90% of the time that I order pizza I go for a straight-forward option: tomato sauce, cheese and basil. Some may call me boring but there is something about the simple combination of the three ingredients make it so much better than when it is complicated with a bunch of different ingredients. Last summer, I made my first savoury galette. A recipe from Smitten Kitchen (surprise, surprise) that was a beautiful dough bursting with tomato, zucchini and corn. While I really enjoyed it, on my next attempt, I decided to pare things back a bit.
I think that tomatoes may be my most favourite food. I can eat them like apples with a bit of salt, plain cherry tomatoes, or sautéed until they are just burst and form a beautiful sauce for pasta. This time I decided to re-work the classic pizza combo that I love so much, this time with juicy, sweet tomatoes; herbacious, fresh pesto; and creamy, tangy goat’s cheese. Served with a big salad on the side, it makes a great ‘comfort food’ type summer meal with the crisp, buttery crust being the wonderful vessel for the filling.
I definitely feel the change of the seasons here. I will miss the tomatoes bursting from the seams of the shelves of the supermarket. I’m sure there are a lot of other tomato lovers out there, I’ve definitely seen a lot of tomato-centric recipes taking advantage of their greatness right now. There is nothing worse than a pale, sad tomato devoid of its sweet juices, so I’ll be enjoying them in every way possible before they are gone.
Adapted from Smitten Kichen
Whisk together flours and salt.
Add chunks of the cold butter, working it in with your hands until the largest pieces of butter are the sizes of peas.
In a small bowl, whisk together sour cream, lemon juice and ice water. Add this mixture to flour.
Mix with a wooden spoon or your hands until the dough comes together. Press into a ball, wrap in plastic wrap and put in the fridge for at least 1 hour and up to 2 days.
To make the pesto, blend together basil, walnuts, 2 tablespoons of parmesan, olive oil and salt until smooth.
Preheat oven to 400F.
Once the dough is ready, roll out until it is 10 inches in diameter.
Spread pesto on dough, leaving 2 inches empty around the edges.
Layer sliced tomatoes and small chunks of the goat cheese.
Fold up the edges of the galette, pinching the sides so they stick together.
Brush the edges of the dough with egg wash.
Sprinkle everything with parmesan cheese.
Bake for about 30 minutes, until golden brown.
Remove from oven and let rest for at least 5-10 minutes, before slicing.
Tomato galette Recipe was last modified: September 5, 2014 by