I’m ALL about galettes, me. In recent times, I won a Whole Foods Recipe Contest last Fall with my sweet potato, balsamic-caramelized onion and goat cheese galette, I’ve taught my boys’ cooking club how to make tomato and goat cheese galettes, I’ve made a rustic mushroom quiche/ galette for Mushrooms Canada and my mini mushroom galettes with roquefort and walnuts were the official Mushrooms GO PINK recipe in 2012. Yup, I’m all about the galettes since I’ve realised that pastry is not my enemy but it’s rapidly becoming my friend – a realisation I came to as I watched Kate Hill make an apricot tart from scratch, very casually, whilst in Gascony last summer. This week’s Tuesdays with Dorie recipe is a cheese and tomato galette (p429) – summer on a plate, right?
This week’s recipe was fairly simple though the dough was a little challenging to work with as it was so sticky. With just flour, cornmeal, salt, sugar, butter, ice water and sour cream (I used Greek yoghurt), it was definitely sticky to work with but since it was supposed to be a rustic looking dish, I embraced that, rather than feeling frustrated with the falling-apart dough. It’s really all about the process, not so much the end product, right? Right???
I used goat cheese instead of the Monterey Jack the recipe called for with some grated mozzarella and made sure to choose firm tomatoes so that they would not release all their watery juices into the crust. Nothing I hate more than a soggy (pie) bottom.
I absolutely loved everything about the finished product – the look, the taste… The cornmeal gave it a lovely crunchy texture and the dough, despite my misgivings about its stickiness, really held together well.
I’d happily eat this every single night for dinner. And you know what? I’m pretty sure there will be a lot of these on the menu this summer in France. (8 days to go but who’s counting?)
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