Country Tomato Galette


  • 1/2 portion of pate braised dough

  • 500 g country ham, sautéed until done but not overly browed or crispy

  • 454 g fresh tomatoes, unpeeled

  • 2 g coarse ground black peppercorns (2 g equals not quite 1/2 tsp)

  • 1 g kosher salt

  • 2 g dried oregano

  • 2 g finely chopped fresh rosemary

  • 1 g finely chopped fresh thyme

  • 3 g fine breadcrumbs

  • 50 g grated parmesan cheese

  • 1 large egg, beaten


  1. Sautée the country ham and drain on paper towel. Finely chop the ham in a food processor un􏰀l crumbly; set aside. Slice tomatoes to 1⁄4” thickness with a very sharp knife and set aside. Roughly chop the parsley, sage, rosemary, and thyme. On a clean surface lightly dusted with all‐purpose flour, roll out the pate brisee dough disc to a 10” circle. Thin the outer 1” of the circle so there is a thinner border. Carefully transfer circle to a parchment lined baking pan or cookie sheet. Refrigerate for 10 minutes.

  2. Preheat oven to 3750 F. In the center of the dough, spread the breadcrumbs and leave a 1” border uncovered. Spread the country ham uniformly, then sprinkle half of the Parmesan on top of the ham. Star􏰀ting from the center, place the tomato slices in concentric circles, overlapping each slice by half, making sure the tomatoes totally cover the edge of the ham‐parmesan‐breadcrumb mixture. Sprinkle a pinch of ground black peppercorns and the mixed herbs over the tomatoes. Sprinkle remaining Parmesan over the top of the tomatoes.

  3. Li􏰁ft the edges of the dough and fold them inward over the filling, plea􏰀ng as you go, to create a folded‐over border. Brush edge of gale􏰂e with beaten egg. Bake 35 – 40 minutes, rota􏰀ng pan halfway through. The edges of the dough should be browned and the dough cooked fully through. Remove from oven and allow to rest for 10 minutes before slicing. Serve with a cool crème fraiche tzatziki sauce.