Wednesday, June 19, 2013

Tuesdays with Dorie ~ Cheese and Tomato Galette on Wednesday!

Cheese and Tomato Galette for TWD

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Scrumptious! 

Well, here it is Wednesday, and I’m finally getting up my TWD post! I’ve been away this past week, kid sitting for my grandchildren.  Although we had a lot of fun, I haven’t had much time for baking and posting on my blog.   However, Saturday, my 9 year old granddaughter and I baked Strawberry pies with strawberries we picked. I will be posting about them soon.  She is becoming quite a good baker. Watching her, trying to get just the right photo of her pies, was a treat for me. Future food blogger??
  
This weeks TWD recipe was a true winner! The recipe was for  Cheesey Tomato Galette, contributed by baker Flo Braker. I made my dough several days in advance, and refrigerated it.  That made it really easy to put the galette together and bake. This galette was delicious. The flavors were like a really good Margherita pizza.  I’m sure this recipe would also lend itself well to other toppings.  I know I’ll be making this delectable galette, many more times over the summer.  I’m thinking of serving several as appetizers on Fourth of July.  They would also make a great light lunch. I will be trying a few different toppings next time.  Don’t you think sliced zucchini would work well on top?  Or maybe eggplant?

To make the Galette, you first make and roll out your dough,  place the filling over the top,  leaving  enough of an edge to fold up.  This galette called for Monterey Jack and Mozzarella cheeses mixed together with basil, then sprinkled on top of the dough. Tomatoes are then layered on top. I topped mine with some sea salt, pepper and a drizzle of olive oil.  It was scrumptious!  A hit with everyone at the table, and a truly enjoyable, delicious recipe! Tomato season is almost upon us, you should give this one a try.  Happy Wednesday, everyone!

This tart is rustic and doesn’t need to be perfect…roll out your dough
Layer on the mixed cheeses and tomatoes, fold up sids of dough so that it pleats around the filling..ready for the oven
Serve this galette warm or at room temperature
This will be a Fourth of July treat at my house
Totally delicious!



  
Cheese and Tomato Galette

Adapted from the book Baking with Julia

Galette Dough, Makes enough for two 8 inch galettes
3 tablespoons sour cream (or yogurt or buttermilk)
1/3 cup (approximately) ice water
1 cup all purpose flour
¼ cup yellow cornmeal
1 teaspoon sugar
½ teaspoon kosher salt
7 tablespoons cold unsalted butter, cut into 6 or 8 pieces

Filling
2 ounces Monterey Jack cheese, shredded
2 ounces mozzarella, preferably fresh, shredded
¼ cup fresh basil leaves, cut into a chiffonade or torn
2 to 3 ripe plum tomatoes, cut into ¼ inch thick slices
          Basil leaves for garnish 

Combine the sour cream (or yogurt or buttermilk) with the ice water, and set aside.  To make the dough by hand, whisk together the flour, cornmeal, sugar and salt.  Cut in the butter to the flour mixture with a pastry blender, until the butter is about the size of peas.  Sprinkle the sour cream mixture over the dough, one tablespoon at a time, and toss with a fork to moisten.  Add just enough sour cream mixture so the dough will hold together when you press it.
If you are using a food processor, pulse the dry ingredients to combine.  Then add your butter, and pulse 8 to 10 times, until the butter is about the size of peas.  Add in the sour cream mixture, tablespoon by tablespoon, until the dough forms moist cruds and holds together when pressed.
Turn the dough out and bring it into a ball.  Divide in half, and flatten each half into a disk.  Wrap tightly and refrigerate for at least two hours.  Dough will keep in the fridge for 5 days or in the freezer for 2 months. 
Position a rack in the bottom third of the oven, and preheat the over to 400° F.  Line a cookie sheet with parchment paper.
To prepare the filling, toss the cheeses and basil together in a small bowl, and slice your tomatoes.
Roll out one of the galette disks into an 11 inch circle that is about 1/8 inch thick.  Transfer the dough, by draping it over your rolling pin, to your prepared cookie sheet. 
Spread the cheese mixture over the rolled out dough, leaving a 2 to 3 inch border.  Place the tomatoes in concentric circles, slightly overlapping the last.  When the cheese is covered, fold the edges of the dough over the tomatoes.  It should fold naturally, however there is no need for perfection.  This galette should be a bit rustic.
Bake for 30 to 40 minutes, rotating halfway though, until the edges are golden and the cheese mixture is bubbling.  Allow to rest on the baking sheet for 10 minutes before serving.  Serve warm or at room temperature. It is best served the same day. 

14 comments:

  1. Looks gorgeous & sounds delicious!

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  2. Fresh strawberry pie sounds delicious! How fun to have a granddaughter following in your footsteps. This recipe is so versatile, any filling will be amazing. Beautiful photos, and I love your marble countertops!

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    1. Cathleen, The countertops are my daughters! I baked this tart at her house…just never had time to post.

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  3. Scrumptious indeed! Your galette looks fantastic. Great pics! And yes, I can imagine it with zucchini and eggplant and so many other things. (now that I've made it). I look forward to trying it again and again. :)

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  4. The dough looks flaky and perfect Kathy! I still have to make this one, but what´s not to love about it right?

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  5. Strawberry pies sound wonderful. I love berry season. (Your tart is lovely too!)

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  6. I'm so excited to think that I may just be able to bake this Kathy. I have such a phobia to breads made with yeast but I see this one does not have yeast in it! It's a keeper for sure. Seriously, is there any better combination? Perfect for the fourth!

    It sure sounds like your granddaughter may just be a future blogger. How wonderful that you had the opportunity to "play" in the kitchen together. I just know that Strawberry Pie was made with lots of love. When I was in Idaho with the grandkids we did some baking too until my daughter's stove quit on us! Thankfully it's fixed now but I'm miles away. Next year when they come to visit we'll be "playing" in the kitchen too. (we'll also be coming down to Long Island to visit family:)

    I so happy that you will be joining us for the Picnic Game and that you're bringing the letter M I can hardly wait!!! "See" you there:)

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  7. This looks so GORGEOUS, Kathy. Beautiful photos too.

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  8. This looks absolutely delectable! My mouth is watering, I think I'll have to add this to the short list of dinner menus for the coming week, thanks!

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  9. I love that you bake with your grandkids - future food blogger, more than likely, it is very addictive. Your galette looks great!

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  10. I am going to have to keep this in mind for the tomato deluge that comes every fall. I have been "cheating" and using prepared dough when I make a galette, and this would come together so easily.

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  11. Looks wonderful...thanks for suggestions on a new reader. I am at Old Reader but it seems a little slow and it repeats some posts I have already read so I'm not in love with it and need to check out the one you suggest. Thanks.

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  12. Hi Kathy! It's been a long long time since I visited your blog :) Things are a bit more stable in my life at the moment so I hope I will be able to visit more often :)

    I was looking through my email feed for an easy tomato tart to make as an appetizer for our New Year's Day buffet and when I saw yours I literally started drooling ha ha!!!! I have to wait until New Year's Day to eat it but then again I might have to try it first.... you know to perfect it before the big day... ;)

    I wish you a wonderful New Year!
    Maria

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