Savory, Sultry Double-Roasted Tomato Galette | Sweet Heat with Rick Martinez

It's time for another savory, sultry episode of Sweet Heat. Watch as Rick passionately prepares a galette with juicy double roasted summer tomatoes, flaky dough and layers of parmesan and gruyere cheese. This is a lovely end-of-season pie that you’ll serve to guests or an old friend like Sam 🍅 GET THE RECIPE ►► https://f52.co/3djMAP8

PREP TIME: 2 hours 20 minutes
COOK TIME: 1 hour
SERVES: 4

INGREDIENTS
2.5 pounds mixed tomatoes, cut into ¾” wedges, or halved if using small or cherry tomatoes
5 sprigs fresh thyme
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
1 1/2 cups all-purpose flour, plus more for fusting
1/2 cup whole wheat flour
3/4 cup (1½ sticks) chilled unsalted butter, cut into pieces
1 tablespoon apple cider vinegar
1/3 cup ice water
4 ounces firm cheese (such as Gruyere, cheddar, or Gouda), finely grated (about 1½ cups)
2 ounces grated Parmesan
3 garlic cloves, thinly sliced
1 large egg, beaten to blend
2 teaspoons thyme leaves

JUMP TO CHAPTERS
00:38 Get consent from the tomatoes
02:58 Show the dough some love
06:19 Rolling in the deep
08:14 Embrace the galette
12:53 Savor the galette

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