An Heirloom

The days of summer are growing shorter as the sun is moving further from Earth.  Stretched out in a kayak, taking in every last trace, the clouds move in and offer shade to my Cherokee Purple heirlooms burgeoning at home.

Get outside - then eat this.

Heirloom Tomato Galette
serves 4

3 sprigs fresh thyme, chopped
1 sprig fresh rosemary, chopped
heirloom tomatoes, any variety ripe from the vine
1 frozen pie crust, thawed and rolled thin
1 cup shredded mozzarella
1 shallot, sliced
1 tablespoon butter
1 egg, beaten to brush over the crust

Preheat oven to 400 degrees.

Thinly slice tomatoes and arrange slices on a paper towel.  Lightly sprinkle sliced tomatoes with salt and allow the liquid to drain for 30 minutes.

Saute shallot in olive oil and butter, adding a pinch of salt, until it begins to caramelize; about 10 minutes.  Add half of the chopped thyme leaves to the sauteed shallot, and cook until just fragrant; 2 minutes.

Roll out the pie dough on a slipat-lined baking sheet.  Arrange the mozzarella over the dough, leaving a 1-inch border edge.  Top the mozzarella with the shallot mixture, and arrange the tomatoes over the top, lightly sprinkling kosher salt and the chopped thyme and rosemary over the top.

Fold the edges of the dough up around the tomatoes, gently pressing to seal.  Brush the crust with egg wash and sprinkle the crust with poppy seeds.

Bake for 25-30 minutes, or until the crust is golden brown.  Once removed from the oven, allow to cool 10-15 minutes, and slice into wedges.