomatoes can be substituted for ripe heirloom tomatoes. Slice 2 green tomatoes 1/4-inch thick. Place on rack or paper towels and sprinkle with 1 teaspoon kosher salt. Let drain for 30 minutes, and then pat dry. Substitute balsamic vinegar for the honey.
Ingredients
- 2 medium heirloom tomatoes sliced 1/4-inch thick
- 1 1/2 cups cherry tomatoes halved
- 2 tablespoons butter
- 1 sweet onion thinly sliced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 6 fresh thyme sprigs stemmed and chopped
- 8 ounces blue cheese crumbled
- 4 ounces mozzarella cheese shredded
- 1/4 cup fresh basil leaves
- 1/2 tablespoon balsamic vinegar
- Olive oil and balsamic vinegar for drizzling
- Toasted piñons for topping
Instructions
- Preheat the oven to 400°F.
- Place heirloom tomatoes and half the cherry tomatoes (reserving remaining half for topping) on a parchment-lined baking sheet. Roast for 35 minutes to allow juices to escape. Place parchment along with tomatoes on a wire rack to cool.
- Add butter to a skillet set over medium-high heat. Add onions, salt, and pepper. Cook until the onions begin to soften, continually stirring, about 5 minutes. Continue to cook, frequently scraping browned bits off the pan until the onions are golden brown (about 10 minutes). Remove from the heat and stir in thyme.
- Roll out dough and crumble blue cheese over it. Sprinkle on the shredded mozzarella. Spread caramelized onions in an even layer and then layer on basil, sprinkling with salt and pepper. Add the roasted tomato slices and cherry tomatoes. Drizzle tomatoes with olive oil and sprinkle with salt and pepper. Drizzle with balsamic vinegar. Fold pastry and bake.
- Serve topped with reserved cherry tomatoes, toasted piñons, and a drizzle of balsamic and olive oil, if desired.
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