Tuesdays with Dorie: Baking with Julia - 35th Installment. The recipe is Cheese and Tomato Galette.
I love this recipe! I made one of these last year when we did the
berry variation, and have made it a couple of times since then. The crust is easy (although you do need 2 hours lead time to chill it) and absolutely delicious. It's almost a bit flaky - must be because of the way the butter gets cut in, or maybe it's the sour cream. This is one of those recipes that is easy to prepare, but tastes and looks amazing, as if you worked for hours. This time I used regular tomatoes, rather than plum tomatoes - they turned out well, although maybe the filling was a little moister than it would be with plum tomatoes. My only problem is that people devour it so enthusiastically that there are never any leftovers :-)
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| Ready to fold and pleat the edges |
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| Ready to bake |
Your galette looks so beautiful. I also used regular tomatoes and although they added some moisture, I didn't think it was too much.
ReplyDeleteLooks amazing! I look forward to trying it soon. :)
ReplyDeleteNo leftovers! That is a problem! hee hee.
ReplyDeleteLooks great. I loved this recipe and look forward to making it a lot more!
Great pictures ... and you are so right - these galettes disappear fast!
ReplyDeleteI'm sad that I didn't have fresh basil on hand, because I want to taste yours after seeing the picture. :)
ReplyDeleteWonderful colours from the tomatoes and pastry. I made this with cherry tomatoes, and we loved it.
ReplyDeleteNo leftovers is a good sign! I liked the simplicity of this recipe and will be giving it another go soon.
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