Tomato and Cheese Galette
This rustic tart is adapted from a recipe by Flo Braker in Dorie Greenspan's cookbook, Baking With Julia. A real treat and crowd pleaser!
Galette Dough
  • 3 Tbls. sour cream (or yogurt or buttermilk)
  • ⅓ cup (approximately) ice water
  • 1 cup all-purpose flour
  • ¼ cup yellow cornmeal
  • 1 teaspoon sugar
  • ½ tsp. salt
  • 7 Tbls. cold unsalted butter, cut into 6-8 pieces
Cheese and Tomato Ingredients
  • 2 ounces Monterey Jack cheese, shredded
  • 2 ounces mozzarella cheese, shredded
  • 2 ounces Pepper Jack cheese, shredded
  • ¼ cup fresh basil leaves, cut or torn in to small pieces
  • 2 firm but ripe plum tomatoes, cut into ¼" slices
  • Balsamic vinegar to taste
  1. Makes two 8-inch galettes
To make the dough by hand:
  1. Stir the sour cream and ice water together in a small bowl and set aside. Put the flour, cornmeal, sugar, and salt in a large bowl and stir with a fork to mix. Drop the butter pieces into the bowl, tossing them once or twice just to coat them with flour. With a pastry blender, work the butter into the flour, until the butter pieces are no larger than small peas. Smaller pieces will make the dough tender, larger ones will make it flaky.
  2. Sprinkle the sour cream mixture over the dough, 1 tablespoon at a time, tossing with a fork to evenly distribute it. After you have added all of the sour cream, the dough should be moist enough to stick together when pressed (if not, add cold water 1 teaspoon at a time until you have a soft malleable dough).
To make the dough with a food processor:
  1. Combine ingredients in the work bowl of your food processor fitted with the metal blade, pulse to combine. Drop butter in and pulse 8-10 times, until butter pieces are pea sized or smaller. With the machine running, add the sour cream mixture and process just until the dough forms moist soft curds.)
  2. Turn the dough out of the bowl. Divide it in half. Press each half into a disk. Wrap each disk in plastic, and refrigerate for at least 2 hours.
Cheese and Tomato Galette
  1. Position a rack in the lower third of the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Place ½ recipe of dough on a lightly floured work surface and roll it into an 11" circle that's about ⅛ inch thick. Since the dough is soft, you'll need to lift it now and then and toss some flour under it and over the top. Roll the dough up and around your rolling pin and carefully place onto the prepared baking sheet.
Making The Filling
  1. Toss the cheeses and basil together in a small bowl, then scatter them over the rolled-out dough, leave a 2" to 3" border. Place the tomatoes on a small dish and sprinkle liberally with your favorite balsamic vinegar. Place the tomatoes in concentric circles, one slice slightly overlapping the last, on top of the cheese. Fold the uncovered border of dough up over the filling, allowing the dough to pleat or pucker as you lift it up and work your way around the galette. Because you are folding a wide edge of the dough onto a smaller part of the circle, it will pleat naturally -- just go with it!
Baking The Galette
  1. Bake the galette for 35 to 40 minutes or until the pastry is golden crisp and the cheese is bubbly. Transfer the baking sheet to a cooling rack and let the galette rest on the sheet for 10 minutes. Serve warm or at room temperature, garnished with fresh basil leaves.
This galette can be kept at room temperature for several hours, but refrigerated after that.

Galette dough can be kept in the refrigerator for a day or two, or it can be wrapped airtight and frozen for a month. Thaw, still wrapped, in the refrigerator until thawed and ready for use.
Recipe by Pray Cook Blog at