Heirloom tomato and zucchini galette with honey + thyme.

Can you blame me though? The grocery stores and farmers markets are basically bursting with fresh fruits and veggies, they have me SO excited!

Apparently I’m all about galettes this week as well. Honestly, I’ve made at least four in the last three days. NO JOKING around. Two of this pretty heirloom tomato galette, and two berry and one apple galettes. I know, I know, that’s A LOT of galettes, but it’s a busy week…

Speaking of which, did you guys happen to catch me on Facebook Live over on the Food Network’s Facebook Page on Monday? I made mango salsa and answered a whole bunch of questions, it was really fun! If you want to watch it, you can see it here. Don’t read the comments though, cause well, you get some nice ones and some not so nice ones…UGH. Sorry I didn’t look all that cute. I had literally been working in the kitchen all day long, so it wasn’t my finest outfit, hair or make-up moment. And yes, the cat totally jumped on the counter and people were freaking out about it. And yes, the rooster crowed like five times, but oddly most people seemed to be OK with that. I know it probably wasn’t my readers leaving mean comments, but to those out there that said Food Network could do better and that I am boring, well, no one asked you to watch, just turn it off. And honestly, don’t you have anything better to do with your life than take time to bash on someone who works really hard at what she does, basically 24/7?

For those of you who left incredibly kind comments, THANK YOU! You guys are the best!

More to come on the whole Food Network topic, but expect to see me on the Food Network’s Snapchat Discover channel come August. 

OK. SO let’s just dive right into this recipe today because I have yet another big day of filming ahead!

First, how pretty is this heirloom tomato and zucchini galette? Just like yesterday’s Summer Fruit Plate, when I finished taking photos of this galette I was in the happiest mood. Pretty food just does that to me, and it’s a huge bonus that it also tastes incredibly delicious!!

I will not lie though, the first time I made this, it was not so good. One, I must have used some bad tomatoes, which really throws the entire thing off. Two, I didn’t cut the zucchini into small enough slices, so they where kind of flavorless. And three, there just was not nearly enough cheese.

Even though the first galette was not all that awesome, I was totally not ready to give up. I mean, I NEEDED to make this work because I needed to photograph all those pretty heirloom tomatoes.

SO, I adjusted the recipe a bit by adding plenty more cheese, caramelizing up some onions… for a touch more flavor, slicing that zucchini a bit smaller, and I got some of the best tasting tomatoes!And guess what?!?! I had SUCCESS! Yeah!

I mean, how could I not? Buttery dough, blue cheese, cheddar cheese, caramelized onion, honey, roasted zucchini + tomatoes and fresh thyme?YUM.

I also topped my galette with a handful of fresh heirloom cherry tomatoes for a nice texture variation and little added prettiness. Perfection!

I highly recommend making this. Like maybe tonight? Think of it as a fancy (personal?!) pizza! <–DO IT!

Alright, see you guys on snapchat today with behind the scenes snaps! Wish me luck!

Heirloom tomato and zucchini galette with honey + thyme.

Course: appetizer, main course, snack

Cuisine: american, french

Keyword: galette, honey, thyme, tomato

Buttery dough, blue cheese, cheddar cheese, caramelized onion, honey, roasted zucchini + tomatoes and fresh thyme. YUM.

 prep time 15 minutes

 cook time 25 minutes

 refrigerate 45 minutes

 total time 1 hour 25 minutes

 servings 6  servings

 calories 458 kcal

INGREDIENTS

CORNMEAL CRUST

• 1 cup all purpose flour
• 1/2 cup cornmeal
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 10 tablespoons cold unsalted butter cut into 1/2 inch cubes, 1 stick + 2 Tbs
• 1 egg beaten

TOPPINGS

• 2 tablespoons butter
• 1 sweet onion thinly sliced
• kosher salt + pepper
• 6 fresh thyme sprigs chopped
• 8 ounces blue cheese crumbled
• 4 ounces sharp cheddar cheese shredded
• 1/4 cup fresh basil
• 1 small zucchini thinly sliced
• 1-2 small to medium heirloom tomatoes sliced
• 1 1/2 cups cherry tomatoes halved
• olive oil for drizzling
• honey and or honeycromb for serving
• toasted walnuts for topping

INSTRUCTIONS

1. In the bowl of a food processor combine the flour, cornmeal, salt and pepper. Pulse once or twice to combine. Add the diced butter and pulse until you end up with small pieces of butter, similar to the size of rice. Add 1/4 cup ice water to the dough and pulse until it comes together. If needed add 1-2 tablespoons more ice water until the dough comes together. Turn the dough onto a floured work surface, knead a couple of times and then form the dough into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Meanwhile, add the butter to a skillet set over medium-high heat. Add the onions and 1/4 teaspoon each of salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes. Continue to cook, scraping the browned bits off the bottom of the pan frequently until the onions are golden brown, about 20 minutes. Remove from the heat and stir in the thyme. Season lightly with salt and pepper.
3. Now grab your dough from the fridge. Flour your work surface and roll the dough to about 1/8-inch thickness. Transfer to a baking sheet lined with parchment paper.
4. Crumble the blue cheese over the bottom of the dough leaving a 3-inch border around the edges. Sprinkle on the shredded cheddar. Add the caramelized onions in an even layer and then layer on the basil, zucchini, sprinkling it with salt + pepper. Now add the tomato slices and half of the cherry tomatoes, reserving the remaining half for topping. Drizzle the tomatoes with olive oil, sprinkle with salt and pepper. Now drizzle lightly with a little honey. Fold the edge of the dough over the tomatoes. Brush the crust with the beaten egg. Place the galette in the fridge for 15 minutes or until ready to bake.
5. Preheat the oven to 375 degrees F.
6. Bake the galette for 45-55 minutes or until the crust is golden and the tomatoes are very lightly charred. Allow to cool 5 minutes and then slice and serve topped with fresh cherry tomatoes and a drizzle of honey, if desired. The crust will be crumbly so cut small slices for easier serving.

Source Article : Click here

Other Recipes :
CHEESY ZUCCHINI RICE
ZUCCHINI BROWNIES
BUFFALO CHICKEN ZUCCHINI BOATS

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