The Tomato Galette: A Simple, Rustic Tart for Every Season

The season for "Paradeisergalette" – a rustic, free-form tart featuring tomatoes – is here, and "Die Presse" offers a recipe that celebrates the vibrant diversity of Austrian tomatoes. These aren't your average supermarket tomatoes; they range in size from small, currant-like fruits to larger, golf-ball-sized varieties, with colors spanning yellow, dark violet, and orange stripes.

The beauty of this "Galette," a French term that can refer to various baked goods, lies in its simplicity and forgiving nature. "Schlampigkeit ist keine Schande!" – sloppiness is no disgrace – the article encourages, noting that no baking pan is required. The dough, made with ice-cold butter, yogurt, and a mix of wheat and rye or spelt flour, is quickly prepared and chilled.

Assembly involves spreading a creamy feta and quark mixture onto the dough, leaving a border, and then arranging the sliced tomatoes closely together. The dough border is then folded over the filling. Baked at 200°C (392°F) on a preheated baking sheet for about 35 minutes, the galette promises a crispy base and a flavorful, colorful topping. It's a dish that embraces imperfection, making it accessible for even the least experienced bakers.