I was not planning to make this dish, but when I saw the pictures and read what other Tuesday with Dorie bloggers wrote about it, I had to make it. Boy, is this good. To see what the other bloggers wrote, click here.
My favorite part of a pizza is the crust. And while this is not a true pizza, it certainly has the best crust I have ever had. Yummy!
I made my galette with beautiful cherry tomatoes that I found at the local farm stand. They were too beautiful to pass up. And I bought some fresh mozzarella from Di Bruno Brothers there too. (It was a shock to me that they carried it). Finally, I picked the basil from my already overgrown garden out back.
I also got some gorgeous strawberries and blackberries at the farm market. Those I ate just the way they were.
The galette went together so easily. The galette dough I made the day before and refrigerated (I made the entire recipe of dough and used it for the galette). Then I shredded the cheeses, sliced the basil thinly, and sliced the cherry tomatoes. Then I rolled out the dough and laid on the cheese and basil and put the slices of cherry tomatoes on top.
Finally I folded in the edges of the dough. This went into a 400 degree oven to bake until brown and bubbly.
After sitting for about 10 minutes, I cut the galette and served it for lunch. It was delicious. I still have extra cheese and tomatoes, so I am hoping to make it again tomorrow.
There are so many great combinations that can be made this way. I think the key is the dough. I used light sour cream and the food processor method. Here is the recipe:
Galette Dough, from Baking with Julia, by Dorie Greenspan
3 tablespoons sour cream (or yogurt or buttermilk)
1/3 cup (approximately) ice water
1 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon salt
7 tablespoons cold unsalted butter, cut into 6 to 8 pieces
To make the dough in a food processor, stir the sour cream and 1/3 cup ice water together in a small bowl; set aside. Put the flour, cornmeal, sugar, and salt in the work bowl of a processor fitted with the metal blade; pulse to combine. Drop the butter pieces into the bowl and pulse 8 to 10 times, or until the mixture is speckled with pieces of butter that vary in size from bread crumbs to peas. With the machine running, add the sour cream mixture and process just until the dough forms soft, moist curds.
Chilling the dough – Remove the dough from the processor. Form into a ball. Wrap in plastic and chill for at least 2 hours.