Monday, August 6, 2012

Cheesy Tomato Galette with Cornmeal Crust

I have been out of a cooking groove lately.  I don't fall asleep dreaming of the gourmet meals I'll be making over the weekend.  I don't salivate over every single thing I see on Pinterest.  I have a stack of cooking magazines I haven't touched in months and my recipe stand is collecting dust. While I have an awesome excuse for all of this, I really do miss cooking.  A lot.

My awesome excuse?  My awesome husband.  He is off of school for the summer, and home with Anna during the days while I trudge off to work.  I walk into the house every night after work to the most beautiful scene before my eyes...Mace preparing dinner, Anna by his side on her stool "helping" him.  Two sets of matching eyes, two vibrant smiles turning to greet me.  Swoon.

A couple times though, I have dusted off my apron and plunged into the kitchen to make one of my all-time favorite summer meals. I love the fresh produce and simple flavor combinations that come along with summer cooking. This galette is the perfect vehicle to showcase those gorgeous heirloom tomatoes that abound during the summer months.    The cornmeal crust replaces the heavy, buttery crust of traditional galettes and gives it a lightness perfect for these hot summer months.


Cheesy Tomato Galette with Cornmeal Crust

Adapted from Cooking Light
1 1/2 cups (200grams) all-purpose flour
1/2 cup yellow cornmeal
8 tablespoons (1 stick) unsalted butter, cut into pieces and chilled in freezer 20 minutes
1 teaspoon kosher salt
1/4 cup + 2 tablespoons ice water

2 large heirloom tomatoes (or other fresh ripe tomato)
8 ounces (2 cups) mozzarella cheese, shredded
1 cup ricotta (homemade recipe here)
2 tablespoons fresh basil, chopped
Salt and pepper, to taste
2 ounces (1/2 cup) Parmesan cheese, shredded

To make the crust: Add flour, cornmeal, and salt to a food processor and pulse several times to combine.  Add butter and pulse until it resembles coarse meal.  Turn the food processor on and slowly add the ice water until just combined (don't form a ball).  Dump mixture onto counter and gently form into a disk shape.  Wrap in plastic wrap and chill at least 30 minutes and up to one day.

Preheat oven to 425F.

To make the filling: Slice the tomatoes approximately 1/4" thick, lay on a dry paper towel and lay another paper towel on top.  This will soak up excess water in the tomatoes and reduce the amount of excess moisture when the galette is baked.

Add the mozzarella, ricotta, basil salt and pepper in a medium bowl and stir to combine.  Set aside.

Roll crust on a lightly floured counter into a 14" circle.  Fold in half, then in half again and move to a baking sheet covered with parchment paper.  Unfold crust.

Spread mozzarella mixture evenly on the crust, leaving a 2" border around the outside edge.  Top cheese with tomato slices, then Parmesan.  Gently fold edges of crust over all around, to partly cover filling.

Bake in middle rack of oven for 25 minutes, or until lightly browned.  Allow to cool for 5 minutes, then cut into wedges and...



  1. I miss your cooking!

    How are you sweetheart?

    I'd be juuuust fine if I had this on my table!

  2. Oh my, yesssssss! That looks so comforting and rustic. Yum!

  3. I think we all go through periods where cooking is less appealing, or we just don't have much time. This galette looks marvelous, though, rustic and full of gorgeous summer tomatoes!

  4. I love the idea of using cornmeal for the crust! Delicious!

  5. I always assume that galette are sweet and made with fruits... Nice to see now that it can baked as a savoury too. Your cheesy tomato galette looks amazing :D

  6. Oh, I need to try this ASAP! Pinning... :)

  7. That galette looks absolutely incredible my friend, should I say yum right now?

    Choc Chip Uru :D

  8. This looks beautiful and delicious. Perfect for tomato season. I love the homemade ricotta, too!

  9. That is the sweetest thing ever. And this galette looks crazy delicious!

  10. I love the idea of a savoury galette. Yours looks delicious!

  11. oh dear! I've been in one of those times too... But for me its just being out of it. That must be the most peaceful scene to come home to! :) this looks delicious and the cornmeal crust is appetizing...

  12. Oh my, that sounds amazing! And we forgive you for not cooking when you have such two fabulous helpers in the kitchen!

  13. This sounds amazing. oh my. that corn meal crust is the kicker. Sounds like having the hubby and kid cook for you is quite the treat. Keep enjoying it :)

  14. I love the idea of a cornmeal crust! Looks delicious :)

  15. I havent cooked all summer either! But that was because I was back in the states visiting with my mom so she can see this big pregnant belly!!! Only 6 more weeks to go! ACK!
    It must be amazing coming home to your hubby cooking with his little 'helper'. Luky you! I love the sound of this galette. The idea of cornmeal is amazing.
    Hope you are feeling well!!!

  16. Using a cornmeal crust is such a fabulous idea! the galette looks amazing!

  17. Sounds like a wonderful summer! Your galette looks amazing...I'd love a slice or two or three :)

  18. Wonderful, love the cornmeal crust and the heirloom tomatoes.

  19. I love summerf or the produce alone! I have alwasy wanted to try making a galette. Now that I am getting better at baking, I might have to try out this crust recipe!!!

  20. I have been meaning to make a tomato tart / galette for ages! And i cant wait to try out your recipe for ricotta!


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