Campari® Tomato Galette
User Reviews
4.9
Campari® Tomato Galette
Description
This galette recipe begins by mixing flour, salt, and dried oregano with cold butter crumbled to pea-sized pieces. Cold water is incorporated to form a dough that is chilled before rolling out. Sliced Campari tomatoes are prepared at about 1/4-inch thickness and combined with fresh rosemary and thyme. After rolling the dough into a 10-inch circle, the edges are slightly thinned to create a border. The center is topped with breadcrumbs to absorb tomato juices, half the Parmesan cheese, then arranged tomato slices and herbs followed by the remaining cheese. The dough edges are folded up to partially cover the filling, then brushed with beaten egg for a golden crust.
Baking is done at moderate temperature until the crust is crisp and the tomatoes softened but still maintaining some form. The galette offers a balanced combination of flaky pastry, melty cheese, herbal aroma, and juicy tomatoes, making it suitable as a light main dish or side.
This tart is a convenient way to highlight the flavor of Campari tomatoes and can be adapted with other fresh herbs or cheese variations according to preference.
Ingredients
- 1½ cup flour all-purpose, unbleached
- 5 tomato Campari®
- ½ teaspoon peppercorns coarse ground, black
- ½ teaspoon kosher salt
- ½ teaspoon oregano dried
- ½ cup butter cubed, unsalted, room temperature
- ¾ cup water cold
- ½ teaspoon rosemary finely chopped, fresh
- 1 teaspoon thyme finely chopped, fresh
- 2 tablespoons breadcrumbs
- ¼ cup parmesan grated
- 1 egg beaten, large
Instructions
- Mix all dry ingredients so they are evenly combined.
- Crumble the butter into the dry ingredients using your fingertips only until pea-sized crumbs form.
- Place mixture in a bowl and refrigerate for 10 minutes. Using the handle side of a wooden spoon, mix cold water into the flour mixture until it comes together. Using your hand, gently knead dough into a disc, and refrigerate about 10-15 minutes.
- Slice Campari® tomatoes to ¼” (2/3 cm) thickness with a very sharp knife and set aside.
- In a separate bowl, combine rosemary and thyme together.
- On a clean surface lightly dusted with all-purpose flour, roll out dough to 10” (25 cm) circle. Thin the outer 1” (2.5 cm) of the circle so there is a thinner border.
- Carefully transfer circle to a parchment lined baking tray. Refrigerate for 10 minutes.
- Preheat oven to 375 °F/ 190 °C. In the centre of the dough, spread the breadcrumbs and leave a 1” (2.5 cm) border uncovered. Sprinkle half of the Parmesan on top of the breadcrumbs.
- Starting from the centre, place the tomato slices in concentric circles, overlapping each slice by half, making sure the tomatoes cover the edge of the parmesan-breadcrumb mixture.
- Sprinkle a pinch of ground black peppercorns and the mixed herbs over the tomatoes.
- Sprinkle remaining Parmesan over the top of the tomatoes.
- Lift the edges of the dough and fold them inward over the filling, pleating as you go, to create a folded-over border.
- Brush edge of galette with beaten egg. Bake in preheated oven for 35 – 40 minutes, rotating pan halfway through. The edges of the dough should be browned and the dough cooked fully through.
- Allow the Galette to rest for 10 minutes before transferring to a service board. Serve warm with Crème Fraiche.
Notes
User Reviews
Overall Rating
4.9
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