Wednesday, July 3, 2013

TWD: Cheese and Tomato Galette

This Tuesdays with Dorie recipe is a couple of weeks late, but I'm so glad I went ahead and made it yesterday!  My whole family Mmmm'd and Ohhhhh'd through dinner as we ate every morsel and wished for mre.







With a buttery, flaky crust,  gooey fresh mozzarella cheese, sweet plum tomatoes, and spicy fresh basil, this is any fancy-pizza lover's dream!!

It's not a pizza though.  It's a "galette".     A dough that is rolled out, topped with yummy ingredients, then folded over along the edge.   It's baked until golden brown and perfect.

You may recall the Apple Galette that I made last summer.  This is the same dough recipe!   It is so versatile it can be used with both savory and sweet fillings.






Beautiful, isn't it??



Cheese and Tomato Galette
~Flo Braker~
 
1/2 recipe Galette Dough (recipe to follow)
2 ounces Monterey Jack cheese, shredded
2 ounces mozzarella, preferably fresh, shredded
1/4 cup fresh basil leaves, cut into chiffonade or torn
2 to 3 firm but ripe plum tomatoes, cut into 1/4 inch slices
fresh basil leaves, for garnish
 
 
Position a rack in the lower third of your oven and preheat to 400 degrees F.  Line a baking sheet with parchment paper. 
 
Put the dough on a lightly floured surface and roll it into an 11 inch circle that's about 1/8 inch thick.  Since the dough is soft, you'll need to lift it now and then and toss some flour under it and over the top.  Roll the dough up around your rolling pin and unroll onto the prepared baking sheet.
 
Toss the cheeses and basil together in a small bowl, then scatter them over the rolled-out dough, leaving a 2 to 3 inch border. Place the tomatoes in concentric circles, one slice slightly overlapping the last, on top of the cheese.  Fold the uncovered border of the dough up over the filling, allowing the dough to pleat as you lift and work your way around the galette. 
 
Bake the galette for 35 to 40 minutes, or until the pastry is golden and crisp and the cheese is bubbly.  Transfer the baking sheet to a cooling rack and let the galette rest on the sheet for 10 minutes.  Slip a wide spatula or a small rimless baking sheet under the galette and slide it onto the cooling rack.  Serve warm or at room temperature, garnished with fresh basil leaves.
 
The galette can be kept at room temperature for several hours, but it is best served the day it is made.



9 comments:

  1. This recipe I did enjoy! Another easy, beautiful and this one is tasty! Is that whole basil leaves on the bottom? If so, brilliant idea!

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    1. Thanks Cathleen! No, not whole basil, just chiffonade. I guess that's a pretty big clump right there, eh? It was sooo delicious!

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  2. That is a beautiful galette. Wow!! Makes me want to pull out the extra dough I have and make it again!!! :)

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    1. I know! I look forward to making it again soon. :)

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  3. So glad that you enjoyed this galette. It is beautiful!

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  4. I'm hungry for this again after looking at your photos! This disappeared so quickly! Should have made two!

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  5. Looks great - that close up photo of the slice of galette made my mouth water! Maybe I'd better head into the kitchen.... ;-)

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  6. We loved this one too! I definitely plan on making it again this summer. With that much butter and cheese, what's not to like? :-)

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  7. Hermosa y linda galleta una exquiaitez,saludos y abrazos.

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