Smoked Goat Cheddar & Tomato Galette
If you see plump ripe tomatoes hanging on the vine, seize the moment of the tomato! Created by one of our favorite Wine Country chefs, Michele Anna Jordan, this savory flat pie is somewhere between a pizza and a tart. The easy-to-make, free-form crust makes for a rustic, casual meal that can be served warm or at room temperature.
- 2 cups all-purpose flour
- ¾ teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 6 ounces unsalted butter, chilled
- ½ cup water ice cold
- 4¬–5 medium tomatoes (select dense-fleshed tomatoes that are heavy for their size)
- 4 strips bacon
- 3 ounces Redwood Hill Smoked Cheddar Goat Cheese
- 1 egg white mixed with 1 tablespoon of water
- 2 tablespoons fresh, snipped chives or fresh, minced Italian parsley
- 1 teaspoon coarse sea salt (we recommend Hawaiian Alaea salt)
- Ground black pepper, to taste
- In a medium bowl, combine the flour, salt, and pepper. Cut in the butter, using your fingers or a pastry cutter, until the mixture resembles coarse cornmeal; work very quickly so that the butter does not become too warm. Add the ice water and press the dough gently, until it just comes together; do not overmix—it’s okay if there appears to be flour that is not moistened. Spread a sheet of plastic wrap over a flat surface and turn the dough out onto it.
- Grip the ends of the plastic wrap and pull them together, so that the wrap presses the dough together. Form the dough into a ball and refrigerate it for at least 30 minutes (at this point, the dough can be wrapped a second time and stored in the freezer for up to 3 months).
- After chilling, set the dough on a floured work surface and use the palm of your hand to pat it flat. Using a rolling pin, roll the dough into a circle about ⅛-inch thick, about 14 inches in diameter.
- Set the dough on a baking sheet covered with parchment paper and keep chilled until ready to fill. (Optional: make two, 8-inch rounds for two smaller gallettes)
- While galette dough is chilling and ready to fill, remove the stem cores of the tomatoes and slice off each end. Cut each tomato into ⅜-inch thick round slices, season with salt, cover the slices with a tea towel and set them aside.
- Fry the bacon until it is just crisp; transfer to absorbent paper and set aside.
- Drain the juices that have collected around the tomatoes and press out any large pockets of seeds and moisture with your fingers.
- Heat the oven to 400°F. Remove the chilled dough from the refrigerator.
- Arrange cheese over the surface of the tart, leaving a 2-inch margin around the edges. If more juices have formed around the tomatoes, drain them again and set the tomatoes on top of the cheese in concentric circles that overlap slightly. Season the tomatoes lightly with kosher salt and generously with black pepper from the mill. Scatter the chives and arrange the bacon strips on top, and then gently fold the edges of the tart up and over the tomatoes, pleating the edges as you fold them. Using a pastry brush, brush the edge of the tart lightly with the egg wash and sprinkle it with the sea salt or Hawaiian salt.
- Bake until the pastry is golden brown and the tomatoes soft and fragrant, about 35 to 40 minutes.
- Transfer to a rack to cool and serve warm.
Two delicious variations
- To make Zucchini Tarts, omit the bacon and use thin (¼-inch) rounds of zucchini in place of tomatoes, arranging them in concentric circles on top of the cheese. Scatter 2 teaspoons of minced fresh garlic over the zucchini, brush with a little olive oil, season with salt and pepper and bake until the crust is golden brown.
- For Red Onion Tarts, cut 3 to 4 red onions into very thin slices and sauté in 3 tablespoons olive oil over very low heat until limp and fragrant, about 8 to 10 minutes. Remove the onions from the heat and season with kosher salt, several turns of black pepper and 2 teaspoons minced oregano leaves. Fill the dough with the onions as described above (omitting the tomatoes and bacon) and bake in a 400°F oven for about 40 minutes, until the crust is golden brown.
Note on the galette dough
- When food author Michele’s students tell her they can’t make dough, she often uses this recipe to teach them how. “It’s mostly lack of confidence that gets in the way of a good dough. As long as you use chilled butter, cold water and don’t overwork the mixture, you should have excellent results every time.” says Michele.
Adapted from Redwood Hill Farm & Creamery
Adapted from Redwood Hill Farm & Creamery
culture: the word on cheese https://culturecheesemag.com/