Shrimp with Sauce Verte
Grilled Wine and Herb Marinated Chicken
Fresh Tomato Galette
Arugula Salad with Lemon Vinaigrette
I've been playing in the kitchen today trying out a few new recipes, but this Fresh Tomato Galette has been a keeper for over a year now. Fresh garden tomatoes, herbs and cheese all tucked into a buttery flaky crust? Yes, please!!
It is a pretty straight forward recipe. The only trick is to make sure the tomatoes are drained of excess juice in order to keep the crust from becoming soggy. The sliced tomatoes are salted and drained in a colander, but I like to take it a step further and drain them on paper towels as well. The recipe calls for 1 1/2 pounds of fresh tomatoes and you can use any variety of tomato to your liking. Tonight I used a mixture of heirloom tomatoes from my garden; Brandywine, Big Rainbow, Green Zebra. And I couldn't leave out a good ole classic, Whopper. I have also used cherry tomatoes when they are in abundance. The herbs I use are fresh thyme and basil, but you can certainly use any herb of your choice. Gruyère cheese is scattered on the bottom of the dough before baking, but a good sharp cheddar yields equally good results. As I have said many times before, make it for you, make it your own. Happy Cooking!
Fresh Tomato Galette
serves 4 to 6
Fior the Dough
1 1/2 cups (7 1/2-ounces) unbleached all=purpose flour
1/2 teaspoons Kosher salt
10 Tablespoons (5-ounces) unsalted butter, but into 1/2-inch pieces and chilled
6-7 Tablespoons ice water
For the Filling
1 1/2 pounds mixed tomatoes, core and sliced 1/4-inch thick
1 1/2 teaspoons Kosher salt, divided
1 medium shallot, finely chopped
2 Tablespoons Extra-Virgin olive oil
1 teaspoon minced fresh thyme
1 garlic clove, minced
1/4 teaspoon freshly ground black pepper
2 teaspoon Dijon mustard
3/4 cup (3-ounces) Gruyère cheese (sharp cheddar can be substituted), grated
2 Tablespoons freshly grated Parmesan cheese
1 extra large egg, lightly beaten
1 Tablespoon chopped fresh basil
For the Dough
In the bowl of a food processor, process the flour and salt until combined,. Scatter the butter over the flour and pulse until the mixture resembles coarse crumbs, about 10 pulses. With the motor running, add 6 tablespoons of ice water through the feed and process until the dough comes together, adding up to 1 tablespoon more of ice water if the dough doesn't come together.
Turn dough out onto a lightly floured surface , form into a 4-inch disk, wrap tightly in plastic wrap and refrigerate for at least 1 hour. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 1 month.)
For the Filling
In a large bowl, gently toss the tomatoes with 1 teaspoon salt. Transfer tomatoes to a colander and set colander in sink. Let tomatoes drain for 30 minutes
Meanwhile, adjust oven rack to lower-middle position and heat oven to 375° F. Line a rimmed baking sheet with parchment paper. Let chilled dough sit on counter for about 10 minutes to soften slightly. On a lightly floured surface, roll dough into a 12-inch circle, then transfer to the prepared baking sheet (dough may run up lip of sheet slightly; that's ok.
Line another baking sheet with paper towels. Shake colander well rid of excess juice. Transfer tomatoes to paper towels to remove more juice. Using the empty bowl from salting the tomatoes, combine the tomatoes, shallot, oil, thyme, garlic, pepper and remaining 1/2 teaspoon salt. Spread mustard over dough, leaving 1/2-inch border. Sprinkle Gruyère in an even layer over the mustard. Shingle the tomatoes mixture on top of the Gruyère in concentric circles, keeping with in the 1 1/2-inch border. Sprinkle Parmesan over tomato mixture.
Carefully grasp 1 edge of dough and fold up about 1-inch over the filling. Repeat around circumference of galette, overlapping dough every 2-inches, gently pinching pleated dough to secure. Brush folded dough with egg (you won't need it all).
Bake until the crust is golden brown and the tomatoes are bubbling, about 45-50 minutes. Transfer sheet to wire rack and let the galette cool for 10 minutes. Using large metal spatula (I use a cake spatula) loosen galette from the parchment and carefully slide onto a wire rack; let cool unit ljust warm, about 20 minutes. Sprinkle with basil. Cut into wedges and serve. Enjoy!
Source: Adapted from Cook's Country August/September 2019