Thought I was going to wait till fall to try this recipe but as a huge tomato lover, I couldn’t wait. I was short of tomatoes so used a combination of fresh and sundried in one Galette. To be honest though tasted a bit different, loved them both. If using sun dried again I would likely add to the cream mixture as they got a bit overdone as you can see. I think it would make a great appetizer if cut into wedges. Will definitely make again with my garden tomatoes this fall. Adapted from Heirloom Tomato Galette recipe in the May 2014 Style at Home magazine.
Accessories: Plastic bowl with Cookie Whips. KoMo Grain Mill
Quantity: 2 10 inch Galettes
Preheat oven to 375 degrees
Filling:
- 2 oz. grated parmesan (fresh is best)
- 2 oz. room temperature cream cheese
- 1/4 cup creamy salad dressing
- 1/4 cup diced onion
- 1 tsp. fresh thyme
- fresh cracked pepper to taste
Crust:
- 2 cups flour (I used fresh ground)
- 1/2 cup cold butter (coarsely grated)
- 1 tsp. sea salt
- 1 egg
- 1/4 cup ice water
- 3 medium tomatoes
- 2 tbsp. sun dried tomatoes
- milk to glaze crust
Preparation:
Line 2 small or a large baking pan with parchment paper. For the filling place the ingredients into the plastic bowl and mix till well blended. Set aside.
Clean your bowl and beaters. For the crust blending should all be done on the lowest setting. Into bowl add flour, butter and salt, blend together gently as for pastry shells. In another small bowl or cup break egg and beat with ice water. Pour this over the flour mixer and gently incorporate this till just till blended and looks like a rough blended dough. Remove from bowl and bring together into a ball. Divide in half. Roll each half into a ball and put one ball into fridge while you work with the other. On a lightly floured surface roll the remaining ball into approx. 10 inch circle trip dough to even out. I use my Stock Pot lid which is a perfect 10 inch circle and cut it beautifully.
Gently lift the dough, by gently wrapping around rolling pin makes this much easier. Place onto one side of prepared sheet. Spoon half the mixture evenly to about 2 inches from edge of dough. Place tomatoes over the cheese filling. Fold the edges of the dough over the tomatoes. Brush edges with milk. Repeat with the second ball of dough.
Bake for 50 – 60 minutes till crust is golden. Serve warm or at room temperature.
Suggestion: I love the results for pastry with the roller and scraper so if you decide to make a double batch do the crust with the roller and scraper on low speed and you will be thrilled with the outcome.