SIGN UP FOR SPECIAL OFFERS

Receive Notifications Of New Posts By Email

Oceania Cruises Cooking Challenge: Tomato Galette Recipe

I struggle with a small conundrum that I'm sure many seafarers do. When on land, I dream of all the incredible food I'm not indulging in aboard Oceania Cruises. On the other hand, when I am at sea with the world of food at my fingertips, I inevitably miss the simple food from home.

One such comfort food is as humble as they come: the tomato, or rather the tomato sandwich. When tomatoes are at their season's peak and taste like heaven, a few slices on good bread with a swath of mayonnaise, sea salt and freshly ground black pepper can transport me to a bright summer day when my dad would delight me with these simple masterpieces.

In one of our newest classes, tomatoes are salted and roasted to concentrate their flavor before being enveloped in a creamy paste of aioli, fresh thyme, sweet onion and cheese, and baked into a buttery pastry crust.

The challenge of a limited pantry granted me a sheet of puff pastry for the crust, dried herbs for fresh, and aged cheddar in place of Fontina and Parmigiano Reggiano, but the result was just as glorious as the original tomato galette recipe. I was able to use resources at hand to satisfy my craving for tomatoes while walking down food memory lane.

Besides, during trying times, what is more comforting than our food memories? Creating new ones.

We look forward to seeing your photos of this delicious dish. Happy cooking and we can’t wait to see you back in The Culinary Center soon!



TOMATO GALETTE RECIPE
SERVES 4

INGREDIENTS

DOUGH (or use 1 puff pastry sheet – rolled slightly thinner before use)
1¼ cups all-purpose flour
Pinch of kosher salt
½ cup unsalted butter, cubed
¼ cup sour cream
½ tablespoon vodka
¼ cup ice water

FILLING
4 cups ½-inch tomato cubes (or 2 pints grape or cherry tomatoes, halved)
1 tablespoon kosher salt
Olive oil, for roasting
2 tablespoons butter
2 cups sliced sweet onions
2 thyme sprigs (or 1 teaspoon dried thyme, rosemary or oregano)
1 cup grated Fontina (or cheddar or Swiss)
½ cup grated Parmigiano-Reggiano (or Pecorino Romano)
½ cup Aioli (see recipe, or mayonnaise)
8 basil leaves, chiffonade
1 plum tomato, in ¼-inch slices

MAKE THE DOUGH
In a medium bowl, combine the flour and salt. Add the butter and work the dough until it resembles coarse meal with some pea-sized butter pieces. Make a well in the mixture. In a small bowl, whisk together the sour cream and vodka and pour into the well. Using a wooden spoon, stir the dough, adding the water, until it comes together. Shape the dough into a ball, wrap in plastic wrap and chill for at least 2 hours and up to 2 days.

PREPARE THE FILLING
In a fine mesh strainer over a medium bowl, toss the tomato cubes with the salt and let drain for 2 to 4 hours.

Preheat the oven to 350°F. Drizzle the salted tomatoes with olive oil. On 2 sheet pans, spread the tomatoes in a single layer with plenty of space in between them and roast until dry and slightly browned, about 30 to 40 minutes. Let cool and reserve.

In a medium sauté pan over medium-low heat, melt the butter and sweat the onions with the thyme until the onions are very soft and translucent, about 30 minutes. Discard the thyme and reserve the onions.

In medium bowl, combine the cheeses, aioli and basil and mix into a creamy paste. Stir in the reserved tomatoes and onions.

BAKE THE GALETTE
Preheat the oven to 375°F. Line a sheet pan with parchment paper. On a floured work surface, roll out the dough into a 12-inch circle and place on the prepared pan. Spoon the tomato mixture into the center of the dough, leaving a 2½-inch border around the edges. Top the mixture with the sliced plum tomatoes. Fold over the edges of the dough to frame the filling, pleating the edges. Bake the galette until golden brown, about 30 to 40 minutes. Remove from the oven and let rest for 10 minutes. Serve warm or at room temperature.

AIOLI
Makes 1 cup

4 cloves garlic
Pinch of kosher salt
1 egg yolk
1 cup extra virgin olive oil
1 tablespoon fresh lemon juice

Using the flat edge of a chef knife, mash the garlic into a smooth paste and add the salt. In a medium bowl, whisk the egg yolk until pale, about 1 minute. Continue whisking vigorously while slowly adding the olive oil in a thin, steady stream to form an emulsion. Add the salted garlic and lemon juice and whisk to combine.

Kellie’s Tips for Perfect Tomato Galette

  • When working with pastry, either homemade or store-bought, like puff pastry, keep it cold. If the pastry gets too soft while rolling and filling, chill the tart before baking to retain its structural integrity. Cold butter in dough creates flaky layers. If following the dough recipe, the vodka also enables tender dough – a boon for chefs who tend to overwork dough.
  • Tomatoes love a serrated knife, so if your chef knives aren’t as sharp as they should be, reach for a serrated blade to preserve the juices inside. Then go and sharpen your knives!
  • If substituting dried herbs for fresh, remember that their flavor is more concentrated so use less than the fresh. You can always add more.

Don’t forget to share photos of your results on our Facebook page’s recipe post by using the hashtag #OLifeCookingChallenge and stay tuned for more meal ideas and our favorite Oceania Cruises recipes!



About Chef Instructor Kellie Evans
Chef Evans’ teaching style is informed by a fascinatingly diverse culinary background. Most recently, she created over 2,500 recipes for print, website and cookbooks as a food editor for Saveur magazine. She is the featured instructor in a series of technique videos for Saveur, which she also produced. Chef Evans was the Executive Chef for a catering enterprise in New York where her team serviced the productions of “Boardwalk Empire,” “Nurse Jackie,” “Sesame Street,” “Blue Bloods” and “30 Rock.” She has also been a food stylist and is a graduate of the French Culinary Institute in New York. Having joined the company in 2015, Chef Evans is proudly celebrating five years with Oceania Cruises.

Related Content:
The Culinary Center Welcomes Chef Kellie Evans
Recipe: Late-Summer Ratatouille
French Favorite: Classic Chocolate Mousse Recipe