Cornmeal crust, intensely flavored dried tomatoes and creamy goat cheese are used to create this mouth-watering galette. A galette is simply a free form tart. You don't need a special pan to make one. Your dough does not even need to be rolled out into a perfect circle. This rustic tart is a wonderful way to quickly put together an impressive appetizer that lets your fresh ingredients shine.
Baking with Julia is my favorite cookbook. The gorgeous photos and authoritative writing in this book have tempted me to read about and try her delicious recipes again and again. There are several good recipes for pie dough. This one, used in the Tomato Galette, is rich and buttery, with the cornmeal lending a nice crunch to the pastry. To make my version of the tart, I used oven dried tomatoes in place of fresh ones. Because most of the moisture has already been baked out of the tomatoes, you do not need to worry about fresh juices weighing down the crust or making it soggy. It stays crisp and flaky. Use whatever cheese you have on-hand to make this savory tart. In the past, I've used fontina (so good), but this time I sprinkled creamy goat cheese over the tomatoes.
Another reason to love Baking with Julia? The dough calls for sour cream..or yogurt...or buttermilk. I love recipes that point out when you can easily substitute ingredients. I am much more likely to make a dish if everything I need is already sitting in my refrigerator. Here are a few additional tips for making any pie dough:
- Make sure that the butter and liquids are cold when you add them to the dry ingredients.
- Don't overwork the dough. Mix just until everything comes together.
- Let the dough rest in the refrigerator before using, then work quickly when rolling it out. The butter should be cold when you put your tart in the oven. This will hope create flaky layers. It it feels warm when you are done rolling it out, you can always refrigerate it for 10-20 minutes before baking the tart. I usually roll my dough out on a large, thin cutting board. I'll slide the whole board right into my refrigerator if the dough needs to be chilled for a few extra minutes.
Adapted from Baking with Julia
- 1 cup all purpose flour
- 1/4 cup yellow cornmeal
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into 12 pieces
- 3 tablespoons buttermilk
- 5 tablespoons ice water
Add dry ingredients to the bowl of a food processor. Pulse to combine. Scatter cold butter pieces over flour.
Pulse in very short bursts until dough just comes together. Dough should hold together into a clump when pressed together with your fingertips. If it is too dry, add more water, a teaspoon at a time. Go slowly - you do not want the dough to be too wet. Dump dough out onto plastic wrap, then form into a ball. Flatten slightly. Wrap in plastic and refrigerate for at least an hour (it will be fine for 2-3 days).
Oven-Dried Tomato Tart
- 1 recipe Galette Dough, chilled
- 2 cups oven dried tomatoes
- 1 5 ounce log goat cheese, chilled (it is easier to crumble when it is cold)
Preheat oven to 400. If you have a pizza stone, slide it onto your lowest rack.
Take dough out of refrigerator and let it soften for 5-10 minutes. Sprinkle your work area and the top of the dough with flour. Roll dough out into a 13-14 inch round, turning it frequently and dusting with more flour as needed to prevent it from sticking. Carefully transfer dough to a large cookie sheet.
If you have parchment paper, you can roll the dough out onto the parchment, then transfer the paper to the cookie sheet. Once you have made the galette, it can be baked right on the paper.