Mini Rustic Tomato Galettes
Tea Time in The Shire
As promised, here is the first of many recipes from my Hobbit Day “recipe box”. Sometimes I will present recipes that I’ve come across and modified. While other times, I create the whole recipe from scratch. These tomato galettes fall under the latter category, which is why it has taken me so long to prepare this post. I’ve had a rough draft prepared for weeks now, but just finally found the time to fine tune it.
First, a very brief word about one of the key flavor choices: parsley and sage. Often, one tends to pair oregano and/or basil with tomato. However, I specifically wanted these galettes to lack a Mediterranean flare, which is why I opted for herbals that are less closely associated with that region.
I hope you enjoy making these as much as I enjoyed developing the recipe! They make for a great savory (and slightly sweet) treat alongside other tiny morsels for Afternoon Tea fit for a Hobbit’s table.
MINI TOMATO GALETTES
Intermediate skill
Makes 24
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1 C sweet onions, diced
2 Tbsp unsalted butter
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8 oz jar sun-dried tomatoes in oil, drained (not seasoned with any herbs or spices – I Contadini worked for this recipe)
3 Tbsp fresh parsley, minced
35 g caramelized onions (see above)
1/2 C + 2 Tbsp water, divided
1/2 C sugar
2 tsp unflavored gelatin powder
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1/2 C chilled unsalted butter, shredded in food processor
1/2 C frozen lard, shredded in food processor
2 1/2 C all purpose flour
3/4 tsp salt
6 Tbsp ice water
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1 egg
1 Tbsp half and half
Poppy seeds
4 tsp parsley, minced
2 tsp sage, minced
8 cherry tomatoes, sliced, round ends discarded (you should get 3 slices out of each tomato)
3 scallions, sliced (only the white and light green section, not the dark green tops)
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For the caramelized onions:
Pre-caramelize the onions as far in advance as you would like. They can be frozen.
In a non-stick skillet, melt 2 tablespoons of unsalted butter on low. Add the diced sweet onion. Stir to coat the onion in the butter and spread evenly on the bottom of the skillet. Cover, and continue to cook on low heat, undisturbed, for 5 minutes. Then, uncover and continue to cook on low heat, stirring only very occasionally, for 90 minutes to 2 hours. Once they are a deep golden toffee color, remove from the heat and drain the excess butter.
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For the tomato filling:
The filling can also be made up to 3 days in advance and kept in the refrigerator.
Combine the drained sun-dried tomatoes, minced parsley, caramelized onions, and 1/2 cup of water in a small saucepan. Blend with an immersion blender until smooth. Add the sugar. Heat on medium, bringing it just to a bubble. Reduce the heat to low and simmer for 15 minutes.
Meanwhile, add 2 tablespoons of water to a small glass dish. Sprinkle the gelatin on top. Warm on very low heat for a couple of minutes, undisturbed, until the gelatin is dissolved.
Add the gelatin to the tomato mixture and stir to combine. Simmer on low for another 15 minutes. Remove from the heat and allow to cool to room temperature before placing in the refrigerator to finish cooling completely.
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For the shortcrust:
Shred the butter and lard in a food processor. Set aside in the freezer.
Whisk the salt and flour together in a large bowl. Remove the butter and lard from the freezer and add to the flour. Cut in the butter and lard with a pastry blender until there are no more large lumps remaining. It should have a crumbly and relatively even consistency, but be careful not to overwork it.
Add the ice water, gently stirring in 2 tablespoons at a time. Again, do not overwork the pastry. It should still be a bit crumbly and rough after all of the water is added. Turn out onto a floured surface and knead 5-10 times until it just comes together into a ball. Divide it into two equal parts and flatten each into a thick disk. Wrap them in wax paper and refrigerate for 30-45 minutes.
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Assembly and baking:
Preheat the oven to 375 F.
Roll out the pastry on a floured surface to about 1/8” thickness. Cut 24 rounds using a 3 1/2” cutter.
Gently spread 1/2 teaspoon of the tomato filling onto the center of each round, leaving about 1/2” around the edges clean.
Roll the edges of the pastry.
Whisk the egg together with the half and half. Apply the egg wash to the rolled edges of the galettes using a small basting brush.
Sprinkle the poppy seeds liberally onto the pastry and filling.
Combine the minced parsley and sage. Add a pinch of the herbs on top of the tomato jam.
Top each galette with 1 slice of cherry tomato.
Bake for 20 minutes on a baking sheet lined with parchment paper. Once removed from the oven, immediately place on a cooling rack. Top with 3 slices of scallion each.
They may be served hot or at room temperature. Serving them cold is not recommended, as the textures and flavors are much better at room temperature or warmer.