Savory Summer Galette

Recipe courtesy of Rachel Shenk

A galette is a free-form tart that can be either sweet or savory. The dough is similar to a piecrust but a bit stronger, because there is no pan to hold the filling.

For the crust:
2 cups organic all-purpose flour
1⁄2 cup organic cornmeal
2 teaspoons sugar
1 teaspoon salt
14 tablespoons butter, cold
2 tablespoons sour cream
2⁄3 cup water, usually a tablespoon or so less

Add flour, cornmeal, sugar and salt to a food processor. Pulse to combine. Cut butter into small pieces and add to dry mixture. Pulse until crumbly. Add sour cream to water and mix well. With machine running, add sour cream/water mixture until dough forms soft ball. This process can also be done by hand without a food processor. Use the same steps you would to make a piecrust. Chill for a couple of hours. Then cut in 2. Roll each piece between parchment paper into a circle about 12 inches round. Place on a cookie sheet and remove top parchment paper.

For the filling:
2 cups cheese, mixture of fresh mozzarella, provolone and parmesan 1⁄2 cup fresh basil leaves, cut in slivers (save some for garnishing)
2 tomatoes, sliced
1 small zucchini, sliced (or anything else you have in the garden)

Toss cheese and basil together then spread on the circles leaving a 2- or 3-inch border. Top with overlapping slices of tomato and zucchini. Fold the border over the filling, letting the dough pleat as needed. Bake at 400° for 35–40 minutes or until pastry is golden and cheese is bubbly. Transfer bak- ing sheet to a cooling rack and let sit for 10 minutes. Serve warm or at room temperature, garnished with fresh basil leaves.

This recipe also works well with fresh fruit instead of the filling that is sug- gested. Sprinkle a little sugar on the galette dough. Fill with fresh peaches, blackberries, raspberries, plums, etc…. as desired. Drizzle with 1⁄4 cup honey. Fold in the crust. Sprinkle the edge with 1 tablespoon of sugar.

Serves 6

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