TWD BWJ Rewind: Cheese and Tomato GaletteSeptember 29, 2015 at 1:04 pm | Posted in BWJ, groups, other savory, savory things, tuesdays with dorie, veggies | 13 Comments
Tags: baking, savory
Flo Braker’s Cheese and Tomato Galette is more of a revisit than a rewind. I first made this one with the group a couple of years ago, but I’ve also made it many times since. I hope I’ll still see tomatoes at the Greenmarket here for a couple more weekends, so I can squeeze in one more of these this year!
The dough is the only tricky part about this galette. It bakes up nice and crisp, but it starts out super sticky. I roll it well-chilled and directly on the parchment I’m going to use for baking so I move it as little as possible. After the dough is rolled into a circle, it’s then easy to just slide the parchment onto the baking sheet, top it and pleat it up.
The recipe specifies the filling as tomatoes, basil, mozzarella and jack, but I play around with the herbs and melting cheeses depending on what’s in the fridge. I’ve used dill, cilantro or parsley (even pesto–which is amazing!) to replace the basil, and while I do always like to use the mozzarella in here, I’ve subbed the Monterey jack with cheddar, provolone, etc. Also, I like to season the tomatoes with salt and pepper. If the tomatoes give off some liquid while the galette bakes, I just tip it out with a spoon at the half-way point so it won’t make the tart watery.