September 5, 2014

Rustic Tomato Galette

Rustic Tomato Galette | Hard Parade
The New York Times just did a great piece on the gorgeous simplicity of the galette. As they say in the article - 'a pie is homey, a tart is fancy, and a galette splits the difference.' Without a pinched, defined edge like a pie and the structural integrity of a tart, the galette delivers both sweet and savory flavors and gives bakers a chance to be as creative as they want. The free form crust is easy to make and turns an ordinary dinner home into an adventure in the countryside.

Rustic Tomato Galette
Recipe modified just slightly from Cooking Light
Serving Size: 1 wedge | Serves: 4 as a side, 2 as a meal | PointsPlus: 12 (as a meal)
  • 3/4 cup all-purpose flour
  • 1/4 cup yellow cornmeal
  • 1/2 medium red onion, thinly sliced
  • 1 tbsp olive oil
  • 3 1/2 tbsp chilled unsalted butter, cut into small cubes
  • Kosher salt and freshly cracked black pepper
  • 3 tbsp ice water
  • 1 pint of multicolored cherry/grape tomatoes, halved
  • 2-oz. crumbled feta cheese
  • 1/4 cup basil leaves
Rustic Tomato Galette | Hard Parade
Combine flour, cornmeal, butter, and 1/2 teaspoon salt in a food processor, combining until the mixture resembles coarse meal. Slowly add ice water through the top opening and process until just combined.

Gently press the mixture in a 4-inch circle on plastic wrap, cover, and chill for 30 minutes
While the dough is chilling, preheat oven to 425f. Toss the onion slices in the olive oil and roast at 425f for 20 minutes until browned and shrunken.

Unwrap the dough and roll it into a 13-inch circle on a lightly floured surface. Place the dough on a baking sheet lined with parchment paper (or Silpat, which is what I used) and arrange the tomatoes, cut sides up on top of the dough, leaving a 1 1/2-inch border around the edge. Season with kosher salt and freshly cracked black pepper. Add the roasted red onion slices and fold the edges of the dough over to partially cover.
Rustic Tomato Galette | Hard Parade
Bake the galette at 425f for 25 minutes or until golden brown. Sprinkle the feta cheese evenly over the top of the galette and bake for another 5 minutes.
Rustic Tomato Galette | Hard Parade
Garnish with the basil and cut into wedges and have yourself a pizza galette party! Don't forget to snap pics of that 'ish cause it is gooooorgeous.
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