From Nic in the Gallery,
Right around this point in the year is when I really start to miss the late summer, the warmth, the sounds of neighborhood cicadas and all the delicious produce available. Since I can’t control the weather, I thought at least I could have a taste of summer. This cherry tomato and cheese galette takes me right back to mid August. I suggest using the Clay Coyote Pizza Stone to make this.
For The Crust You Will Need:
- 1 1/2 cups all-purpose flour
- a pinch of salt
- 1 tablespoon sugar
- 8 tablespoons cold unsalted butter, cut into little pieces
- 2 tablespoons vegetable shortening
- ice water
- Combine the flour, salt and sugar in your mixing bowl, then work in the shortening and butter with a pastry blender. (The sSplendid Table also recommends using 2 butter knives or just your hands if you don’t have a pastry blender.) Then add 5 tablespoons of ice water to form a dough.
- Shape the dough into a flat disk and wrap it in plastic wrap. Do not over handle/mix the dough. Once wrapped chill it in the fridge for at least an hour.
For The Cheese Filling You Will Need:
8 ounces of goat cheese
1 egg yolk
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch of cayenne (Chef John from Food Wishes loves adding cayenne to most things its ok to skip if your not a fan)
2 tablespoons sliced basil
- Mix together your ingredients, and roll out your chilling dough to roughly a 12 inch round.
- Spread the cheese mixture over the rolled out dough, leaving 1 1/2 inch around the edge uncovered.
For The Filling You Will Need:
- 3 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon Dijon
- egg wash (1 egg yolk mixed with a couple tablespoons of water)
- parmesan cheese to taste
- Combine the cherry tomatoes, olive oil and Dijon mustard. Once combined spread this mixture over the same area your cheese mixture is covering, again leaving the 1 1/2 inches around the edge uncovered.
- Fold the 1 1/2 inch uncovered stripe around the edge back on top of the cheese and tomato mixture.
- Cover the folded over crust with the egg wash, and sprinkle on some parmesan cheese
- Bake at 425 degrees for around a half hour, stopping when the crust is well browned.
Thistomato and goat cheese galette tastes like a warm summer afternoon. Again, to really kick it up you could make this on the grill with a pizza stone. The additional smoky flavor would complement this dish perfectly.