Tomato Galette

Posted by Degan on February 12th, 2012

My sister and I made this galette last weekend and it was so good that Matt and I made it again last night. It’s a recipe that I pulled from BCLDB’s Taste magazine a while back. and after making it twice I think it could benefit from a sharper or smokier cheese…or maybe some roasted garlic but even as-is it’s spectacluar.

Pastry

1 cup flour
1/4 cup yellow cornmeal
1/2 cup butter, cut into 1/2″ pieces
1/2 tsp coarse salt
2 tbsp sour cream
1 tbsp fresh lemon juice
1/3 cup ice water

An hour ahead – put the flour, cornmeal and butter together and put in the freezer.

Then later:
Preheat oven to 400 F (200 C)
Mix flour, cornmeal, salt and butter in a food processor or with a pastry cutter or sharp knife.
In a small bowl, whisk sour cream, lemon juice and ice water. Add to the flour mixture a spoonful at a time until the dough just holds together.
Wrap well in plastic wrap and let rest in the refrigerator for at least 30 minutes to overnight.
.
Filling

3/4 cup mozzarella cheese, coarsely grated
3/4 cup Fontina cheese coarsely grated
1/4 cup basil leaves, cut into thin strips
3 heirloom tomatoes, ripe but firm, thinly sliced
fresh ground pepper to taste

Roll out the dough on a floured surface to a 12 inch (30 cm) circle.
Trim the edges if necessary and place on a baking sheet (can be done several hours in advance and refrigerated).
In a small bowl, combine the cheeses and most of the basil (reserve some for garnish) and toss well.
Spread over the dough, leaving a 2-inch border.
Place the tomatoes over the cheese, overlapping them slightly in rings. Season with salt and pepper and top with reserved basil.
Fold the uncovered edge of the pastry over the mixture, pleating it to make it fit and leaving the centre uncovered.
Bake until the pastry is golden brown, 35 to 45 minutes.
Let cool on the tray for 5 minutes, then slide the galette onto a serving plate.
Cut into wedges and serve – either hot, warm or at room temperature.