Favorite all-time lunch? A tart of almost any sort, a salad, and a crisp, cool glass of white wine, and I now include galettes in the category of tarts. This one is simple, and light, made with local, in-season, tomatoes - heirlooms when I can get them. And the corn meal in the crust gives it a wonderful little crunch. What a perfect way to end the season.
Tomato & Gruyere Cheese Galette
Cornmeal Galette Pastry
1 ¼ cups all-purpose flour
⅓ cup finely ground cornmeal
1 teaspoon light brown sugar
1 teaspoon salt
6 tablespoons unsalted cold butter, cut into ½-inch pieces
¼ cup ice water
1 large or 2 medium (about ¾ pounds) ripe heirloom tomatoes
1 cup shredded Gruyère cheese
¼ cup fresh basil leaves, chopped
2 teaspoons extra-virgin olive oil for brushing
Freshly ground black pepper
1 large egg white, whisked, for egg wash
- In a medium bowl, mix together the flour, cornmeal, sugar, and salt. Cut in the chilled butter using a stand mixer, a food processor, or a pastry blender until it's evenly distributed but still in large, visible pieces. Add the olive oil and ice water and mix until the pastry begins to come together. Gather the pastry with your hands and shape it into flattened round. Shape into 2 flattened rounds for 2 small galettes or 1 flattened round for 1 large galette. Wrap the pastry in plastic wrap and refrigerate for 1 hour. If refrigerated longer, let pastry soften slightly before rolling. Can be made ahead and refrigerated up to 3 days.
- While pastry firms in refrigerator, slice tomatoes about ¼-inch thick, lightly salt and spread on paper towels to drain. Let set and blot off excess moisture.
- Place oven rack in the center of the oven and preheat the oven to 375℉.
- On a large piece of parchment paper that has been lightly sprinkled with cornmeal, roll out dough into a 15-inch round. Please the parchment paper with dough onto a baking sheet. If your baking sheet has sides, flip it over and use the back so that all sides of the galette will brown. Trim off excess parchment paper that hangs past the sides of the sides of the baking sheet. Lift the sides of the dough with a metal spatula to make sure it's not sticking.
- Sprinkle gruyère cheese over the dough, leaving a 2-inch border without filling. Sprinkle basil over cheese. Arrange the tomato slices in a single layer over the cheese and basil.
- Brush the tomato with a little olive oil and season with freshly ground black pepper. Fold the flaps of extra dough inward over the tomatoes, pleating as you go to form a folded-over border. Pinch together any tears in the dough. Brush the exposed crust with egg white.
- Bake until the crust is golden brown about 35 to 45 minutes. Slide the galette off the parchment paper and onto a cooling rack. Let cool for 10 minutes. Cut the tomato gruyère galette into wedges and serve warm or at room temperature.