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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

Preparation

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

Preparation

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.