Tuesdays With Dorie: Cheese and Tomato Galette

I was both looking forward to and dreading this recipe. It uses the same dough as the blueberry peach gallette that I made last summer, and if my memory serves correctly, it was not a joy to work with, even though it was delicious.

No matter, I set out to make the dough again. Flour, cornmeal, sugar, salt and cold butter go into a bowl
Untitledthe butter gets ‘cut’ in (this job is so much easier with a pastry blender than with my warm hands) and an ice water/sour cream mixture gets blended into it to make the dough.
I probably only used 1/2 of the liquid that the recipe called for. I divided the dough in half and put the two disks into the fridge to chill out for about 2 hours.

Meanwhile, I roasted some tomatoes. The recipe simply calls for sliced tomatoes, but I didn’t want my mediocre tomatoes to mess this up, and I knew that roasting them would bring more sweetenss and tomato-flavor to the party. So I sliced them and laid them on a parchment lined sheet pan, and sprinkled them with a bit of magic salt to add a little garlic and herb flavor. I roasted them for about 2 hours at 200 degrees. They came out of the oven perfect, still a little moist, but far from the watery mass that went into the oven.
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Once the tomatoes were cool, I rolled out the rounds of dough. and layered on monterey jack cheese, fresh mozzarella and some tomatoes. Then I folded the dough up around everything to make a free-form tart
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I’ve got to admit that this process was significantly easier than it was last year when I did this at my parents house. They’ve got a beautiful textured stone countertop. it is lovely to look at, but for rolling out pastry dough….well, you can imagine. My marble counter top did much better, as did a traditional rolling pin.

The tarts came out of the oven smelling wonderful. The dough was crispy….especially on the bottom, and the cheese and tomatoes were delicious.
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I ate it with a big salad of mixed greens. A glass of red wine would have been lovely. Dorothy even ate a good portion of this. And if that doesn’t tell you what you need to know about this recipe, then I don’t know what will. It was Good!

I enjoyed the other galette as two lunches later in the week. The book says that its best eaten on the day it is made, but I didn’t really feel like any quality had been lost in the fridge or toaster oven re-heat.
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Take a look at other tasty examples of this recipe at Tuesdays With Dorie, I’m sure other bakers had a good time baking this one!

Galette Dough
3 Tablespoons sour cream
1/3 cup ice water
1 cup AP flour
1/4 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon salt
7 tablespoons unsalted butter, cut into pieces

mix sour cream and ice water together in a large measuring cup
mix dry ingredients together and then cut in butter
with a spoon, add water/sour cream until dough is just moist enough to hold together (I only used about 1/2 of the liquid)
divide dough in half and wrap disks in plastic. store in fridge for at least 2 hours.
you can freeze the dough for up to a month. thaw in the fridge overnight

Cheese and Tomato Galette
1/2 recipe galette dough

2 oz Montery Jack Cheese
2 oz Mozzarella (fresh)
1/4 cup basil leaves, torn or cut into chiffonade
2-3 firm but ripe tomatoes, in 1/4 inch slices. I roasted mine

Roll out the dough to about 1/8 inch thick (I roll mine between two sheets of plastic wrap)
place dough on parchment lined baking sheet, and put both cheeses and top with tomatoes. leave about 1 inch empty on the edges
fold up the edges to enclose the filling

bake at 400 for about 40 minutes. until browned and bubbly

Tuesdays with Dorie: Blueberry Nectarine Pie

This week our assignment was to make Blueberry Nectarine Pie, and make our own crust. I never make my own crust. Usually I buy a premade crust from the freezer section because they’re parve (contain no dairy) and easy. This wasn’t difficult, and it was delicious, and when I need a crust for a dairy meal, I promise I’ll make it again.

I have no pictures of the crust-making process because my hands were covered in flour and butter and shortening. So, sorry about that. I actually made it twice. The first time I made it I put in 1 1/2 times the water called for. I was trying to halve the recipe and forgot to halve the water until it was too late. I kneaded in some more flour and put it in the fridge. And then I made another one, this time with the correct amount of water. It still ended up sticky and I still had to add more flour, and it turned out fine. So I probably could have used the orginal crust. Its in the freezer waiting for its time to shine.

The filling is a cooked blueberry and nectarine filling. Its got a little lemon juice, sugar and some flour to thicken things up. Its delicious. That’s really all I can say about it.
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I made the crust and filling and put it all together and left it in the freezer until we came back from vacation. Two days after we got home, I preheated the oven, lined a sheet pan with aluminum foil, brushed the pie with a beaten egg and sprinkled a little sugar on top. I put it in the oven, and it needed to stay in there almost an hour–probably because it had started out frozen. It came out looking BEAUTIFUL. it smelled AMAZING. and tasted GREAT. I put it in the car, still warm, to bring it to an evening of wine and art that was hosted by my friend Charlene.IMG_0699 IMG_0701
The girls at the dinner party enjoyed it throroughly, and I pulled off a slice to put in Dorothy’s lunchbox today. She helped make the filling, so I hope she tastes it. (as it turns out, she did not. it got a little smooshed in her lunchbox, and she did not like the way it looked. it tasted great though–I ate it! Children really don’t have any taste buds.)

Check out some other beautiful examples of this pie by visiting our hosts for this week at Hillary’s blog: Manchego’s Kitchen and Liz’s blog: That Skinny Chick Can Bake, as hosts, they’ll have the recipe on their blogs. As always there will be a LYL (Leave your link) post at Tuesday’s With Dorie