Overrun with tomatoes? This recipe for Burst Cherry Tomato Galette has a very simple semolina crust and the filling is a combination of fresh mozzarella, goat cheese and fresh herbs. So easy to make, it’s a perfect addition to your summer menu.
Terry, of the Blount County Girls, came by last week with some beautiful cherry tomatoes from her garden. I knew just what I was going to do with them! This galette has been in my brain for a while now. I’ve really been wanting to do a semolina crust, too.
So, I’m just gonna say it right up front (because I know some of you will be thinking it): Yes, you can use a prepared crust.
But don’t. This really simple dough comes together in just minutes. I’ve used a combination of all-purpose and semolina flour (readily available in most large grocery stores and found with specialty grains – near the flour). So, two flours, salt, unsalted butter and water (you could even consider the semolina optional – just increase the all-purpose flour accordingly). That’s it! After a few pulses in a food processor, you wrap it in plastic and freeze it for 15 minutes.
Then, I combined fresh mozzarella cheese, goat cheese, and fresh thyme and oregano leaves. Actually, I put them in the very same food processor bowl that I hadn’t even washed out from making the dough. I mean, why not? Even if there was a smidge of flour left in there, it’s not going to hurt the cheese. Pulse the cheeses just to combine and you’re ready to go.
The next step is to roll out the dough, spread on the herb cheese, arrange the tomatoes (or just slap ’em on there – it doesn’t matter) drizzle on some olive oil and pepper and bake.
After it came out of the oven, I sprinkled on some more fresh herbs, but that’s optional.
Mr. Saucy was hovering like a vulture waiting to get his hands on a piece; he loved it. So, try it!
- One 12" crust (recipe follows)
- 4 ounces fresh mozzarella cheese (do use fresh...it's got the creamy consistency you want, if you can't find it, substitute some ricotta).
- 3 ounces goat cheese
- 1 packed tablespoon fresh thyme leaves
- 1 packed tablespoon fresh oregano leaves
- 1½ pints cherry (or grape) tomatoes
- 1 egg yolk, beaten
- 1 tablespoon olive oil
- Fresh ground black pepper
- Kosher salt (optional)
- Prepare the galette dough, wrap in plastic wrap and place in the freezer for 15 minutes.
- While the dough chills, place the mozzarella, goat cheese, thyme and oregano in the bowl of the food processor and pulse to combine.
- Remove the chilled dough from the freezer and place on a lightly floured piece of parchment paper and roll out to a 12 inch round.
- Spread the herb cheese mixture in the center, spreading it out to within 2 inches of the edge of the dough.
- Arrange the tomatoes on the cheese, lightly pressing them into it (you can be as fancy or not, as you wish, when arranging the tomatoes).
- Raise the edges of the dough up and over the outer edge of the tomatoes, folding the dough as needed to allow it to lie flat.
- Brush the outer dough with the egg yolk.
- Drizzle the olive oil over the top of the tomatoes, add ground black pepper (to taste).
- Slide the parchment paper onto a baking sheet and into the preheated oven.
- Bake for 45 minutes.
- Remove from the oven, sprinkle with kosher salt (if desired) and additional thyme and oregano (if desired).
- Allow to cool a bit (those tomatoes are hot).
- Best served warm.
- 1 cup all-purpose flour
- ½ cup semolina flour
- 12 tablespoons very cold, unsalted butter ( 1½ sticks )
- ½ teaspoon kosher salt
- ⅓ cup ice-cold water
- Combine the flour, semolina flour, butter and salt in the bowl of a food processor.
- Pulse for about 5 seconds.
- Add the water and process for another 5 seconds.
- The dough will just come together and the butter will still be visible in small pieces.
- Remove the dough to a piece of plastic wrap.
- Press it until it comes completely together and form into a disc.
- Wrap in the plastic wrap and place in the freezer for 15 minutes.
- After the dough has chilled, place on a piece of lightly floured parchment paper and roll out to a 12" round.