|Cheese and Tomato Galette for TWD|
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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|
Cheese and Tomato Galette
Adapted from the book Baking with Julia
Basil leaves for garnishGalette Dough, Makes enough for two 8 inch galettes3 tablespoons sour cream (or yogurt or buttermilk)1/3 cup (approximately) ice water1 cup all purpose flour¼ cup yellow cornmeal1 teaspoon sugar½ teaspoon kosher salt7 tablespoons cold unsalted butter, cut into 6 or 8 piecesFilling2 ounces Monterey Jack cheese, shredded2 ounces mozzarella, preferably fresh, shredded¼ cup fresh basil leaves, cut into a chiffonade or torn2 to 3 ripe plum tomatoes, cut into ¼ inch thick slices
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.