It is the finish of August, and the days are getting shorter around here. Nonetheless, in light of the fact that mid year is reaching a conclusion doesn't mean my craving for tomato plans has diminished. I simply shared my preferred Tomato and Corn Pie that was so unbelievably heavenly, I needed to make all the tomato motivated plans!
Galettes are a French baked good and like a pie or tart. They are free structure and natural in plan. You needn't bother with any exceptional instruments or dish to make a galette and it genuinely is one of those plans that anybody can make. I have utilized this formula in my Blueberry Galette Dessert, and I needed to attempt it in different manners.
Start by consolidating the flour and salt with a couple of heartbeats and afterward include cold cubed spread. Try not to stress over chunks of margarine, they are acceptable in galette batter. Include simply enough water so the batter holds when squeezed together. Fold the mixture into a ball, enclose it by saran wrap, and let it chill in the cooler for about an hour prior to you use it as the base of your Tomato Galette. This will be an ideal time to set up the tomatoes.
- GALETTE DOUGH
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup cold unsalted butter
- 1/4 cup cold water
- CHEESE FILLING
- 8 oz ricotta cheese crumbled
- 2 oz cream cheese softened
- 1/2 cup romano, cheese
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon scallion, finely chopped
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 teaspoon salt
- Zest of 1 large lemon
- VEGETABLE FILLING
- 1-2 large heirloom tomatoes, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- EGG WASH
- 1 egg yolk
- splash water
- PIE DOUGH
- In a medium mixing bowl, whisk together the flour and salt. Cut the butter into 1/2 into the flour mixture with fingers or a pastry blender.
- Sprinkle in the cold water and work the dough into a ball. Wrap in plastic wrap. Chill the dough for at least an hour.
- Preheat the oven to 400° F and line a large baking sheet with parchment paper.
- CHEESE FILLING
- In a medium bowl, mix together the ricotta and cream cheese until well combined.
- Add the Romano cheese, garlic, olive oil, scallion, parsley, basil and lemon zest.
- VEGETABLE FILLING
- Cut tomatoes and season with salt. Set them on a baking sheet lined with paper towels and allow them to sit at room temperature for 20-30 minutes.
- Top with salt, pepper, and olive oil.
- ASSEMBLE THE GALETTE
- Roll the pie dough out into a rough 12-inch circle. Fold the dough in half, transfer to the prepared sheet pan, and unfold. Spread the cheese mixture evenly in the center leaving space on the edge for folding. Layer the tomatoes on top.
- Fold the edges of the galette (crust) to contain the filling, leaving the center uncovered.
- Mix together the egg yolk and a splash of water and brush over the exposed crust. Bake in the preheated oven for 35-40 minutes until crust is deeply golden and tomatoes are tender.
- Serve warm.
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