How to make this tart part of a healthy Mediterranean diet.
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
- 12 small fresh plum tomatoes
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 5 cloves garlic, unpeeled
- 1 teaspoon water plus 1 tablespoon, divided
- 1 tablespoon extra-virgin olive oil
- 5 cups sliced red onions (about 1 1/2 pounds)
- 1 tablespoon red wine vinegar
- 2 teaspoons chopped fresh thyme, divded
- 4 ounces crumbled goat cheese
Instructions1. Preheat oven to 375ºF. 2. To prepare tomato layer: Cut tomatoes in half lengthwise. Place cut-side up on a large, rimmed baking sheet. Drizzle with 2 tablespoons olive oil and 1/4 teaspoon salt. Place garlic cloves on a square of foil and sprinkle with 1 teaspoon water. Wrap into a package and place on the baking sheet. Roast until the tomatoes are very soft and beginning to brown on the bottom, 1 1/4 to 1 1/2 hours. 3. To prepare onion layer: Meanwhile, heat 1 tablespoon olive oil in a large skillet over high heat. Add onions and 1/2 teaspoon salt and cook, stirring, until just starting to lightly brown, 3 to 5 minutes. Reduce the heat to medium-low, cover and cook, stirring occasionally, until very soft, 30 to 35 minutes. Stir in raisins, vinegar and 1 teaspoon thyme. 4. Unwrap garlic; when cool enough to handle, squeeze out of the skins into a small bowl. Add 1 tablespoon water and mash together into a smooth paste. 5. Increase oven temperature to 400ºF. 6. To roll out pastry: Place a large sheet of parchment on a work surface and dust it with flour. Place the pastry disk in the center and lightly dust with flour. Roll out into a 15-inch circle. The pastry may crack a bit as you roll it, so go slowly and just nudge the cracked parts back together, pressing lightly. Dust with more flour as needed and keep the circle as even as you can, but don't worry about rough edges. 7. To assemble & bake: Spread the onion mixture over the pastry, leaving a 2-inch border around the edge. Spread the garlic paste over the onions. Place the tomatoes, cut-side up, on top of the onions in a circular pattern. Scatter cheese over the tomatoes and sprinkle with the remaining 1 teaspoon thyme. 8. Use the parchment paper to lift the edges of the pastry and fold loosely over the filling in 2- or 3-inch sections at a time. The pastry may crack as you lift and fold it, but that's fine. Lift the galette on the parchment and transfer it, parchment and all, onto a baking sheet. Trim off any overhanging parchment. 9. Bake the galette until the filling is bubbling hot in the center and the pastry is golden brown, 30 to 35 minutes. 10. Let cool at least 15 minutes on the baking sheet. Lift parchment and galette onto a serving platter. Use a spatula to very slightly lift the galette so you can slide the parchment out. Serve the galette hot, warm or at room temperature.
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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We're cooking with the aromatic flavors
of French country cooking today,
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with a tomato, onion gallete.
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We're gonna start with
roasting our tomatoes.
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These tomatoes offer a lot of
vitamin C and lycopene, and
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fiber that's going to add a great
nutritional content to this meal.
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We're gonna take our olive oil and
drizzle it right over our tomatoes.
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The fats in the olive oils are going
to allow you to absorb more of
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the lycopene in the tomato.
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Now we're gonna take our sea salt and
we're gonna sprinkle our tomatoes.
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France is also very well known for
their fleur de sel,
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their very famous sea salt there.
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So if you get your hands on that,
that would be great to add to this recipe.
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And we're going to work with our garlic
which is going to be a very pivotal
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ingredient in this recipe.
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It's full of antioxidants and.
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It's gonna be very antimicrobial and
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We're gonna put a little
bit of water here.
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So it steams in this little package.
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And we're going to close it up there and
and just add it to our sheet pan.
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So it goes into the oven together, okay?
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Our oven is set at 375 degrees.
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And this is going to cook for
about a little over
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an hour until it's soft inside and
brown on the bottom.
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What is not commonly known is
that tomatoes are not indigenous
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They were actually exported in the 16th
century by the Spanish conquistadors
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coming from South America.
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But as soon as they got their hands on it,
they went wild.
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If it was to me,
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I'd roast all my vegetables because
it just enhances the flavor of them.
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So I'm gonna go ahead and
put this here and
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we're going to begin to
assemble our galette.
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You can fill these crepes and
these galettes with so
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many different ingredients from savory
to ham and eggs, to vegetarian versions.
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Our gallette is normally made
of a buckwheat flour, but
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today we're going to use a regular crust.
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The key to controlling blood sugar levels
if you don't have a whole grain crust
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is just to add more fiber.
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Okay, so the first thing we're gonna
do is we're gonna add our red onions
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that had been sauteing with
red wine vinegar and thyme.
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Go ahead and put that right in
the middle of our gallete here.
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And what you want to do is you wanna
leave about a two-inch space around
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the perimeter of the gallete because
we're going to fold it later.
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Next, we're going to put in that
crushed garlic that we put in the oven.
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We're gonna go ahead and just smear
it on evenly in chunks, no worries.
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Because again we're doing
it rustic style here.
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So we're gonna go ahead and get our
beautiful tomatoes now and add them on.
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There we are, just beautiful.
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And France is known for its wonderful
bread and tarts, and these galettes.
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The burst of colors here is with
the purple and the reds look beautiful.
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You're gonna wow your guests.
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There we are, I'm gonna put that there.
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Perfect, I think that's just enough.
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we're going to add our goat cheese.
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So this is a very famous cheese in France,
our formage, our chevre,
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if you wanna be fancy.
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There we are.
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And what we're going to do next and
finally, is add our thyme and
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the essential oils, and
antioxidant powers of this thyme.
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Plus the flavor is gonna really
enhance this hearty vegetarian meal.
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So now, we're gonna assemble the sky,
okay so here,
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don't worry about breaking
a little bit of the crush.
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You can kinda patch it together as you go,
it doesn't have to be perfect, okay?
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And some are going to overlap.
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There, perfect, look at that.
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Okay, very rustic, there we go.
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Just gotta make sure, so
when it bakes, it doesn't ooze out.
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And that's lovely and perfect.
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We've raised our oven temperature
to about 400 degrees, and
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we're about to put our
galette onto our sheet pan.
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Now we have our sheet pan upside down,
because it will be easier,
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when it's finished,
to come out and take it off.
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So we're gonna go ahead and
put that like that.
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And slide our parchment paper and
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the galette right onto
the sheet pan very easy.
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Again, the oven temperature
is now up to 400 degrees,
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and we're gonna go slide this in.
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Okay, we've pulled out our lovely galette
from the oven, and it has been cooling for
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about ten minutes.
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I'm going to add just one more final
touch of thyme to give it a final
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There we are.
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We have this beautiful, hearty vegetarian
peasant dish from the south of France.
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I'm Fiorella, and I'll see you next time.
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