Galette Smoked Mozzarella and Sliced Cherry Tomatoes
Serves 10 – 20 as appetizer
Preparation: Freezer – 1 hour
Refrigerator – 1 hour
Baking – 45 minutes
Pastry:
2 ½ cup all-purpose flour
½ tsp. salt
2 stick (1 cup) cold unsalted butter, cut into eight pieces
3 Tbsp. crème fraîche or plain Greek yogurt
½ cup very cold water
Egg wash:
1 egg, beaten
1 tsp. water
Filling:
1 Tbsp. crème fraiche or plain Greek yogurt (optional)
2 Tbsp. pesto
1 ½ cups smoked mozzarella, grated
2 cups cherry tomatoes, sliced thinly on the round, season with salt, pepper and olive oil
1. Mix the flour and the salt together in a small plastic container and freeze for at least an hour.
2. Using a food processor and the pulse button blend together the flour and the cold butter until the butter is evenly distributed within the flour. This makes the pastry really flaky. In a small measuring cup, mix together the cold water and crème fraîche. Pour into the flour and mix first with a wooden spoon until all the ingredients are fairly well mixed. Finish off with your hands, as you do not want to overdo, and form into a ball. Flatten the ball into a disc and wrap in parchment paper and place in the fridge for at least 1 hour.
3. When ready preheat the oven to 375º F. Open the parchment paper and lightly flour the surface around and beneath the disc. Roll out the dough into a large round about 12 to 14 inches wide.
4. Place the parchment paper with the dough on a metal tray. If using spread crème fraîche or yogurt on the dough but leave approximately 1-inch border. Spread the pesto on top of this mixture and then sprinkle evenly with the cheese. Place the tomato slices carefully to cover the surface. I prefer to use different colored tomatoes to make it playful and fun. Fold the border edges of the dough inwards for about 1-inch exposing the center. Brush the edges with the egg wash. Season with salt and pepper if desired.
5. Bake 45 minutes until crust is golden. Remove from the oven and cool for a few minutes. Slice like a pizza or cut into squares.
Notes: I now tend to keep small plastic containers of the dry ingredients mixed in the freezer, as this is an easy dish to prepare at the last minute as it can be served hot. I add 1 Tbsp. sugar if I decide to make a sweet galette. As I also make this gluten free using a garbanzo/fava flour, Do label the container. This is a great versatile dish that you can make using a combination of rich and varied flavors from different pestos and cheeses, to grilled vegetables and herbs. Favorite jams and cut fresh sweet juicy fruit also work beautifully. Think of this, as a flaky more chic version of the pizza, so I think your pizza toppings would work quite well. It can be served as an appetizer, as well as a simple but elegant supper together with a heart warming cup or bowl of your favorite soup and a spritely mixed salad of herbs and baby lettuce. As a dessert serve it warm with a scoop of your favorite ice cream.
