so it's been awhile... + heirloom tomato galette

so it's been awhile... like, almost-a-year-awhile. last spring and summer, this pet project of mine fell victim to the corporate world. last fall was spent transitioning to another country, team, and the european lifestyle in austria. this winter has found me clocking far too many kilometers on the treadmill at the gym training for my recently completed half marathon. and here we are.

as mentioned, we're in austria. for more updates on our time in europe this season, head over to inheinsight.

i've long thought of what recipe i'd feature upon my decision to officially resurrect this little old blog of mine. in the past 10 (it pains me to say that) months, i've had my fair share of kitchen successes and failures. last night, andy charged me with "making a new tart/galette" recipe to pair with a favorite homemade soup of ours. challenge accepted.

enter this deliciously colorful heirloom tomato galette. i tried to keep things easy by repurposeing the crust recipe from my beloved spinach, leek + onion tart. i hope you enjoy this as much as we did. i'm fairly certain it'll be making an appearance very soon.

you'll need...

(for the crust)

1 2/3 cups whole wheat flour

1/3 cup finely grated parmesan cheese

1/4 teaspoon black pepper

1/2 teaspoon oregano

1/3 cup olive oil

1/2 cup water

(for the filling)

15 - 20 miniature heirloom tomatoes (it was all i could find at the store)

salt + pepper

1/2 cup ricotta cheese

1/2 a small block of feta cheese

2 gloves garlic, minced

1 tablespoon fresh rosemary, chopped

basil to garnish, chopped

then you'll have to...

begin by finely slicing the tomatoes. lay them flat and in a single layer on a paper towel. lightly dust with salt and pepper. set aside while preparing crust.

preheat the oven to 400 degrees fahrenheit. combine dry ingredients in a mixing bowl. add the olive oil and stir with a fork until mixed well. slowly add the water, mixing with the fork until combined, then knead with your hands to ensure ingredients are well mixed. form dough into a ball and place on lightly floured counter. roll the dough out into a circle, slightly larger than your tart pan, then place dough into the pan. press the dough into the pan and sides, removing excess dough from the sides as you go. using a fork, poke holes in the bottom of the crust. unlike the spinach, leek + onion tart, you won't need to pre-bake this one.

in a small bowl, combine (think "creaming" ingredients together) ricotta, feta, garlic, rosemary, and salt + pepper (to taste, you'll only need a little bit). spread cheese mixture carefully in the bottom of the crust. top with prepared tomatoes and pop in the oven. cook for about 20-25 minutes. the crust should be dark golden brown. sprinkle basil on top and let sit for a couple of minutes. slice and serve.

recipe adapted from sheknows.com