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The inspiration for this rustic tart came from a good friend, Donna, who used my new "Submit Your Recipe" feature to request a new use for seasonal plums. I was surprised to see an abundance of tomatoes already at the farmer's market so combined the two along with creamy goat cheese, basil and orange blossom honey. The French galette is a relative of the crepe both of which come from Brittany where it's traditional to use buckwheat flour. The dough comes together in a snap using a food processor. One slice is "High In" vitamin A, a "Good Source" of fiber, vitamin C and iron, and "Low In" sodium.

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Tomato Plum Galette

July 7, 2015

dessert, summer

The inspiration for this rustic tart came from a good friend, Donna, who used my new "Submit Your Recipe" feature to request a new use for seasonal plums. I was surprised to see an abundance of tomatoes already at the farmer's market so combined the two along with creamy goat cheese, basil and orange blossom honey. The French galette is a relative of the crepe both of which come from Brittany where it's traditional to use buckwheat flour. The dough comes together in a snap using a food processor. One slice is "High In" vitamin A, a "Good Source" of fiber, vitamin C and iron, and "Low In" sodium.


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Information

Servings: 10
Time: About 40 minutes active; 2 hours total
Price: About $15.40 total; $1.55 per slice
Nutrition (per serving):
Calories: 313.6
Protein: 7.4g
Fat: 13.3g
Saturated fat: 7.9g
Carbohydrates: 43.4g
Fiber: 2.8g
Sodium: 119.3mg
Cholesterol: 71.9mg
High In:
Good Source:
Low In:

Ingredients

  • 1 1/2 cups plus 2 Tbsp all-purpose flour, divided
  • 3/4 cup buckwheat flour
  • 1/2 cup plus 1 Tbsp sugar, divided
  • 2 tsp lemon zest
  • 3/4 tsp salt, divided
  • 1/2 cup butter, cold, cubed
  • 2 eggs
  • 1 lb black plums, sliced
  • 1 lb tomatoes, sliced
  • 4 oz creamy goat cheese
  • 1/3 cup basil, chopped
  • 2 Tbsp orange blossom honey
  • 1 Tbsp dark jam, like blueberry or blackberry
  • 1 Tbsp turbinado sugar, optional

Preparation

  1. In the bowl of a food processor, add 1 1/2 cups flour, buckwheat flour, 1 Tbsp sugar, lemon zest and 1/2 tsp salt. Pulse to combine. Add cubed butter and pulse again until you have coarse crumbs. Add 1 egg and pulse until dough starts to come away from the bowl (you may also need to add a tablespoon of ice water as well).
  2. Turn out onto a lightly floured surface. Knead until the dough comes together. Flatten into a disk, wrap and refrigerate at least one hour.
  3. Meanwhile, add plums, tomatoes, goat cheese, basil, honey, 2 Tbsp flour, 1/2 cup sugar and 1/4 tsp salt to a large bowl. Toss gently to combine, cover and let side at room temperature for one hour.
  4. Preheat oven to 400 degrees F.
  5. Roll dough out to 1/4" thickness on a lightly floured surface. Fold in half and then in half again. Gently pick it up and place it on a baking sheet or pizza stone dusted with flour or semolina.
  6. Unfold it and then arrange the plums and tomatoes on top leaving a 1-2" lip of dough. Fold the dough over on top of the fruit overlapping as needed.
  7. Mix the jam with 1 Tbsp water and brush over top.
  8. Whisk the remaining egg and brush it over the exposed dough. Sprinkle with turbinado sugar.
  9. Bake for 35-45 minutes until the crust is golden and cooked through. Let cool at least 20 minutes before serving.

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