Tomato Galette
Ingredients
For the Pastry
- 1 ¼ cups all purpose flour
- ½ tsp sea salt
- ½ tsp black pepper, freshly ground
- ½ cup unsalted butter, frozen
- ⅓ cup ice water, plus 2-3 tsp if needed
- Cream for brushing
For the Filling
- ½ cup cream cheese, softened
- ¼ cup pecorino, grated
- 2 medium tomatoes, sliced
- ½ cup cherry and grape tomatoes, sliced
Instructions
For the Pastry
- Add flour, salt and pepper in a large bowl and whisk.
- Grate the butter into the flour, with a grater.
- Gently toss the grated butter with the flour.
- Stir the ice water into the flour/butter mixture with a fork until the flour is moistened. You may need to add a teaspoon or two more water If the dough is dry.
- Using your hands, gently work the dough in the bowl until it comes together.
- Dump the dough onto a piece of plastic wrap and shape into a disk, wrap and refrigerate for at least an hour or longer.
For the Filling
- Preheat oven to 425°F.
- Slice tomatoes, place on a plate and set aside.
- Mix the cream cheese and pecorino in a small bowl.
- Take the dough out of the fridge, and roll it to 14” round on a piece of parchment.
- Gently transfer the rolled dough on the parchment to a large cookie sheet.
- Spread the cheese mixture evenly over the dough, leaving a 1 ½ inch edge.
- Place the sliced tomatoes randomly on the cheese mixture. Season with salt and pepper.
- Fold the edge of the pastry over the tomatoes. This doesn’t need to be precise, as long as you have nice folds of pastry covering the edge of the tomatoes.
- Brush the folds of the dough with cream.
- Bake the galette in pre-heated oven for 30-35 minutes, until the pastry is golden.
- Remove from oven and allow the galette to cool slightly on the baking sheet. Add a few fresh basil leaves before serving.