You Say Tomato…I Say Galette, Caprese Galette
I saw a recipe for a tomato, basil and feta galette and knew I had to make it. And I did.
I didn’t take a photo, I didn’t tell you guys about it, nothing. My camera battery was dead…that’s the excuse I’m sticking to for now anyway.
But I planned on making it again and sharing it with all of you. In fact, if you look at this week’s menu post, you’ll find it on there, plain as day. But the weeone talked me out of it. Well, not completely true – she talked me out of the feta. She appealed to the Italian in me and convinced me that fresh mozz was the way to go.
I cannot and will not argue with this sort of analytical and deeply creative thinking. *rollseyes*
So I, of course, caved and last night we whipped up this amazing cornmeal crust that both weeone and I are completely in love with and trying to find more ways to eat. Atop the crust we used some fresh basil in a paste that I buy in the grocery store, then the tomatoes. The cheese was added later with a bit more of the basil and…voila! Caprese Galette.
This is so unbelievably good. What is it about a baked tomato that makes everything bad in life disappear? The tomatoes were juicy and sweet and the perfect pairing with this cornmeal crust. I may make this in tiny individual galettes new time.
You’ve got to try it to believe it.
Word of warning – although this bakes in 30 minutes total and is easy to put together – you need at least an hour and 15 minutes lead time as the crust dough has to chill in the fridge for 30 minutes. So this is a good one if you can put the crust in the fridge before you leave in the morning and then it’s a pretty quick finish in the evening.
- 3/4 cup ounces all-purpose flour
- 1/4 cup yellow cornmeal
- 3 1/2 tablespoons chilled unsalted butter, cut into small pieces
- 3/4 teaspoon salt, divided
- 3 tablespoons ice water
- 1 pint jewel box tomatoes or multicolored pear tomatoes, halved lengthwise
- 1/4 teaspoon freshly ground black pepper
- 2 ounces fresh mozzarella cheese, cut or torn in small pieces
- 1/4 cup small basil leaves or basil paste in a tube (from the produce section)
- In a food processor, combine flour, cornmeal, butter and 1/2 teaspoon of the salt. Mix until it resembles a coarse meal. With the food processor running, slowly add the water. When the mixture is combined, but not yet forming a ball, stop the food processor. Form the dough into a 4 inch circle, wrap in plastic wrap and place in the refrigerator for 30 minutes or longer.
- Preheat the oven to 425 degree.
- Roll the dough out onto a lightly floured surface and into a 13 inch circle. Transfer the dough onto a baking sheet that is lined with parchment OR lightly floured and dusted with cornmeal.
- If you’re using basil paste, you can spread some over the bottom of the crust, if using fresh, wait until later. Place the tomatoes, cut side up, on the dough, leaving about an inch border. Fold the edges over to partially cover the tomatoes. Sprinkle with salt and pepper then bake for 25 minutes. Spread the mozzarella evenly then place the galette back in the oven for an additional 5 minutes.
- Cool for 5 minutes and sprinkle with basil. Cut into 8 slices.
Nutritional Information: (per slice) Calories: 127, Fat: 6.2g (sat 3.8g, mono 1.3g, poly 0.3g), Protein: 3.5g, Carbohydrates: 14.7g, Fiber: 1.1g, Cholesterol: 15mg, Iron:1mg, Sodium: 322mg, Calcium: 26mg