Heirloom Tomato and Zaatar Galette
One of my roommates had hilariously smuggled a giant jar of zaatar back home after a work trip and got stopped at airport security by people who thought she had a giant jar of marijuana in her bag. This is hilarious for 2 reasons: the jar is huge so smuggling such a large amount would have been SO bold, plus...the jar of zaatar is seriously HUGE! It's been a few months and she has barely made a dent in it.
I've had some down time, so I felt like I needed to finally use the zaatar in something. I knew it was sort of Middle Eastern-y and had a mix of herbs like oregano and thyme in it. After thinking about how we also had a surplus of cornmeal from a prior brunch potluck, I came to the conclusion that a super easy recipe would be to make a galette! After that, I thought a tasty combo would probably include some soft cheese and a tasty fruit/veggie.
And that's how this heirloom tomato galette was born 👌🏼
This cornmeal crust recipe is from Fine Cooking
- 1 and 1/4 cups all-purpose flour
- 1/3 cup cornmeal (I had medium, but finely ground would probably be better)
- 1 tsp sugar
- 1 and 1/4 tsp salt
- 6 Tbs. unsalted butter, cut into 1/2-inch pieces and chilled
- 3 Tbs. olive oil
- 1/4 cup ice water
- 4-5 heirloom tomatoes (mine were small so I used 5)
- 1 cup goat cheese
- 1/2 cup zaatar
- Salt and black pepper to taste
- Make your crust by combining the dry ingredients and then cutting in the butter with either a pastry cutter or food processor. You can also use your hands but you want to try and keep the butter cold.
- Gradually drizzle in the olive oil and as you're mixing, gradually add the water too. The dough will eventually come together and you can form a ball out of it.
- Make a disc with the dough and saran wrap it. Let it chill in the fridge for at least an hour.
- Slice up your tomatoes. I read somewhere that you could dehydrate your tomatoes (which are basically water bombs) by salting them and letting them sit in a colander. I tried this but it didn't really change after an hour so you can do this or skip this step!
- Mix your goat cheese and your zaatar.
- After an hour of your dough chilling, take it out and let it warm up a tad so the dough doesn't break as you're rolling it out. At this point, preheat your oven to 400 degrees.
- Flour your table and carefully roll out the dough disc into a circular shape (the edges do not have to be perfect).
- Place your rolled out dough into a cast iron skillet.
- Spoon the goat cheese and zaatar mix in and spread it out into a thin-medium layer over the crust.
- Layer your tomatoes in a circle starting from the outside. You also don't need to do it this way but I think it looked prettier!
- Take the edges of the crust and fold over the filling. Gently pat it so you're sure the sides are all down and kind of together.
- You can brush the crust with an egg wash, but I just left it and put it in the preheated oven.
- After 45-55 minutes, it was nice and bubbly, golden brown, and ready to be taken out.
Before serving, sprinkle a bit of salt and some cracked black pepper on top! I was feeling extra fancy, so I even made a video of the process for you