I can imagine the dark red heirloom Riesentraube tomatoes- growing right next to a patch of basil- would have been just perfect in this sweet little tart. It's a savory tart, almost like a fancy pizza, with a crisp and flaky crust. I'm so glad I found it. Perhaps one day soon, in the warmth of a late European summer afternoon I might pull another out of my new (and tiny) German oven. For now, I'll have to be happy with making the best of the few early tomatoes I can find in my own SoCal Saturday market instead. Sad to be leaving but happy to have been here to experience it in the meantime.
Makes 1 8-inch galette. Adapted, only slightly, from Baking with Julia by Dorie Greenspan.
For the printable recipe, click here.
This is a Tuesdays with Dorie post, so there are plenty of other pretty pies to check out on the official page. I decided to vary the cheese selection a bit, thinking that fontina would make a better partner for the mozzarella that the monterrey jack that was called for in the original. I was pleased with the result and my boys enjoyed nibbling on the extra pieces of fontina as the galette baked. That's a win-win in my book. Oh, and the crust is to die for. Just saying.
1 recipe of galette dough (recipe follows)
1/2 cup shredded mozzarella cheese
1/2 cup shredded fontina cheese
1/4 cup fresh basil leaves, cut into chiffonade (finely shredded) or torn
2 to 3 ripe plum tomatoes or 1 1/2 cups grape or cherry tomatoes, cut into 1/4-inch-thick slices
3 tbs grated parmesean cheese
Preheat the oven to 400° and position a rack in the lower third of the oven. Prepare a baking sheet by lining it with parchment paper.
On a lightly floured work surface, roll out the dough into an 11-inch circle that’s about 1/8 inch thick. The dough is quite soft so make sure to lift it now and then and toss some flour under it and on the top to prevent it from sticking everywhere. When you’ve accomplished the above dimensions, move it to your prepared pan. The best and easiest way to move this dough is to roll it up around your rolling pin and then unroll it onto the prepared baking sheet.
In a bowl, toss the mozzarella and fontina cheeses and basil together and then sprinkle it over the rolled out dough, leaving a 2-3 inch border. On top of the cheese, place the tomatoes in concentric circles, again leaving the couple inch border. Fold the uncovered border dough up over the filling, allowing the dough to naturally pleat as you work your way around the galette. Sprinkle the parmesean cheese around the fluted edges of the crust.
Bake the galette for 35-40 minutes, or until the pastry is golden and crisp and the cheese is bubbly. When it’s done, allow the galette rest on the sheet for 10 minutes. Cut apart with a knife or pizza wheel and serve.
1 1/2 tbs buttermilk
2 1/2 tbs (approx.) ice water
1/2 cup all-purpose flour
2 tbs cup yellow cornmeal
1/2 tsp sugar
1/4 tsp salt
3 1/2 tbsp cold unsalted butter, cut into 4-5 pieces
Stir the buttermilk and ice water together in a small bowl and set aside. Then, in a large bowl, combine the flour, cornmeal, sugar and salt and stir with a fork to mix. Drop in the butter chunks and toss them a round a bit to coat them with the flour mixture. Using a pastry blender, work the butter into the flour, working for butter pieces that range in size from bread crumbs to small peas.
Add the cold water/sour cream mixture into the dough 1 tablespoon at a time, stirring with a fork after each addition to evenly distribute the liquid. When all the mixture has been added, the dough should be moist enough to stick together when it’s pressed; if it’s not, add in more cold water, 1 teaspoon at a time. Use your hands to gather the dough together.
When you’ve gathered it together into a cohesive ball, press the dough into a disk shape, wrap in plastic and chill for at least 2 hours.
In a Food Processor:
Stir the buttermilk and ice water together in a small bowl; set aside. Put the flour, cornmeal, sugar, and salt in the work of a processor fitted with the metal blade; pulse to combine. Drop the butter pieces into the bowl and pulse 8 to 10 times or until the mixture is speckled with pieces of butter that vary in size from bread crumbs to peas. With the machine running, add the buttermilk mixture and process just until the dough forms soft, moist curds.
Remove the dough from the processor and press it into a disk. Wrap in plastic and chill for at least 2 hours.