So I bought these fantastic farm tomatoes the other day and envisioned them in a nice home made rustic galette.. possibly with some pesto sauce as the base. However yesterday I realized I didn't have any store bought pesto at home and didn't really feel like making from scratch so I figured I'd use some olive tapenade instead, but didn't have any of that either.. You see a pattern here? :) I didn't feel like making another trip to the market nor did I have the time, and this folks is how new recipes are born and usually the best ones, as is in this case. Luckily I did have some Greek olives at home and chopped those up, added some olive oil and dried oregano and kinda had my own version of a tapenade. You guys can use pesto or tapenade if you so choose.
As for the dough, I've been using the same Pate Brisee recipe for years now, both for my sweet and savory pies, it's really flaky and light, but I suppose you can also substitute with ready made pie shells as well..
Here's the Pate Brisee recipe:
For the flakiest crust, make sure all ingredients (including the flour) are cold before you begin. The dough will need to be refrigerated for at least 1 hour or overnight. You can also freeze it for about a month and thaw overnight in the refrigerator before using.
2 1/2 cups all-purpose flour
1 tsp salt
2 sticks unsalted butter, cold, cut into small pieces
1/4 cup ice water, plus more if needed
In the bowl of the food processor, combine the flour and salt, pulse just to combine. Add the butter and pulse until mixture resembles coarse crumbs, about 10 seconds..
With the machine running add water through the tube in a slow stream, just until the dough holds together without being wet or sticky, DO NOT process more than 30 seconds. If more water is needed add 1 Tbsp at a time.
Turn the dough onto clean surface, divide in half and place each one on a piece of plastic wrap. Shape into flattened disks, wrap and refrigerate.
** This process can also be done with a mixer and whisk attachment.
Now for the galette ingredients:
2 large tomatoes sliced
1/2 cup of olive tapenade (or pesto)
1 tsp dried oregano
1/4 cup crumpled feta cheese
salt to taste
Basil chiffonade, optional garnish (thinly sliced basil)
Heat oven 375*F
Using one of the dough discs (after chilling for at least an hour)
Roll dough out on floured surface into a 9x12 rectangle (or a big circle will work too)
Transfer rolled dough onto a sheet pan with parchment paper on the bottom or sprinkled with some flour.
Spread tapenade or pesto evenly on the dough leaving about a 2 inch border all the way around.
Line the sliced tomatoes on top, season with salt, sprinkle with feta cheese and the oregano.
Gently fold the edges in, overlapping and crimping.
Use either heavy cream or an egg lightly beaten to brush the outside of crust.
Bake for 35-45 min, or till the tomatoes and feta have browned just a bit and the crust is golden brown.
Remove to a cooling rack. Cool for about 10 min.
Top with sliced basil and enjoy!
We had ours with a nice cold glass of Sangria... was a perfect light summer dinner.
keep it simple and mangia..!