The Mediterranean diet may readily bring to mind countries like Italy, Turkey, and Morocco, but many people forget that France is included in this region as well! The southern coast of France is heavily influenced by Mediterranean flavors and uses traditional heart-healthy ingredients, but with a French twist.
This Tomato Onion Galette is the perfect example of a French take on the Mediterranean diet. A galette is a rustic, free-form tart that can be made either sweet or savory. It is best described as a cross between a pizza and a pastry. Galettes are common in France (as is anything with pie dough; sigh!), and the tomato-onion filling in this galette recipe gives it the perfect Mediterranean touch.
In this episode of To Eat With Love, our Mediterranean diet cooking show, nutritionist Fiorella DiCarlo, RD, CDN, shows how to make a healthy version of the filling for this French galette recipe, with sauteed onions and tomato roasted with olive oil, salt, and garlic. Roasting the tomatoes gives them a more succulent, less acidic flavor and makes lycopene easier for the body to use.
For the dough, you can essentially use any pie dough, but it’s best to stick to one made from complex carbs instead of refined, white flour. Many stores sell prepared whole-wheat pie doughs, or you could make your own. You can also make galette dough with buckwheat flour or a gluten-free blend. (And TBH, some people just use frozen puff pastry. It’s less authentic, but it gets the job done.)
When you fold up the galette, don’t worry too much about technique. Simply fold the edges of the crust inward. It doesn’t need to be perfectly round (in fact, it might have more of an octagon shape). Some bakers will crimp the edges of the galette with a fork, but this is totally optional.
This vegetarian galette makes a great brunch recipe, and it is a low-stress—yet seriously impressive—option for a busy host, thanks to its rustic, no-frills form.
- 1 (13.8-ounce) can refrigerated pizza crust dough
- 2 tablespoons extra-virgin olive oil
- 5 cloves garlic, unpeeled
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 2 teaspoons chopped fresh thyme, divded
- 12 small fresh plum tomatoes
- 1/4 teaspoon salt
- 1 teaspoon water plus 1 tablespoon, divided
- 5 cups sliced red onions (about 1 1/2 pounds)
- 1 tablespoon red wine vinegar
- 4 ounces crumbled goat cheese