Heirloom Tomato Galette
Dough
1 1/4 cups all-purpose flour
1/3 cup polenta meal
1 teaspoon sugar
1 1/4 teaspoon salt
3 ounces unsalted butter, cut into 1/2-inch pieces and chilled
3 tablespoons olive oil
2 ounces ice water
Filling
4 tablespoons goat cheese
2 heirloom tomatoes, sliced in 4's, top and bottom removed
1 teaspoon thyme, chopped
1 teaspoon chopped garlic
1 tablespoon extra virgin olive oil
salt and pepper
egg
- In a mixer combine the flour, polenta, sugar, and salt. Add the butter until it's evenly distributed but still in large, visible pieces. Add the olive oil and ice water and mix until the dough begins to come together.
Gather the dough with your hands and shape it into a disk. Wrap the disk in plastic and refrigerate for at least 1 hour.
- Preheat oven to 375°F.
- Divide the dough in half. Lightly flour the dough and roll out to 10 inches. Use a 9 inch plate as a template and trim the dough edges. Sprinkle the dough with 2 tablespoons of the goat cheese in center of the dough.
- Place the tomato slices on top in the center 5" diameter of the dough. Sprinkle with thyme, garlic and drizzle with olive oil. Lightly season with salt and pepper. Sprinkle the remaining goat cheese over tomatoes. Lift pastry edge and fold over filling to make a pleated border. Mix egg with 1 teaspoon of water and "brush" dough with mixture. Bake galette for 18-23 minutes or until dough has nicely browned.
Remove from the oven and serve immediately.
From cuesa.org.
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