Tomato Galette
½ cup cold unsalted butter, cubed
1½ cups flour
1/3 cup shredded parmesan cheese
1 teaspoon cracked black pepper
4 to 6 tablespoons cold water
4 large heirloom tomatoes, cored
1 teaspoon kosher salt
3 tablespoons fine dry bread crumbs
1 large shallot, thinly sliced (1/2 cup)
2 teaspoons fresh thyme leaves
4 to 6 ounces goat or feta cheese, crumbled
1 egg lightly beaten
1 tablespoon water
2 to 3 tablespoons torn fresh basil leaves
In a large bowl, cut butter into flour with
a pastry blender until pieces are pea size.
Stir in parmesan and pepper. Sprinkle 1 tablespoon of cold water over
part of the mixture; toss with a fork.
Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon
of water at a time, until all the dough is moistened. (or do what I did and simply use a food
processor) Form dough into a dish, wrap with plastic wrap and chill at least 30
minutes and up to 24 hours or until easy to handle.
Slice the tomatoes about ¼” thick and
arrange on a cooling rack over paper towels. Sprinkle with salt and let drain
for 30 minutes.
On a lightly floured surface, roll dough to
a 13” circle (don’t worry if it’s not perfectly round). Fold in half and carefully transfer to a
large baking sheet lined with parchment paper; unfold.
Evenly spread bread crumbs on pastry,
leaving a 2” border. Layer tomatoes,
shallot, thyme and goat cheese on bread crumbs. Fold crust over filling,
pleating pastry as necessary and leaving filling exposed in the center. In a small bowl, combine egg and 1 tablespoon
water; brush on edges of pastry.
Bake at 375 for 30-40 minutes or until
crust is browned and crisp. Cool at
least 10 minutes; serve warm or at room temp.
Sprinkle with fresh basil; cut into wedges.
300 calories, 18 g fat, 26 g carb, 3 g fiber,
9 g protein
Recipe from Midwest Living
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