Cheese and Tomato Galette

By norsegal8

This rustic tart has the look of a Mediterranean pizza. The crust is wonderful cornmeal-crunchy dough, rolled into a thin circle and drawn up in pleats and ruffles over the filling, a blend of cheeses topped with garden tomatoes, red and juicy. Because of the cornmeal in the dough, the crust will stay crisp enough for this galette to be served either warm or at room temperature. It will even travel, so think of it for a picnic or drinks with friends.

Ingredients

• 1/2 recipe Galette Dough
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup fresh basil leaves, cut into chiffonade (finely shredded) or torn
• 2 to 3 ripe plum tomatoes, cut into 1/4-inch-thick slices

Preparation

Step 1

Preheat the oven to 400° and position a rack in the lower third of the oven. Prepare a baking sheet by lining it with parchment paper.

On a lightly floured work surface, roll out the dough into an 11-inch circle that’s about 1/8 inch thick. The dough is quite soft so make sure to lift it now and then and toss some flour under it and on the top to prevent it from sticking everywhere. When you’ve accomplished the above dimensions, move it to your prepared pan. The best and easiest way to move this dough is to roll it up around your rolling pin and then unroll it onto the prepared baking sheet.

In a bowl, toss the cheeses and basil together and then sprinkle it over the rolled out dough, leaving a 2-3 inch border. On top of the cheese, place the tomatoes in concentric circles, again leaving the couple inch border. Fold the uncovered border dough up over the filling, allowing the dough to naturally pleat as you work your way around the galette.

Bake the galette for 35-40 minutes, or until the pastry is golden and crisp and the cheese is bubbly. When it’s done, allow the galette rest on the sheet for 10 minutes. Cut apart with a knife or pizza wheel and serve. Julia says: Best served warm or at room temperature.