Tomato and Gouda Galette

I’m seriously about to cry.

This, I believe, with my whole heart, is my most favorite thing I’ve made all freaking ding dang year.

And I don’t take those words lightly.

BECAUSE I’M SORRY ARE YOUR EYES SEEING THAT OR NOT?

You know what, why don’t we take this gently.

First of all, you’re looking at it and it’s like, “I can’t make that. It probably has 19 kagillion weird hippie ingredients in it and no.”

But look at that, bunny. ^^^ Jeah.

And, I knoooow I know. I need to learn how to make a pie crust. I’M A HORRIBLE PERSON. Some day this summer I’ll take it on. Probably not.

What makes this galette truly spectacular, aside from the garden-fresh tomato stunners perfectly roasted on top, is the CHEESE. It’s just not any ol’ block of mozzarella or cheddar. It’s Roth’s fabulous 3 Chile Pepper Gouda, and while it rests underneath the shine, it undoubtedly plays a starring role in this.

But we’ll get there.

First up! Let’s sauté an onion. I used half a big white onion, and it was unbelievably perfect in this summery galette. Simply seasoned with dried thyme to give it a boost of savory complexity, it adds that BAD-TO-THE-BONE onion enhancement. I’ll never quit onions.

Also, not sure I’m comfortable with the word enhancement just now.

This is as SIMPLE as simple gets, lovies. You roll out a pie crust, you sprinkle half the cheese on the bottom, you arrange the onions on top, then another even sprANKle of CHAYSE.

Now, I chose (and by chose I meant violently wept as I yanked it from the fridge with glee) Roth’s 3 Chile Pepper Gouda for a couple of reasons. A) heat! It doesn’t rip up your mouth’s life by any means, but it does add a layer of spice to the overall galette, which means yay. B) I couldn’t stop thinking about GOUDA in a caprese-style galette. It’s creamy enough to offer ooze (not booze, guys), but it doesn’t get soppy and slop out of the sides. It holds up, man!

After you’ve sliced and overlapped two medium-sized tomatoes on top of the cheese, fold the outer crust on itself over and over, and voila – galette, babe.

Little bit of egg wash on the crust for shine, and . . .

WAAAAAAAAAAAAAAH.

I can’t! Like, I can’t.

I cannot.

I literally (<–just kidding. I hate and love the word literally.) cannot.

But I can.

I literally can.

Would you believe that all it needs is 30 minutes in a hot (hot!) oven?

Thirty. That is all.

NOW, the key to this is a tiny bit of post patience. And if you’re like me, that’s literally (<–just kidding) impossible. You need to let the galette REST on the baking sheet for 5-10 minutes, juuuuust to let it set a little bit. And also, it gives the bottom crust time to release from the baking sheet so you don’t destroy that sexy beaut when transferring.

Because we don’t need any more sadness in our life right now.

Garnish with fresh basil and slice her up!

YOU GUYS, I had three slices in less than 20 seconds and I’ve never been more at peace about anything in my life. It is UNBELIEVABLY DELICIOUS.

I cannot express this enough. SUPERBLY DIVINE. The cheese, the heat, the onions, the nearly-blistered tomatoes all cozied up inside a pie crust ARE YOU KIDDING.

Mother’s Day brunch. You have to. This is non-negotiable. Beyond easy, and straight.up.glorious in your mouth hole.

Don’t MAKE ME BEG.

I literally (<–just kidding) cannot.

Tomato and Gouda Galette

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Ingredients

• 1 Tbs. extra-virgin olive oil
• 1/2 large white onion, thinly sliced
• 1 tsp dried thyme
• 1 refrigerated pie crust
• 1 (6 oz) block of Roth’s 3 Chile Pepper Gouda, grated
• 2 ripe tomatoes, thinly sliced
• Fresh basil for garnish
• Salt and pepper

Instructions

1. Preheat your oven to 415.
2. Heat the oil in a medium skillet over medium high. Add the sliced onions, and season with a pinch of salt and the dried thyme. Sauté for about five minutes, until they’ve softened, and you’re getting some good color on them.
3. Roll the pie crust out on a large baking sheet. Sprinkle half the gouda cheese in the center of the crust, leaving about 3 inches untouched on the outer rim. Layer the onions over the cheese, and follow with the rest of the grated cheese on top of the onions. Arrange the tomato slices on top of the cheese, overlapping in a circle. Season the tomatoes with a pinch of coarse salt. Now, fold the edges of the pie crust over itself, forming a pretty galette crust. Brush the exposed crust with the egg wash, and bake for 30 minutes!
4. Let sit on the baking sheet for about 5 minutes, then gently transfer the galette to a cutting board or platter. Garnish with basil, maybe a grind of black pepper, slice and serve! YOU WILL FREAK OUT.
5. Makes roughly six servings.

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(This post is definitely in partnership with Roth Cheese! But all ramblings and cheese inhalings are totally my own. We coo?)