Tomato Galette (a relative of tomato pie) by Lucy Burdette

 

LUCY BURDETTE: When I saw these two beautiful red tomatoes from John’s miniature garden on the deck (really talking miniature!), I thought of this recipe for tomato galette. It came from chef John at All Recipes, though I made some tweaks. From the comment section, it appears that the recipe is fairly flexible. I had these big tomatoes, but lots of people made it with cherry tomatoes. I also substituted Boursin for goat cheese since that’s what we had. And I added a little bit of my cheese powder to the dough for an extra pop.

Ingredients for the dough

1 1/3 cups, all purpose flour

Two heaping tablespoons cornmeal

Half a teaspoon salt

1/2 cup unsalted butter, frozen and cut into cubes

1 tablespoon apple cider vinegar

1/4 cup ice water

Optional cheese powder, 1 tablespoon 

Ingredients for the topping 

One package Boursin cheese, flavor of your choice

Two large tomatoes

A handful of basil, slivered

One egg

Sprinkle of Parmesan cheese

In a food processor, combine all the ingredients for the pastry dough up to apple cider and ice water. Pulse this mixture until it comes together as crumbs. Add the vinegar and ice water and continue to pulse until the dough gathers together. Flatten the dough into a disc on plastic wrap or parchment paper and refrigerate for an hour.

Meanwhile, slice the tomatoes, sprinkle with salt, and set the slices to drain on paper towels, or a dish towel. Mix the Boursin cheese with the shreds of basil.

Preheat the oven to 425.

Using a sprinkle of flour as needed, roll out the dough to a 13 inch circle and transfer it to a pizza pan or sheet pan.

Spread the basil cheese mixture on the dough circle, leaving the outer inch and a half clear. Set the tomatoes in a pretty arrangement on top of the cheese. Pinch the edges all the way around the circle to contain the tomato cheese mixture. Paint the pie with beaten egg and sprinkle with Parmesan.

Bake until browning on top 30 to 35 minutes. Let the galette rest until it comes to room temperature. (Okay, we made it 15 minutes and that was fine!) Serve with a green salad.

USA Today bestselling author Lucy Burdette writes the Key West food critic mystery series including A POISONOUS PALATE and A CLUE IN THE CRUMBS. Join her mailing list right here.

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