Living apart from my family doesn't get easier the older I get. I miss a lot from my parents' house and many of those memories are centered around food. Entertaining was a big part of my life growing up, so building that tradition for our family and friends helps maintain a connection to my past.
Our kitchen is the heart of our home and central to that is our refrigerator. We've recently replaced our older unit with a new KitchenAid model and I love its sleek aesthetic, organized interior, and filtered water system. The features aside, keeping a well-stocked fridge is key, even more so with a picky toddler, so we're constantly testing out classic recipes the whole family can enjoy—especially ones that incorporate more vegetables. Admittedly, we've struggled with getting through some of our weekly produce, but the refrigerator's crisper drawer has a Produce Preserver that helps extend the freshness of food.
One of my favorite things to make is a rustic galette since it's versatile. I alternate between berry/stone fruit varieties in the summer and hearty, savory options in colder months. When my parents came to visit recently, they brought cherry tomatoes from my dad's garden, which tend to peak at the very end of summer. We stored them in the crisper drawer for about two weeks, before I pulled them out to use in a simple tart. I seasoned them with a little salt and combined them with caramelized onions, a nutty cheese, and buttery crust. I love that it can be made in stages—I whipped up the dough in the morning, let it rest in the refrigerator (so that it was easier to roll out) and threw together the remaining ingredients at dinner time. It's not meant to look perfect or precious, but makes for a satisfyingly bright and flavorful dish. The full recipe is below.
P.S. As part of this partnership, KitchenAid is giving away a new refrigerator. To enter, tag a photo of your favorite nutritional meal that you make for your family using #MadeWithKitchenAid on Instagram. Be sure to tag @emilyschuman and @kitchenaidusa. Terms and Conditions for the contest are here.
Tomato, Caramelized Onion, and Gruyere Galette (makes 4 – 6 servings)
Adapted from Fine Cooking
1 1/2 cups all-purpose flour (6 3/4 ounces)
1/2 teaspoon granulated sugar
1/4 teaspoon kosher salt
9 tablespoons cold unsalted butter (4 1/2 ounces), cut into 1/2-inch cubes
4 to 6 tablespoons ice water
1 pound cherry tomatoes, halved
3 tablespoons extra-virgin olive oil
1 red onion, thinly sliced
All-purpose flour, for rolling out the dough
1 teaspoon heavy cream or whole milk
6 ounces Gruyere cheese, grated
1 teaspoon fresh thyme, chopped
Coarse sea salt
To make the dough: In a large bowl, whisk the flour, sugar, and salt. Using a pastry cutter or your fingertips, work the butter into the mixture until most of it resembles coarse meal with some pea-size pieces. Form a well in the center. Sprinkle with 4 tablespoons of the ice water. Mix with your fingertips until the dough holds together enough to form a ball. If too dry, add the remaining water by the teaspoon, and mix until the dough comes together. Form the dough into a ball, put it between two sheets of plastic wrap, and then press it into an 8-inch round. Wrap it tightly in more plastic wrap, and refrigerate for at least 1 hour before rolling out.
To assemble the tart: Put the tomatoes in a colander in the sink or over a bowl, and toss with 1-1/2 teaspoons of salt. Let drain for at least 45 minutes to release excess juice. Heat the oil in a 12-inch skillet over medium heat. Add the onion, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper; spread in an even layer, reduce the heat to low, and cook, uncovered, until the onion begins to soften, about 5 minutes. Stir occasionally, until very tender, a few minutes more. Transfer to a plate and let cool completely.
Meanwhile, position a rack in the center of the oven and heat the oven to 400°F. Let the dough sit at room temperature until pliable, 10 to 15 minutes.
In a small bowl, whisk the egg and cream.
Roll the dough between 2 sheets of lightly floured parchment paper into a 14-inch round, loosening the parchment from the dough occasionally and adding a bit more flour if it sticks. Transfer on the parchment to a baking sheet; remove and discard the top sheet of parchment.
Leaving a 2-inch border, sprinkle half of the cheese, half of the onion, half of the tomatoes, half of the thyme, 1/4 teaspoon of the pepper, and a generous pinch of coarse sea salt over the dough. Repeat with remaining ingredients.
Fold the edge of the dough up and over the filling. If the dough is sticking to the parchment, refrigerate it for 5 to 10 minutes, and then continue folding. Brush the folded dough with the egg wash. Bake, rotating the baking sheet once half-way through, until the crust is golden brown, 40 to 50 minutes. Let cool completely, then garnish with flaky sea salt. Slice and serve.