Rustic Tomato Galette

You simply have not lived until you've experienced this hot and bubbly Rustic Tomato Galette with goat cheese and a simple homemade biscuit dough crust!

Servings: 8 servings

Prep Time 30

Cook Time 20

Total Time 50

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Ingredients

▢ 1/4 cup all-purpose flour
▢ 1/4 cup cornmeal
▢ 1 1/2 - 2 pounds nicely ripened homegrown tomatoes, sliced 1/4" thick, drained a bit (approx. 5-6 large tomatoes)
▢ 4 ounces creamy goat cheese, softened
▢ 1 cup cottage cheese
▢ 1/2 cup Hellman's mayonnaise
▢ 1/2 cup grated Parmesan
▢ 1/4 cup chopped fresh basil, may substitute 1/2 tsp. dried basil leaves
▢ Freshly ground pepper, to taste

Biscuit Dough

▢ 1 3/4 cups all-purpose flour
▢ 2 teaspoons baking powder
▢ 1 teaspoon granulated sugar
▢ 1/2 teaspoon baking soda
▢ 3/4 teaspoon kosher salt
▢ 6 tablespoon cold unsalted butter, cut into 1/2-inch pieces
▢ 3/4 cup buttermilk (I usually just substitute 3/4 cup milk that has been combined with 1 Tbs. cider vinegar)

Instructions

Make the Dough

Preheat the oven to 425 degrees F.
In a small bowl, combine the flour and the cornmeal together; reserve.
1/4 cup all-purpose flour, 1/4 cup cornmeal
In a large mixing bowl, combine flour, baking powder, sugar, baking soda, and salt.
1 3/4 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon granulated sugar, 1/2 teaspoon baking soda, 3/4 teaspoon kosher salt
Using a pastry blender or a knife and fork, cut the butter into the flour mixture until the mixture resembles coarse meal in texture.
6 tablespoon cold unsalted butter, cut into 1/2-inch pieces
Stir in the buttermilk, just until the flour mixture is moistened, taking care not to over mix. (The dough should just come together and should be rather sticky.) Knead the dough 5-6 times, then let it rest for 5 minutes.
3/4 cup buttermilk (I usually just substitute 3/4 cup milk that has been combined with 1 Tbs. cider vinegar)

Make the Filling

In a medium mixing bowl, combine the goat cheese, mayo, cottage cheese, Parmesan, and basil in a bowl.
4 ounces creamy goat cheese, softened, 1 cup cottage cheese, 1/2 cup Hellman's mayonnaise, 1/2 cup grated Parmesan, 1/4 cup chopped fresh basil, may substitute 1/2 tsp. dried basil leaves

Assemble the Galette

Sprinkle a large sheet of parchment paper with half of the flour/cornmeal mixture. Place the prepared biscuit dough onto the prepared sheet of parchment paper, patting the dough into a 5-inch disc.
Using a floured rolling pin, roll the biscuit dough into a very large circle (approx. 16-18" in size) until it's about 1/4-inch in thickness. **You can add a bit of the cornmeal/flour mixture beneath the edges of the dough as needed to keep it from sticking to the parchment paper as you roll it out.
Slide the parchment sheet holding the prepared dough onto a large, rimmed baking sheet.
Sprinkle the top of the dough with the remaining half of the flour/cornmeal mixture, leaving a 1-inch border.
Arrange the sliced tomatoes over the top of the flour/cornmeal mixture, slightly overlapping the tomatoes as you go.
1 1/2 - 2 pounds nicely ripened homegrown tomatoes, sliced 1/4" thick, drained a bit (approx. 5-6 large tomatoes)
Dollop the prepared goat cheese mixture in generous spoonfuls over the sliced tomatoes, then smooth the dollops out into an even layer.
Fold the dough over the edge of the tomatoes, pleating the dough where needed to make folds, working your way around the edge. Season the tomato pie with freshly ground black pepper.
Freshly ground pepper, to taste
Bake the tomato pie, uncovered, on the lower oven rack until the bottom crust is a deep golden brown, approx. 8-10 minutes. Move the pizza to the middle oven rack, baking an additional 10-15 minutes until the top crust is golden brown and the filling is hot and bubbly all throughout.
Let the tomato pie cool on a wire rack for 10 minutes before slicing into pie-shaped wedges to serve.

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