Rustic Heirloom Tomato and Herb Gallete
These free-form tarts have a crunchy, cornmeal crust and are at their best showcasing the vibrant flavors of heirloom tomatoes, though any ripe tomatoes can be used. They are a fantastic at a summer picnic or bbq, cut in slender pieces as an appetizer, or generous wedges as a meatless main dish, served with a crisp side salad. This dough is versatile and sure to be a favorite with all sorts of fillings. It also makes great open-form fruit tarts! Experiment and make it your own... I think you'll love it. Recipe makes two large 8" tarts or four small 4" tarts
Ingredients
Gallette Dough
- 1 cup pastry flour can substitute all-purpose
- ⅓ cup cornmeal
- ¾ tsp salt
- ¾ tsp sugar
- 1 stick butter 4 oz, cold, cut into 1" pieces
- 3 tbsp yogurt can sub. sour cream or kefir
- ⅓ cup ice water
Tomato and Herb Tart Filling
- 2 cups heirloom or other ripe tomatoes sliced
- 2 cups grated mozzarella cheese can sub. sliced fresh mozzarella
- ⅓ cup fresh basil chiffonade
- 2 tbsp fresh thyme leaves can sub. 2 tsp dried thyme
- fresh cracked black pepper to taste
Instructions
Gallette Dough
- Combine all dry ingredients in a large bowl or food processor, whisk or pulse to mix well.
- Cut the butter into the dry ingredients with a pastry blender, or pulse gently in the food processor until butter pieces are pea-sized and dough is lightly crumbly in texture. Do not over mix.
- Combine yogurt with ice water and sprinkle a spoonful at a time over the dough, tossing and folding lightly to incorporate, or pour into food processor in a steady stream while pulsing, just until dough begins to come togther.
- Divide the dough into two to four pieces, press into discs, wrap tightly, and rest in the fridge until thoroughly chilled (about two hours).
- Dough can be made in advance and held tightly wrapped in the fridge for one to three days, or frozen for several months, either wrapped in a disc or pre-rolled on parchment and well-wrapped (pre-rolled dough should not be kept for longer than a month, as it may dry out).
Tomato and Herb Tarts
- Preheat oven to 400℉. Take one round of dough at a time from the fridge to roll, fill, and shape.
- Roll the dough into rough circles on a lightly floured surface, dusted with cornmeal if the dough is sticking, to between ⅛-¼" thick, lifting the dough with a bench scraper and dusting with additional flour or cornmeal as needed.
- If you have silicone baking sheet liners, you can roll the dough out on these directly and bake, or parchment. Otherwise, work quickly while the dough is still very cold to help prevent sticking, and fold the dough circle into quarters or roll loosely onto your rolling pin to transfer to your baking sheets. Press together any small tears or holes in the dough. It's ok if the edges are a bit ragged.
- Divide the cheese and spread it out, stopping a few inches short of the edge (this will be folded over the filling). Sprinkle with the herbs (you can reserve a few spoonfuls of basil to garnish after baking if you like).
- Arrange the half the tomatoes over each tart. Grate fresh pepper over and sprinkle lightly with salt. Fold the edges of the dough over the filling to form a folded rim of crust.
- Bake in the lower third of your hot oven for 35 to 45 minutes, until the cheese is bubbly, the tomatoes are roasted, and the crust is crisp and golden.
- Let rest in the pan for a few minutes before sliding onto a cooling rack- use a pizza peel or thin metal spatula if the dough is stuck to the pan (more likely if you didn't bake on parchment or silicone sheets). Rest 10 minutes total, or until tart can be sliced without crumbling.
- Best served warm, while the cheese is melty and the crust is still crisp, but also tasty as a cold brunch or lunch dish the next day- store in the fridge and serve at room temperature or lightly warmed.
Tried this recipe?Let us know how it was!
