With fresh veggies in the garden and a fantastic crust recipe in hand, I’ve been going galette mad all summer! Call it pizza (even though it’s SO NOT pizza) and your kid will eat it, vegetables and all. You can make a Tomato & Goat Cheese Galette like mine, or the zucchini one pictured above, or use pretty much anything you have laying around. It’s a simple way to seem like a very fancy cook.
Get the Galette Recipe after the jump…
Tomato Galette Recipe
The galette obsession started with this Zucchini and Ricotta Galette recipe from Smitten Kitchen. It’s TOTALLY AMAZING. Her crust is wonderful (and simple) and I’ve been using it non stop to toss fresh veggies on and throw in the oven. This tomato galette is one of the versions my family enjoyed.
Start by preparing the crust from Smitten Kitchen:
1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
1/4 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water
Whisk together the flour and salt in a large bowl. Sprinkle bits of butter over dough and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
Now while that is chilling, let’s make the filling.
4 medium or 3 large tomatoes (or some mixture of randomly sized ones from your garden like these. it doesn’t have to be too specific) sliced
1.5 tablespoons olive oil
1 clove garlic
1/2 cup parmesan
2.5 oz goat cheese
1/4 cup shredded mozzarella optional
1-2 tablespoons chopped basil or thyme
Optional: Olives, Toasted Pine Nuts
Spread the tomatoes on paper towels. Sprinkle salt (about 1/2 teaspoon will do) over the tomatoes and let sit while you make the rest of the filling.
Push a clove of garlic through a garlic press into the 1.5 tablespoons of olive oil in a bowl.
In another bowl mix together all the cheese and 1/2 tablespoon of the garlic olive oil you just made.
Prepare Your Galette:
Preheat oven to 400. Roll the dough out on a floured surface to 12″ wide. Slide it onto a baking sheet covered in parchment paper. Push the cheese mixture onto the dough spreading it to about 2″ from the sides of the dough. Blot the tops of the tomatoes and lay them on the dough in concentric circles. Sprinkle with the remaining garlic olive oil.
Fold the edges over the top of the galette pleating them(this is the fun part!). Mix one egg yolk and one teaspoon of water and brush the wash all over the exposed crust. here’s a pic of the zucchini version:
Bake the Galette for 30-40 minutes until it is golden brown. Remove from the oven and sprinkle with the basil and optional olives and/or pine nuts. Serve it in slices any temperature but cold. You won’t have any leftovers so that will surely not be an issue.
Watch in disbelief as your kid devours it all.
So, do you think you might try one? Or do you already love to make galettes, in which case can you send me some new fillings to try?