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Tomato Galette with Caramelized Onions, Goat Cheese, and Bacon


By The Apartment Kitchen (Visit website)



Ok. So I’m about to go on a serious rant. Just warning you – if you aren’t prepared to read several gushing paragraphs about perfect produce, turn away now.


Yesterday I bought the best tomato I’ve ever had. Make that tomatoes. And ever since, I have been feverishly cooking and eating them ever since. This tart was the perfect application for such flavorful, juicy, and (let’s just say it) amazing tomatoes. It was simple, rustic, and really highlighted how awesome summer tomatoes can be.


Ok – you tired of the gushing yet? What can I say – it was a really amazing tomato – life changing. So life changing, it fact, that I went back to that market and bought the rest of them.



Tomato Galette with Goat Cheese, Caramelized Onions, and Bacon





Makes 1 tart.

Leftover Potential: Reheat it in the oven to re-crisp the crust – or top it with a fried egg for breakfast!




1 1/4 cup all purpose flour

1/2 tsp salt

8 Tbsp cold butter, cubed

3 Tbsp ice water, or more as needed




5 strips bacon, diced

1 onion, thinly sliced

1 cup goat cheese, crumbled

1 heriloom tomato, thinly sliced

freshly ground pepper, as needed




egg wash or olive oil, as needed for brushing




1. In a food processor, process the flour and salt until combined. Add the butter and continue to process until the butter is pea-sized.

2. Add the water gradually and continue to process until it forms a smooth dough. Wrap in plastic wrap, and refrigerate until chilled.

3. In a saute pan, cook the bacon over highly heat until the fat renders. Add the onion and continue to cook until the onions caramelize and the bacon crisps. Set aside.

4. Roll out the dough into a rectangle about 1/4″ thick. Sprinkle/spread half of the goat cheese over the base of the dough, leaving about 1/2″ border around the outside. Top with the bacon and onion mixtuere, and top with tomato slices.

5. Crumble remaining goat cheese on top, and season with pepper. Fold the edges over the middle, pressing lightly to seal. Brush the outer crust with egg wash or olive oil.

6. Bake in a 375 degree oven until the filling is bubbly and the crust is golden brown, about 15-20 minutes. Let cool slightly (or completely) before serving.





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