Tomatoes, herbs, and cheese harmonize beautifully in this easy free-form pie.
Rustic Creole Tomato Galette
Makes 1 (12-Inch) Galette
Ingredients
- 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
Instructions
- 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.
- Turn out dough, and shape into a 5-inch disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- 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.
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll dough into a 14-inch circle; transfer to prepared pan.
- In a large bowl, place drained tomatoes; add shallot, oil, oregano, parsley, garlic, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper.
- 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.
- 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
