Cherry Tomato and Cheese Galette

From Nic in the Gallery,

Right around this point in the year is when I really start to miss the late summer, the warmth, the sounds of neighborhood cicadas and all the delicious produce available. Since I can’t control the weather, I thought at least I could have a taste of summer. This cherry tomato and cheese galette takes me right back to mid August. I suggest using the Clay Coyote Pizza Stone to make this.

A galette is a rustic French savory pie, this one happens to be stuffed with cherry tomatoes and goat cheese. This recipe is a combination of recipes from foodwishes.com and splendidtable.org

For The Crust You Will Need:

• 1 1/2 cups all-purpose flour
•  a pinch of salt
• 1 tablespoon sugar
• 8 tablespoons cold unsalted butter, cut into little pieces
• 2 tablespoons vegetable shortening
• ice water

1. Combine the flour, salt and sugar in your mixing bowl, then work in the shortening and butter with a pastry blender. (The sSplendid Table also recommends using 2 butter knives or just your hands if you don’t have a pastry blender.) Then add 5 tablespoons of ice water to form a dough.
2. Shape the dough into a flat disk and wrap it in plastic wrap. Do not over handle/mix the dough. Once wrapped chill it in the fridge for at least an hour.

For The Cheese Filling You Will Need:

• 8 ounces of goat cheese

• 1 egg yolk

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• pinch of cayenne (Chef John from Food Wishes loves adding cayenne to most things its ok to skip if your not a fan)

• 2 tablespoons sliced basil

1. Mix together your ingredients, and roll out your chilling dough to roughly a 12 inch round.
2. Spread the cheese mixture over the rolled out dough, leaving 1 1/2 inch around the edge uncovered.

For The Filling You Will Need: 

• 3 cups cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon Dijon
• egg wash (1 egg yolk mixed with a couple tablespoons of water)
• parmesan cheese to taste

1. Combine the cherry tomatoes, olive oil and Dijon mustard. Once combined spread this mixture over the same area your cheese mixture is covering, again leaving the 1 1/2 inches around the edge uncovered.
2. Fold the 1 1/2 inch uncovered stripe around the edge back on top of the cheese and tomato mixture.
3. Cover the folded over crust with the egg wash, and sprinkle on some parmesan cheese
4. Bake at 425 degrees for around a half hour, stopping when the crust is well browned.

Thistomato and goat cheese galette tastes like a warm summer afternoon. Again, to really kick it up you could make this on the grill with a pizza stone. The additional smoky flavor would complement this dish perfectly.