Hands-on cooking class

Imagine the fun of a hands on cooking class.

Additionally we do corporate and group events!


Tomato and Cheese Galette

Tomato and Cheese  Galette
Tomato and Cheese  Galette

My sister Helen, told me about this recipe for a Tomato Galette with this biscuit crust. I am a fool for tomatoes and this was delicious. The dough is crispy enough to hold the juices from the tomatoes.


Tomato and Cheese Galette

Fine Cooking Magazine

2 tablespoons cornmeal flour

1 recipe Buttermilk Biscuit Dough (recipe followa)

All-purpose flour, for rolling

3 to 4 medium ripe tomatoes (1-1/2 lb. total), preferably heirloom, cored and sliced crosswise 1/4 inch thick

Kosher salt

2 oz. coarsely chopped fresh mozzarella (about 2/3 cup)

1/3 cup mayonnaise

1/4 cup finely chopped mixed fresh herbs, such as parsley, basil, and chives

1 tsp. finely chopped fresh oregano or marjoram

Freshly ground black pepper

Nutritional Information


Position a rack in the center of the oven and heat the oven to 425°F.

Sprinkle a 12×17-inch sheet of parchment with 2 Tbs. of the cornmeal flour. On the cornmeal, pat the biscuit dough into a 5-inch round. Using a floured rolling pin, roll the dough into a 13-inch round, lightly dusting with all-purpose flour to keep the dough from sticking, if necessary.

Transfer the dough on the parchment to a large rimmed baking sheet. Arrange the tomatoes over the dough in two flat, slightly overlapping concentric circles, lightly salting each circle as you go.

Combine the cheese, mayonnaise, herbs, and 1/8 tsp. pepper in a small bowl. Dollop in generous tablespoons over the tomatoes. Fold the dough border over the edges of the tomatoes, pleating the dough as necessary.

Bake until the crust is golden-brown and the tomatoes are tender, 20 to 25 minutes. Let cool on a wire rack until warm, about 30 minutes, before cutting into wedges and serving. You can also serve it at room temperature.

Buttermilk Biscuit Dough

8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed

2 tsp. baking powder

1 tsp. granulated sugar

1/2 tsp. baking soda

1/2 tsp. table salt

3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces

3/4 cup cold, well-shaken buttermilk


In a large, wide bowl, combine the flour, baking powder, sugar, baking soda, and salt. Using a pastry blender or your fingertips, cut in the butter until the mixture resembles coarse meal with some pea-size lumps.

Using a silicone spatula, stir in the buttermilk just until the flour mixture is moistened. Do not overmix; the dough should just come together, and it will be sticky.

Transfer the dough to a floured work surface and gently knead 6 to 8 times, dusting lightly with flour if needed to keep it from sticking.