We hope the guests at our Asheville B&B find breakfast to be a highlight of their day.  By shopping at the local farmer’s markets, we can feature local seasonal produce.  In the height of summer and into early fall, that means heirloom tomatoes featured in our Tomato Galette.

Our Favorite Farmer’s Markets

If it’s Wednesday, you’ll find us at the River Arts District Farmer’s Market.  While one of the smaller markets, it’s fast and easy to fill your bags full of local goodness.  We might even stop in Pleb Urban Winery for a sip of wine from locally sourced grapes.  Or maybe we’ll get carryout at 12 Bones Smokehouse.

On Saturday mornings after breakfast, we head straight to North Asheville Tailgate Market.  Conveniently located close to Pinecrest B&B on the campus of UNC-Asheville, it’s walkable via the Reed Creek Greenway (though we drive since we have lots of food to carry home!)  For this recipe, we would procure tomatoes and green onions from Full Sun Farm and goat cheese from Three Graces Dairy.

Ingredients

Yield:  2 galettes, serves 8
1 pkg (14.1-15 oz) pie crust
1.5 lbs heirloom tomatoes
3 T olive oil
1/2 t salt
1/4 t pepper
8 green onions, chopped
1 clove garlic, minced
4 oz goat cheese
4 oz fontina cheese, grated
1 egg, beaten to blend
Garnish:  shaved parmesan
Garnish:  8 large basil leaves, chiffonade

Directions

1. Preheat oven to 400 degrees.    Slice the tomatoes approximately 1/4″ thick.  Put a cooling rack over the sink; place tomatoes in an even layer then sprinkle with salt to taste.  Let tomatoes sit while you prepare the pie crusts.
2. Unfold each pie crust onto a half-sheet baking pan lined with parchment paper.  Heat 3 T oil in a large skillet over medium heat. Add onions and saute for 2 minutes, stirring frequently.  Add garlic and cook for 1 more minute.  Season with salt and pepper then turn off the heat.
3. Spread the goat cheese evenly over the pie crusts, leaving a 1 1/2″ border.  Arrange green onions and garlic mixture over crusts. Scatter fontina cheese over crusts then arrange tomatoes over cheese, dividing evenly between crusts.  Season with salt and pepper to taste.
4. Bring edges of the dough up and over filling, overlapping as needed to create about 1 1/2″ border; brush dough with egg wash.
5. Bake galettes, rotating once until crust is golden brown and cooked through, 55-60 minutes.  Let cool slightly then cut each galette into 4 even pieces.  Top with shaved parmesan and basil and serve.

Book and Let us Cook

Make plans to stay at Pinecrest Bed & Breakfast.  A fresh hot breakfast will be ready for you each and every day when you visit Asheville.