Makes one 9-inch galette
A galette is a free-form, rustic version of a tart with a savory or sweet filling. One of its main advantages is the ease and simplicity of preparation. For a particularly lovely and tasty presentation, select heirloom tomatoes in a variety of colors.
Tomato and Goat Cheese Galette: Replace the mozzarella with a 4-ounce log of goat cheese, crumbled, in step 3 and omit the Parmesan. Omit the basil and instead sprinkle with 1 tablespoon fresh thyme.
galette // savory tart // savory pie // summer // cheese // Italian // brunch // dinner // make ahead // herbs // farmers' market
- Cornmeal Pastry Dough, rolled into a 13-inch disc and fitted into a 9-inch pie pan
- 2 large (about 1 lb) tomatoes, rinsed, cut crosswise into 1/3-inch slices
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup grated mozzarella (about 6 oz)
- 1/4 cup grated Parmesan (about 1 oz)
- 1 tablespoon basil chiffonade
- Preheat the oven to 400°F.
- Spread the sliced tomatoes on a baking sheet. Sprinkle with the oil, salt, and pepper.
- Roast the tomatoes for 20 to 30 minutes, or until soft and slightly shriveled. Remove the pan from the oven and place it on a cooling rack. Let the tomatoes cool for 10 to 15 minutes. Reduce the oven temperature to 350°F.
- Spread the mozzarella over the dough, leaving a 2- to 3-inch border. Top the mozzarella with the roasted tomatoes and then sprinkle evenly with the Parmesan.
- Fold the border of dough over the filling to partially cover, pleating the excess slightly to create a uniform appearance. Carefully lift each pleat and brush egg wash under each fold to seal. Brush the top of the border with egg wash.
- Bake for 20 to 30 minutes, or until the crust is golden brown.
- Transfer the galette to a cooling rack. Sprinkle with the basil and serve warm.
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