A galette is a humble creation. Unlike its cousin the Pie. Pies being a bit more defined, form and fill. A Galette is gentle pastry, wrapped, formless and without pretense. My love affair with galettes goes back to the first time I ever saw one, or at least a photo of one. Many years later, travelling through France by train, Galettes, both savory and sweet were the sustenance of the road. Simple and to the point, a galette is a wonderful pastry vessel to fill with the abundance of summer.
Now to our summer garden 2020. How many times did you know you were planting too many tomato plants and did it anyway! Well, my garden being no exception, I am flooded with the sweetest sungold and red cherry tomatoes. Two things I love to make with them are a simple sauce for some pasta to remind me of the Amalfi coast, or a tomato galette to remind me of why I love to cook. When this thing comes out of the oven, it is so gorgeous, you are compelled to take photos. There is that indefinable something and, of course, you haven’t even tasted it yet! This recipe works quite well and has great flavor as is, although I like to jazz it up a bit more with some Oregano and Fennel. Bake one as a playful act and enjoy.
Ingredients for one 12-inch pizza pan sized galette:
FOR THE DOUGH
- 1 1/3 cup all-purpose flour
- 2 tablespoons corn meal
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter, cubed, frozen
- 1 tablespoon cider vinegar
- 1/4 cup ice water
FOR THE FILLING
- 8 ounces soft goat cheese or other fresh cheese
- 1 egg yolk
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
- pinch of cayenne
- 2 tablespoons sliced basil
FOR THE REST
- 3 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 2 teaspoons lemon zest
- 1 teaspoon Dijon
- 1 teaspoon dried oregano
- 1/2 teaspoon ground fennel seed
- Parmigiano-Reggiano cheese
- Olive oil to drizzle and sea salt to sprinkle over the top once cooled, optional
– Bake at 425 F. for 30-35 minutes or until well browned. To be safe, place a foil-lined pan on rack under galette to catch any possible drips.
PROCEDURE
Combine flour, corn meal, salt, and frozen butter cubes in food processor. (Flour can be AP or Pastry flour). Pulse until granular.
- Add liquids (cider vinegar and ice water). Pulse again. Texture will be granular and stick together when pressed. NOT until dough ball forms!
- Dump dough out and form slightly. Wrap in plastic wrap, return to fridge for 30 minutes to 1 hour (or overnight).
- Meanwhile, mix goat or ricotta cheese with egg yolk, salt, ground pepper, cayenne, and basil. Set aside.
- Slice 3 cups of fresh cherry tomatoes in halves. Combine and toss with olive oil, Dijon mustard, herbs, and lemon zest.
- Roll dough out to approximately 12 inch in diameter.
- Spread cheese onto dough, leaving an inch or so all around of exposed dough.
- Use a slotted spoon to deposit and spread tomatoes on top of cheese.
- Gently fold dough and crimp about every 2 inches or so.
- Egg wash top of dough. Finely grate a dusting of Parmigiano-Reggiano cheese over the top.
- Place in 425 F degree oven for 35-40 minutes, checking to be sure bottom is browning before removing.
Best if served cool or just slightly warm.
Sprinkle with sea salt and drizzle with olive oil before serving if desired.
