This is a Valentine’s Day recipe, but you can go ahead and make it in a circle shape and eat it any time of year. The parmesan crust is so buttery and fluffy, and the tomatoes burst with flavor on a bed of caramelized onions and cheese.
Folding into a cute heart shape was a fun way to make it a Valentine’s Day recipe, and just made me happy.

Get the Valentines Day Tomato Parmesan Galette Recipe…

Heart Shaped Tomato Parmesan Galette Recipe

Heart Shaped Tomato Galette Recipe

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★★★★★

4.7 from 3 reviews

A savory tomato galette in the shape of a heart with a parmesan crust.

Author: Jaime

Ingredients

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For the crust:

1.5 cups flour

1/3 cup grated parmesan

1/2 tsp sugar

1/4 tsp kosher salt

10 tbls butter

1/4 cup ice water

For the filling:

1 large sweet onion

1 tsp sugar

1 tsp salt

1 tbls butter

2 cups cherry tomatoes, halved

1 cup shredded cheese – gruyere, emmentaler, fontina would all work

1 tbls olive oil

Basil, to garnish

Egg Wash:

1 egg yolk

1 tsp water

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Instructions

For the crust:

Combine flour, sugar, salt in a food processor. Add cold butter and process into a meal. Add parmesan and process to combine. Sprinkle with ice water, pulse until just combined. Roll into a ball and wrap with plastic wrap. Chill for at least an hour, up to three days.

For the filling:

First carmelize the onions. Melt the butter, add the onions, salt, and sugar and cook over low heat, until onions are golden brown, about 15 minutes.

In a mixing bowl combine onions, cheese, and olive oil. Set aside.

In a separate bowl, generously salt the tomatoes with kosher salt.

To assemble:

Roll the crust out into an 18″ round. Draw a heart shape guide with something sharp, but don’t cut through. At the very top in the center of the heart, made a two inch slit. Save an extra piece of dough from the top edge.

Fill the galette first with the cheese-onion mixture. Then add the tomatoes. Fold the edges of the crust over the top. At the top center of the heart, gently pinch to extra piece of dough to help hold the top together. Brush dough with egg wash made of one egg yolk and 1 tsp water mixed.

Bake at 425 for 40-45 minutes until tomatoes have begun to pop and crust is golden brown. Garnish with fresh basil.

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