Tomato Galette
Recipe adapted from Taste of Home
Prep Time: 10 minutes
Cook Time: 25 minutes
Yields: 6 servings
Ingredients
*ingredients available at the market (when in season)
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt, divided
1/2 cup cold unsalted butter, cubed
1/2 cup sour cream
2 cups heirloom cherry tomatoes, halved*
3 ounces pecorino Romano cheese, thinly sliced
Directions
Whisk the flour, baking powder and 1/2 teaspoon salt; cut in the butter until the mixture resembles coarse crumbs. Stir in the sour cream until the dough forms a ball. Shape into a disk; cover and refrigerate until firm enough to roll, about 2 hours.
Meanwhile, place the tomatoes in a colander; toss with remaining salt. Let stand 15 minutes.
Preheat oven to 425°. On a floured sheet of parchment, roll the dough into a 12 inch circle. Transfer to a baking sheet.
Place cheese slices over the crust 2 inches from the edge; arrange the tomatoes over the cheese. Fold crust edges over the filling, pleating as you go and leave the center uncovered. Bake until crust is golden brown and cheese is bubbly, about 25 minutes. Cool 10 minutes before slicing.
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Market News:
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