Bruised Tomato Galette with Leeks and Pine Nuts

Flaky pie crust filled with a mixture of over ripe roasted tomatoes, leeks, and fresh herbs, drizzled with a white wine butter sauce, parmesan cheese, and toasted pignolias. Featuring Custom Culinary® Beurre Blanc Sauce.

Made with:

9663 - Custom Culinary Gold Label Beurre Blanc Sauce

What You'll Need

Yield: 1 - 9" Tart

QTY	INGREDIENT
*Bruised Tomato Galette*
1 ea.	9" Pie Crust, as prepared, un-cooked (7 oz)
½ c.	Melted Leeks (sub recipe)
2 ea.	Tomatoes, heirloom, whole, sliced, ¼"
2 tsp,	Oil, olive, extra virgin, first cold pressed
2 tsp.	Herbs, fresh, chopped, finely
2 tsp.	Nuts, pine, whole, toasted
1 c.	Custom Culinary® Beurre Blanc Sauce (hot)
Melted Leeks
8 c.	Leeks, bottoms, julienned
¼ c.	Butter
¼ c.	Custom Culinary® True Foundations™ Vegetable Liquid Stock Concentrate

PREPARATION

BRUISED TOMATO GALETTE

Stretch out the dough to the desired shape slightly larger than 9".
Spoon on the leeks onto the base of the raw pie crust spreading a thin layer 1" from the edge.
Shingle the tomatoes all the way around being sure to bring the tomatoes 1/2" from the edge.
Pull the remainder of the crust on the edge over the tomatoes carefully making sure to move all the way around the edge.
Top with a drizzle of olive oil and bake for 15-20 minutes or until the tart is golden brown and crispy around the edges.
Once baked remove from the oven and top with fresh herbs and toasted pine nuts.
Cut a portion and serve with the hot Beurre Blanc Sauce.

MELTED LEEKS

Preheat rondo over medium low heat.
Add the base, leeks and butter and cook on low for 20-30 minutes. or until the leeks are tender and the liquids reduce to coat the leeks.
Use immediately or transfer to a container for later usage.