Heirloom Tomato Basil Galette Recipes

HEIRLOOM TOMATO BASIL GALETTE

Steps:

• In a large mixing bowl, add flours, sugar and salt and stir to combine. Cut cold butter into the flour using a pastry cutter, two knives, or a food processor, until the mixture resembles coarse meal.
• If using a food processor, add cold water while machine is running, until the dough holds together (about 15-30 seconds). Otherwise, add water to the bowl and using a fork or your hands, mix together until dough forms.
• Turn the dough out onto a sheet of plastic wrap. Press into a flat, round disc, wrap tightly, and refrigerate for 30-60 minutes.
• Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
• Roll out dough onto a lightly floured surface, about 12 inches in diameter, 1/8 inch thick. Transfer dough to parchment paper.
• Sprinkle the cheese, shallots and basil evenly over the dough, leaving a 2-inch border. Season with salt and pepper, to taste. Arrange the tomatoes over the cheese.
• Gently fold the edges of the dough over the tomatoes, covering about 2 inches of the filling, pressing gently to adhere the folds.
• Brush egg wash over the exposed dough edges.
• Bake at 400 degrees until crust is golden-brown and tomatoes are soft, about 40-45 minutes.
• Cool on baking sheet for 5 minutes before transferring the galette with parchment paper to a cooling rack. Gently pull parchment paper out from underneath while keeping the galette on the cooling rack. Let cool briefly, another 5-10 minutes. Serve warm or at room temperature.

HEIRLOOM TOMATO GALETTE WITH PECORINO

Steps:

• Whisk flour, baking powder and 1/2 teaspoon salt; cut in butter until mixture resembles coarse crumbs. Stir in sour cream until dough forms a ball. Shape into a disk; cover and refrigerate until firm enough to roll, about 2 hours., Meanwhile, place tomatoes in a colander; toss with remaining salt. Let stand 15 minutes., Preheat oven to 425°. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a baking sheet., Place cheese slices over crust to within 2 in. of edge; arrange tomatoes over cheese. Fold crust edges over filling, pleating as you go and leaving center uncovered. Bake until crust is golden brown and cheese is bubbly, about 25 minutes. Cool 10 minutes before slicing.