A summer dish showcasing the flavor of heirloom tomatoes
Author: Adapted from The Easy Artisan
Recipe type: Tart
Cuisine: French/Californian
Ingredients
Dough (for a 10-inch galette)
150 g white whole wheat pastry flour
66 g all-purpose flour
97 g butter, cold
59 g ice-water
3 g fine sea salt
Filling
60 g mozzarella, shredded
60 g Monterey Jack or Cheddar or a combination of the two, shredded
½ cup basil leaves, cut into chiffonade
3 or 4 (or more as needed) assorted tomatoes cut into ¼-inch slices
15 g cornmeal
salt and pepper
extra virgin olive oil
black sesame seeds for garnish
Dijon Mustard (from France, not domestic or imported from Canada), optional
Egg wash
1 egg, cracked and whisked with 1 TB of milk
Instructions
Dough
Place dry ingredients into food processor and process 1 minute.
Add butter and process until mixture resembles marbles, peas, and cornmeal.
Pour water through feed tube until dough holds together but isn't sticky.
Dump dough onto counter, shape into a ½ thick round disk and wrap in plastic.
Refrigerate for 30 minutes to one hour.
(Dough can also be made by hand using a pastry cutter.)
Assembly
Take dough out of the fridge (it should be at about 60°F to be rolled out easily.)
Preheat oven to 400°F.
Line a half-sheet pan with parchment paper.
Dust countertop generously with flour and roll out dough to a 12-inch round.
Transfer to paper-lined half-sheet pan by draping the dough over the rolling pin.
(Optional) For a French touch, paint the center of the dough with French Dijon mustard, leaving a 2-inch border.
Brush the whole galette with egg wash.
Sprinkle cornmeal in center of pastry again leaving a 2-inch border.
In a separate bowl, combine cheeses and basil. Sprinkle mixture on the cornmeal-dusted dough (again leaving a 2-inch border).
Lay the tomatoes in concentric circles, sprinkle with salt and pepper, drizzle with olive oil and fold in the sides of the dough until you have a loose circle with crimped edges.
Brush some of the remaining egg wash on the outside of the galette.
Sprinkle border with sesame seeds.
Bake at 400°F for 35-40 minutes.
Let rest for 10 minutes before slicing.
When the galette has cooled a bit, drizzle some more olive oil on it and place a sprig of basil in the middle.
Recipe by Farine at http://www.farine-mc.com/2016/08/tomato-galette.html