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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.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time2 hours
Author: Adapted from Inspired Taste

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.