Heirloom Tomato and Quinoa Galette with a Farmers Market Salad

This weekend was the last official weekend for our farmers market. I just cannot believe how time flies. It is almost May, which means we are going to be left without one of the things we look forward to the most every Sunday morning. Luckily, some of the farmers have chosen a close by location to set up stands for a couple more weeks, but not long enough.

I asked one of the farmers what they do in the summer and she told me, “Go on vacation”. I smiled. So well deserved.

My first stop every Sunday, and definitely one of my favorites, is the heirloom tomato farm stand. Her tomatoes are like no other . Sweet, soft and buttery. Every Sunday we buy about five pounds of tomatoes to last us through the week. A little mid morning snack of sliced tomato with avocado, sea salt and olive oil. Nothing beats that.

Perhaps because my life has been a little chaotic lately, I have been craving simplicity all around and that includes food. It’s not a stretch for me as Basque cuisine is all about ingredients and quality and little about method and technique. All I crave are soups and salads and quinoa has really become a staple in my diet. Quinoa porridge with hemp milk in the morning, quinoa tabouleh, quinoa with watercress and pumpkin seed pesto…

Our friend P. who is originally from Peru was telling me stories about how they used to make her eat quinoa as a kid. Her parents are taking a trip home soon and she was telling me about all the different varieties they have. Even pink. “Even pink?”, I asked. “I must get my hands on some”.

So when we thought about making a quick galette for lunch, I thought of making a quinoa crust for added protein and earthy flavor. We accompanied the galette with a simple salad of watercress, watermelon radish, edible flowers, baby carrots and a lemon vinaigrette.

Quinoa Pate Brisee

85 grams quinoa flour
65 grams superfine brown rice flour
20 grams potato starch
3 grams salt
2 grams xanthan gum
115 grams butter or non-hydrogenated shortening, cold and diced
80 grams ice water

Place all the dry ingredients in the food processor. Pulse to combine. Add the cold and diced butter (or shortening) and pulse about 10 times until butter is cut into the flour into chunks (not too small). Add the water and pulse until comes together. It does not need to form a ball. Just combined.

Dump the dough onto a board and form it into a disk. Wrap it in plastic wrap and flatten it a bit. Refrigerate for at least 2 hours.

Heirloom Tomato Galette

Quinoa pate brisee
2 lbs heirloom tomatoes
1 oz goat cheese
Olive oil
salt
Freshly ground pepper
Egg wash

Roll the pate brisee to about 1/16″-1/8″ thick, forming a circle. You can cut the edges to make a perfect circle or just leave it as for a rustic look.

Cut the tomatoes in slices that are about 1/4″ thick. Place the tomato slices on paper towels to drain some of the excess water. Pat the top also. Place the tomato slices on the rolled pate brisee. Fold the edges over the tomatoes.

Dab some goat cheese on top. Drizzle with olive oil, salt and pepper. brush some egg wash on the edges for a golden brown crust.

Bake in a preheated 450F on the lower half of the oven for 15 minutes. Turn oven down to 400F and finish baking for another 15 minutes until crust golden brown. Make sure the bottom crust is cooked. You can even bake it on a pizza stone if you have one.

Drizzle with more olive oil and serve with a green salad.


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86 Responses to “Heirloom Tomato and Quinoa Galette with a Farmers Market Salad”

  1. ButterYum says:

    I adore Quinoa, but I’ve never seen it in flour form. Do you grind it yourself?

    :)
    ButterYum

  2. Butteryum- no, i get it from here http://www.bobsredmill.com/organic-quinoa-flour.html I love their products. Thank you!

  3. Meg says:

    that looks sooo yummy! i wish my hubby liked tomatoes! boy is he missing out.

  4. This comment has been removed by the author.

  5. Morgan says:

    This looks beautiful and delicious all at once!

    A bit of an odd question: Can you tell me if your forks are plastic or real? They look sheer…
    Where are they from?

  6. Lori White says:

    As a vegetarian I’m always trying to squeeze in a little extra protein anywhere I can. I eat quinoa all the time but had no idea it was available in flour form… imagine!.. something new to try – thank you!

    The pastel plates in blue and green, and the pink cups(?), have also caught my eye today. Could you share the maker/brand, if possible?

    As always, your photos are exquisitely beautiful and your site is such a joy to visit in the middle of my day. Especially today.. where outside my window there’s light snow falling mixed with a little rain and even some fog thown in for ‘mood lighting’ ;-)

    Bravo to you!

  7. Gorgeous. You have such a beautiful blog. x

  8. Barbara says:

    I love quinoa also and stocked my pantry with the regular, black and red. One night my husband announced he refused to eat any more quinoa. I need to try some of your recipes to convince him it can be good.

    This galette looks wonderful Aran.

  9. nadia says:

    so beautiful aran, this is how i like to eat. if granted one wish today is that this was being served on my farmers porch!

  10. Paula says:

    awesome photo! and… I feel hungry!

  11. m says:

    I thought it was a pizza at first, but a galette! So beautiful.

  12. I love Farmers Markets too. I like to buy local and directly from the farmers.
    Great quinoa pate brisee. Thank you!!!

  13. Golubka says:

    We live in Florida too, on the West coast, and our market is closing very soon as well. We’re so sad. Beautiful photos and recipes as always :)

  14. Mlle Paradis says:

    gorgeous photos aran! i posted recently about eating quinoa for breakfast in a rice pudding-ey sort of way. i do tabouleh too. would love to see other breakfast ideas you have for it. since i get sick of the same thing all the time. thanks for the inspiration!

    http://mlleparadis.blogspot.com

  15. Farmers markets are awesome! What beautiful produces, pictures and what a fabulous dish!

    Cheers,

    Rosa

  16. Jen Yu says:

    Aran, I’m confused – why does your farmer’s market end now?! Ours is just starting!! :) Is it because it’s too hot? Lovely galette and salad! xo

  17. The French says:

    Quinoa mocks me. I can’t quite seem to cook it right…but I will keep trying…would love the recipe for quinoa porridge with hemp milk. Just discovered hemp milk:)

  18. Morgan- the forks are indeed plastic but a very sturdy one from a company called Pandora.

    Lori White- the plates and cups are from Mud Australia. i love them.

    Nadia- and i want to be right there with you!

    Golubka- this is the time of year I start to get very jealous of everyone else’s produce… :(

    Jen- yes, the florida growing season is the opposite of the rest of the country. summers are *too* hot and nothing will grow… well maybe watermelons and peaches do grow too. but the farmers market closes at the end of may… so sad. enjoy your season!

    The French- it’s easy. 1 part quinoa flakes, 3 parts hemp milk. microwave for 2 minutes on high. serve with cinnamon, ginger and a little bit of honey and almonds.

    Thank you all!

  19. Aran, como siempre preciosas fotografías y exquisita receta. En casa tenemos una receta de pizza con rúcula, riquísima. Espero que te vaya bonito. Un abrazo desde Bilbao.

  20. fresh365 says:

    Your gorgeous photos are having me count down the days until my farmer’s market begins!

  21. K*and*Co says:

    De magnifiques photos pour une recette simple mais si originale [même s'il n'est pas toujours faciles de trouver tous les ingrédients ici].
    Merci de partager tout cela.

  22. H says:

    Beautiful! I wish we had a great Farmer’s Market on Oahu! Those tomatoes would cost about 2 million dollars here!
    Cheers, H

  23. Megan says:

    Thank you so much for including gluten free recipes! How wonderful, especially for someone who really wants to have a clean diet! Thank you!

  24. Doña Masita says:

    This is so, beautiful, it completely touched me.

    Thank you for your lovely blog, it’s so nice to read this wonders.

    Doña Masita
    http://www.donamasita.com

  25. whisk-kid says:

    Absolutely gorgeous! You never cease to amaze me :D

    I have never had an heirloom tomato… I used to hate tomatoes in general, but now that I like them, I will have to pick some up! I wish there was a farmer’s market near my house. I’m jealous :P

  26. Ash says:

    This is just stunning!! I so need to try this dish, love the super colourful salad too!!

  27. Miz.November says:

    I swear, just when I think that there is no way that your photos can get any prettier…… they do. You have the most amazing talent. My mouth waters every time I read your blog. Thankfully, up here in North Carolina, the good veggies are still to come. I can’t wait to have fresh tomatoes myself.

  28. Fiona says:

    I just happen to have a bag of quinoa flour in the cupboard that I didn’t know what to do with! Thank you – I’ll be making this for lunch tomorrow.

  29. Just as your farmers market is ending mine is starting! And you photos make me so excited I can barely wait. Those tomatoes… so beautiful. Of course, all of your photos are beautiful! I love this galette and have been playing around with flours. I will have to give this a try!

  30. Nancy says:

    Great idea for a pate brisee! I love quinoa but have not tried baking with the flour. Gorgeous tomatoes, too; can’t wait till it’s tomato season in new york.

  31. Nick says:

    Wow, beautiful food. Its sad that your farmers markets close down for the summer. Where I am we only ever get them in the summer, so I guess your way may be better. My mouth is still watering from looking at your pizza.

  32. Thais says:

    Habrá que probar esto de la quinoa, sounds great! Felicidades, otra vez, por las fotos y el estilismo, son geniales.

  33. Dajda says:

    Food that is so colourful must have tasted like heaven!

  34. bed frames says:

    What I really love about your blog are the pictures. They are all so crisp and nice making the dishes so appetizing.

  35. Robyn says:

    I always come away feeling so inspired whenever I visit your blog. It’s just so beautiful… Thank you!

  36. advance web says:

    Wow. Thanks for sharing this wonderful pizza recipe. This is so great.

  37. I love how colorful and fresh this galette looks, Aran – very summery!

  38. carolyn says:

    my goodness, just so gorgeous! the colors!

  39. Claire says:

    This is gorgeous! I’d love to try it…I’m a big fan of tomatoes :)

  40. bunkycooks says:

    What beautiful fresh veggies! I look forward to the farmer’s markets starting up here soon. I know that is is sad when the season is over. Thank you for sharing the lovely photos.

  41. It’s simply wonderfull… your foto are pictures and I’m happy of this visit here. I see you again. Bye. Deborah

  42. this looks amazing! the presentation is beautiful.
    and where are those pretty little turquoise napkins from?

  43. Anonymous says:

    Gracias a una amiga peruana conoci la quinoa..(bueno y tengo que decir que descubri la comida peruana que es una autentica delicia) y ahora la utilizo de muchas maneras..es un ingrediente mas de nuestra dieta. Me alegro que ahora tu tambien ahces muchas cosas con quinoa y lo compartes!!
    Beso carmenZh

  44. Everyanything- that is actually just fabric from a fabric store close to me!

    Thank you!

  45. OMG yumyumyum!! ♥ heirloom veggies… so special and pretty. definitely making this for lunch soon!

  46. aorappi says:

    Beautiful photos! Heirloom tomatoes are what we call in Lebanese cuisine mountain tomatoes. I agree with the way that you used them, as little adornment as possible.

  47. Cherine says:

    This is a fabulous dish!! And ur photos are soooooo beautiful!!!

  48. boogie says:

    i just love-LOVE that green floral bowl you have!

  49. I will definitely try the quinoa pate brisee-the crust looks fantastic.

  50. Alex Erynn says:

    Our farmers market is about to really start up. It is a year round one but it gets the most fresh fruits and vegetables in the summer. With my dairy allergy feta cheese is one of the few I can have. That looks fantastic.

  51. Lovely photos. Looks like you spent a lot of time taking the pics.
    Suzanne

  52. Sini says:

    Tomatoes really can taste like heaven. Unfortunately in a cold country like Finland it can sometimes be difficult to find really delicious tomatoes. Especially in the winter months you often have to rely on oversea products. But now the farmers markets start to run every day as it get’s summer. Funny how the farmers market season can be different in different parts of the world.

    Wonderful pictures and a mouth-watering recipe!

  53. almalu says:

    Looks so yummy, way too good!and photos are simply amazing, as always!!!;)

  54. Anonymous says:

    Beautiful

    Dennis:)
    Singapore

  55. Susan says:

    This looks scrumptious. I want to try and make this one but am wondering where I can get xantham gum or if I can just leave it out.

  56. wonderful depth of field!! ;)

  57. juliana says:

    Beautiful! I bought a bunch of heirloom tomato plants so I can have them in my garden. Now I’m waiting for them to grow.

  58. Susan- In the US you can get it in any health food store, Whole Foods and even some supermarkets. Also online through Bob’s Red Mill and other e-stores.

    Thanks everyone and have a great weekend!

  59. lindsay says:

    As one who is just starting out on her own journey with food and a blog, I am inspired by both your writing and your photos. Thank you for sharing!

  60. il ramaiolo says:

    Comme toujours, vos photos ne cesse de me fasciner! Je regarde et le respect de vos messages comme s’ils étaient des pages qui racontent des histoires très précieux! Merci de toujours partager!

  61. this looks ABSOLUTELY amazing!!
    those tomatoes :) :)

  62. Kristi says:

    Such stunning images…as always and the recipe sounds delish!

  63. Doreen says:

    The galette looks delicious! Our farmers’ market opened today – it will be awhile before we have tomatoes, etc., but look forward to trying this recipe. Thanks for a beautiful post.

  64. ArDisBlossom says:

    Please do show us some yummy recipes of pink quinoa when you get it!

  65. Totchie says:

    Lucky you were with this farm market.. I love good vegetables and especially the real ones (meaning not the sized one which are sold in supermarket).

  66. la tarta esta divina, me dice comeme.

    Desafortunadamente no tengo acceso a harina de quinoa por aca (y evito comprar x internet)pero creo que me lanzare y hare experimentos basados en tu receta para lograr una pasta de tarta gluten free.

    Tal vez moliendo la quinoa se logre un polvo similar a la harina? Lo has intentado?

    saludos

  67. Heidi- No lo he intentado pero podrias. No se si se podrahacer con un food processor normal or coffee grinder. Intentalo y nos cuentas. Gracias!

  68. dalila says:

    hum quel bonne tarte merci,bizz

  69. pity says:

    una receta estupenda, me encanta todo lo que tiene que ver con la quinoa, especialmente la roja, besitos

  70. Grace says:

    Hello Aran, hope all is well. I have been meaning to ask, hope you don’t mind, where did you get the beautiful little white cups that you used for your sherbet and also the little blue cups with the white rim, that you used for your fennel pots de creme? I absolutely love them.

    p.s. thank you for the fyi on the ring molds

  71. Leigha says:

    Most beautiful tomatoes ever. Stunning visuals…

  72. Cassidy says:

    wow ! that looks so yummy and nutrious :D

  73. Grace- the white cups are from Caroline Swift and the ramekins are from a German company called ASA.

    Thank you everyone!

  74. Anonymous says:

    Hi Aran,

    I just made your galette but substituted roasted vegies (sweet potato, zucchini, red onions etc) instead of just tomatoes as our season for beautiful fresh tomatoes is over. The pastry was simply divine – such a revelation for a gf pastry (in comparison to the ones I have previously made/tried!).

    I was wondering could you use this pastry for a egg based tart/quiche and bake it blind before adding the filling? Or will the pastry become too soggy?

    Kind regards, Bronwyn.

  75. Bronwyn- that makes me so happy to read that. Wonderful variation! You can totally use this for a quiche. What I would do is cover the base with cheese to form a barrier with the egg custard. Try it and let me know how you liked it!! Thank you!

  76. Beautiful! I’m browsing through websites to find an organic quinoa flour also here in Italy, because it is really amazing, I love quinoa to make tabuleh or couscous!
    Love your salads!
    Have a wonderful week!

  77. wow, those colours are simply amazing!

  78. Junglefrog says:

    Ah so absolutely gorgeous! I’ve been a little absent lately and I missed your truly inspiring photos!

  79. Jardino says:

    The colours and styling in these photographs makes this look soooo very delicious! Just beautiful!

  80. Becca says:

    Oh! How pretty is this food!

  81. And here we are excited because the fresh, local stuff is soon to arrive in the markets!

  82. Lamambalina says:

    favolous recipes and fabolous photos!!!

    regards from barcelona!!!

    lamambalina

  83. [...] something savory but more substantial? I’m in love with the idea of a tomato galette with a quinoa flour crust from Canelle et Vanille. So perfectly summer, especially if you are looking for a good way to say [...]

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