Back to Business [Heirloom Tomato Galette with Cornmeal Crust]
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Well things have just been all over the place here lately, haven’t they?
I’ve spent this past week slightly under the weather and not wanting to do much but drink peppermint tea and watch The Real Housewives (of every city….). I’ve been sitting on a really delicious recipe for a few weeks now and I figure I’d better get it out to you before all your heirloom tomatoes are rotten or -gasp- frozen! Ok, maybe frozen is a little wishful thinking on my part. I’m anxiously awaiting the first snowfall. And now you know how terribly insane I am.
It’s a chilly day here in Ottawa. One that begs more for a slow cooked beef soup or creamy risotto than a Galette. But you know what? I have a Galette for you so you’ll just have to bear with me and enjoy it. I promise it will be worth it.
If you’re unfamiliar with the term ‘Galette’, it’s a general term in French Cuisine referring to an array of flat, round, free-form tarts. Rustic, unfancy, but so perfectly satisfying when piled with your favourite sweet or savoury fillings. There is something so unassumingly charming and welcoming about a flaky dough round, filled with fresh ingredients. That first slice into the tart, when the crust shatters like glass into little shards of buttery dough, always makes my heart flutter.
I had some beautiful Heirloom tomatoes sitting pretty atop my window sill that begged for something different than my usual heirloom tomato salad…. delicious as it is. A Galette was an easy alternative to my go-to dishes that really pushed the unique-looking tomatoes to new heights of flavour.
Heirloom Tomato Galette with Cornmeal Crust
adapted from Look I Made That
You could easily use any tomatoes you have on hand. Roasting them really helps bring out the most of any tomato.
adapted from Fine Cooking
1-1/4 cups all-purpose flour
1/3 cup fine yellow cornmeal
1 tsp sugar
1-1/4 tsp. salt
6 tbsp cold unsalted butter, cut into 1/2” cubes
3 tbsp olive oil
1/4 cup ice water
In a medium-sized bowl, mix the flour, cornmeal sugar and salt. Using a pastry cutter, cut in the butter until evenly distributed but still has some large, visible pieces present.
Add the olive oil and slowly add in the ice water, mixing, until the dough starts to come together. Gather dough in your hands and shape it into a small disc. Wrap in plastic and refrigerate for 1 hour up to overnight.
3-4 large (or 6-7 small) Heirloom Tomatoes, sliced into 1/2” rounds
1.5 tbsp Dijon mustard
1/2 cup Gruyere cheese, grated
handful basil, sliced into ribbons
coarse salt and pepper
Preheat oven to 375.
On a floured board, roll dough out into a round about the size of a dinner plate. See? Rustic means we’re not being fancy here.
Leaving about 1.5” around the edge of the dough clean, slather your Dijon mustard over the dough. Top mustard with grated Gruyere. Arrange tomatoes over the cheese and sprinkle with coarse salt, pepper and basil.
Carefully pick up the edges of the dough and fold it over the filling. If
the dough breaks, just pinch it back together and call it a day. There are fancier ways to fold the dough if you’re looking for something with a little more ‘ooooooh’ appeal, but I love the simple, messy look of this method.
Bake on a preheated pizza stone or baking sheet for 10 minutes or until browned on top. Reduce heat to 325 and continue cooking until tomatoes are gooey and baked, about 40-50 minutes.
Serve with some lightly dressed micro greens or a simple arugula salad to give a nice spicy contrast to the rich tomatoes.