I used to make this Tomato and Cheese Galette a lot, back in the 90’s shortly after buying Baking With Julia, the cookbook that includes the recipe. The galette recipes caught my eye immediately, both this one and the berry galette. Since the dough recipe makes enough for two galettes, I would sometimes bake a savory one to serve as an appetizer and a sweet one for dessert. But it had been awhile since I’d baked the savory galette; we baked the dessert galette last fall for Tuesdays With Dorie.
The galette pastry dough is quite rich with butter, a little bit sweet, and has a nice crunch from cornmeal included with the flour. The proportions of wet and dry ingredients yielded a very wet sticky dough, so that even after chilling for two hours, I used a lot of flour when rolling it out to keep it from sticking to the surface or the rolling pin. It had to be handled quickly before it became too soft to fold and pleat.
The filling for this tart is very simple, just cheese, basil, and sliced tomatoes. Combining two mild cheeses, Monterey Jack and fresh mozzarella, works really well, allowing the fresh sweetness of the basil and the juicy acidity of the tomatoes to shine through. And of course, tomatoes + basil + mozzarella is a classic combination.
This time I made two savory galettes which we ate while I finished up preparing dinner for Father’s Day – grilled shrimp with a mint and cilantro chutney, grilled broccoli, and couscous salad, with strawberry shortcake for dessert. The recipe for the Tomato and Cheese Galette is on page 429 of Baking With Julia. You can also see the versions baked by other Tuesdays With Dorie bakers by following this link.