Rustic Creole Tomato Galette

rustic tart

Tomatoes, herbs, and cheese harmonize beautifully in this easy free-form pie.

Rustic Creole Tomato Galette
Makes 1 (12-Inch) Galette
  • 1½ cups all-purpose flour
  • ½ cup plain yellow cornmeal
  • 1 tablespoon kosher salt, divided
  • ¾ teaspoon ground black pepper, divided
  • ¾ cup cold unsalted butter, cubed
  • 6 to 8 tablespoons ice water
  • 1½ pounds Creole tomatoes, sliced ¼ inch thick
  • ¼ cup thinly sliced shallot
  • 2 tablespoons olive oil
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon minced garlic
  • 1 tablespoon Creole mustard
  • 1 cup shredded sharp Cheddar cheese
  • 1 large egg, lightly beaten
  • Garnish: fresh oregano leaves, chopped fresh parsley
  1. In the work bowl of a food processor, pulse flour, cornmeal, 1½ teaspoons salt, and ½ teaspoon pepper until combined. Add cold butter; pulse until mixture is crumbly and butter is in pea-size pieces. With processor running, add 6 tablespoons ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add up to remaining 2 tablespoons ice water, if needed.
  2. Turn out dough, and shape into a 5-inch disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
  3. Place a colander over a large bowl. Place tomatoes in colander. Sprinkle with 1 teaspoon salt, tossing to coat. Let stand until tomatoes release their juices, about 30 minutes.
  4. Preheat oven to 400°. Line a baking sheet with parchment paper.
  5. On a lightly floured surface, roll dough into a 14-inch circle; transfer to prepared pan.
  6. In a large bowl, place drained tomatoes; add shallot, oil, oregano, parsley, garlic, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper.
  7. Brush mustard onto dough, leaving a 2-inch border. Sprinkle ¾ cup cheese onto mustard. Arrange tomato mixture within border, overlapping as needed. Sprinkle remaining ¼ cup cheese on top of tomatoes. Brush dough border with egg. Fold dough edges over tomato filling, gathering and pleating dough, if necessary. Brush edges with egg.
  8. Bake until filling is bubbly and crust is golden brown, 40 to 45 minutes. Let cool on pan on a wire rack for 10 minutes. Garnish with oregano and parsley, if desired



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