It was the end of a season and the beginning of a new one. I was growing a “dwarf” tomato plant inside my apartment all summer. Summer was ending + we had a two week trip coming up so I knew I had to use all my beautiful mini tomatoes! I decided to make a breakfast galette… two weekends in a row. No shame because I think this will become a new tradition for Jake and I! For sure my favorite use of
(literally) home grown tomatoes!
I mean… come on! Look how cute these itty bitty tomatoes are! Not to mention these tiny little guys were full of so much flavor!
- 4 tbsp cold butter, cubed
- 2-3 Tbsp ice cold water
- 1/4 tsp salt
- 3/4 cup flour
- 3/4 cup freshly chopped cherry tomatoes
- two garlic cloves, diced
- 2 Tbsp freshly chopped basil
- 1/8 tsp salt
- sprinkle of ground pepper
- olive oil
- 2 oz shredded pecorino cheese
- 1 thinly sliced piece of prosciutto (optional)
- 3 eggs
- 1 tsp garlic powder
- dried parsley, to sprinkle
- The night before: Make your galette dough. In a medium size bowl add in the cubed cold butter. For the cold water, I usually place a couple ice cubes in a measuring cup filled with water. Add the flour and salt to the butter and use a pastry blender to knead together. Add in the water 1 tablespoon at a time to form a sticky dough. I highly recommend not over kneading and leaving tiny pieces of butter in tack. This will help you make the perfect flaky crust! Or you can use a store bought dough!
- Preheat oven to 375 F.
- Chop the tomatoes in half and place in a small bowl. Add in the garlic, salt, pecorino cheese, ground pepper, and freshly chopped basil.
- Roll out your galette dough and fill with the tomato mixture. Fold the sides in. There are multiple ways to fold a galette. I like to make mine square, so I fold over each of the corners.
- In a tiny bowl, whisk an egg and add in garlic powder. Use a brush to coat the edges of the galette. This will create a tasty and perfectly golden crust.
- Place galette on a piece of parchment paper on a baking sheet and bake for 30-35 minutes. Take out of the oven, place the prosciutto on top and crack 2 eggs, gently, on top of the galette. Place back into the oven and continue baking for 7-10 minutes or until the eggs ore cooked to your liking. Sprinkle with parsley and enjoy!
Note: This recipe makes a smaller galette, enough for two people. Feel free to double to make a bigger galette!
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