Heirloom Tomato and Red Fife Galette

Main Category: Main Dish

Degree of Difficulty: Easy

Key Ingredients:

Submitted by: wandaberry

Cooking level: Intermediate

Ingredients

Servings: 6

Yield:

3 cups (or so) sliced fresh tomato (not too thick but keep the slices as uniform as possible)
1 cup chevre (goat cheese)
1/2 cup green onion, coarsely chopped
1/4 cup fresh basil, thinly chopped
salt
pepper
drizzle of olive oil
Crust:
1 1/4 cup all purpose flour
3/4 cup red fife flour
1 1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
2 tbsp sour cream or plain yogurt
2 - 4 tbsp cold water

Tools

Combine the flours and the salt. Cut in the butter using a pastry cutter or two knives until it forms crumbly looking little balls. Add in the sour cream/yogurt and 2 tbsp of the water. Use your hands or a wooden spoon to mix enough for everything to form a cohesive ball. If you need the extra water then add it in. Chill if you need to (cover with clingfilm or something) but don't chill for long (15 - 20 minutes is more than enough) or give it lots of time out of the fridge before you roll it.
Roll it out on a lightly floured surface to about 1/8th of an inch thickness uniformly.
Preheat the oven to 350 degrees F.
Line a baking sheet (I used a round pizza sheet) with parchment or some kind of non-stick thing.
place the rolled dough onto the parchment.
Using about half of the goat cheese place in little tsp sized amounts over the dough, leave about 2 inches free at the edges.
Place the tomato slices over the goat cheese, overlap the slices as needed.
Add the remaining goat cheese in little tsp sized amounts over the tomatoes. Sprinkle with the green onion and fresh basil.
Fold up the edges of the dough just over the filling. Crimp and overlap as needed but it should be rustic looking. Drizzle a little bit of olive oil over the top.
Bake for about 35 - 40 minutes. The dough should look slightly golden at the edges and the tomato should be nicely roasted.
Cool for about 15 minutes or eat at room temperature later... or eat cold. Your choice.

Notes & Tips:

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