“Appearing in late May, Creole tomatoes are a classic example of southeast Louisiana terroir. It is not the special variety of tomato that makes a tomato Creole, it is the area’s particular combination of soil chemistry, the temperature, the rain. It is crystallized in the Creole tomato. Eating a Creole tomato is eating Southeast Louisiana.” -Elizabeth M. Williams
This Creole Tomato Galette will wow guests at your next summer soiree.
- 2½ cups all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons salt, divided
- 1 cup cold unsalted butter, cut into ½-inch cubes
- ¼ cup cold water
- 1¾ pounds Creole tomatoes, sliced (about 7 tomatoes)
- 2 teaspoons fresh lemon juice
- ¼ teaspoon ground black pepper
- 3 tablespoons olive oil
- ¼ cup chopped fresh basil
- ½ cup grated Parmesan cheese
- Place oven rack to upper-middle position. Preheat oven to 425°.
- In the work bowl of a food processor, combine flour, sugar, 1 teaspoon salt, and butter. Pulse until the mixture is uniform and resembles coarse meal. Slowly add ¼ cup cold water, and pulse until smooth. If needed, add additional water, 1 tablespoon at a time, until dough comes together. Do not overwork dough.
- Place dough on a lightly floured surface, and knead to distribute butter, if necessary. Press dough into a 6-inch disk, wrap in plastic wrap, and refrigerate at least 1 hour. (Dough may be made 2 days ahead.)
- On a lightly floured surface, roll out dough into a 16-inch circle. Sprinkle tomato slices with lemon juice, remaining 1 teaspoon salt, and pepper. Brush dough with olive oil. Spread basil over dough. Layer tomato slices over dough, leaving a 2-inch border. Overlap edges of tomato slices to make them fit dough. Brush exposed dough with olive oil. Fold dough edges over tomato filling, gathering and pleating dough, if necessary. Sprinkle with Parmesan, and bake 30 to 35 minutes. Serve warm or at room temperature.