Heirloom Tomato Galette with Cornmeal Crust
- 1 cup all-purpose flour
- ¼ cup finely ground cornmeal
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup unsalted butter, cubed and chilled
- ½ cup ice water
- 2 ounces goat cheese, softened
- 4 large heirloom tomatoes, sliced into chunks (about ¾ inch)
- 2 ounces cherry tomatoes, halved
- 1 bunch fresh basil
- 1 teaspoon dried oregano
- 1 egg, beaten
- Parmesan or Romano cheese to garnish
- Prepare the crust ahead of time so it has at least one hour to relax in the refrigerator before rolling out. Mix the flour, cornmeal, salt, and pepper in a medium bowl. Work the butter cubes into the flour with your hands or a fork, until the mixture starts to become sandy and the butter pieces are between the size of a lentil and half of a walnut. Don’t let the butter get too warm!
- Begin adding water a couple of tablespoons at a time and mixing gently with your hands or a spatula. Take care not to completely mix the butter into the dough; you want to leave small pieces. When the dough starts to come together into a shaggy mass, squeeze a piece in your palm. If it sticks together, the dough is hydrated enough. If it crumbles, continue adding a little bit of water at a time until you can just form a ball. Pat the dough into a disc, wrap it in plastic, and place it in the refrigerator for at least one hour.
- Preheat the oven to 425° while you prepare the tart. Pull the dough from the fridge approximately 10 minutes before rolling so it will become more pliable, but don’t let it heat up to room temperature. Roll the dough out on a floured surface until it is about ¼” thick. Transfer to a parchment lined baking sheet. Crumble the goat cheese across the dough, leaving a 1 inch border around the edge. Arrange the tomatoes over the goat cheese, either in two separate layers or overlapping. Add the basil leaves. Season with salt, pepper and dried oregano. Brush the crust with the beaten egg and sprinkle parmesan or sliced romano around the crust and over the center of the tart.
- Bake until the crust is an even golden brown all the way around (about 25-30 minutes). Remove from the oven and transfer it immediately to a cooling rack.
This tart would also be wonderful as an appetizer. Simply cut into small pieces and garnish with additional chopped fresh basil.
What others are saying
Jessica Scott says:
This was superb! The cornmeal crust was fantastic, and the goat cheese and tomato filling was perfect. Everything tasted so fresh and full of flavor. This worked so well as an appetizer at our housewarming.
Sam Dalton says:
We made this recipe because we were looking for an easy and light vegetarian dinner idea. My wife and I are both really impressed with the way this turned out. We garnished with basil in addition to Parmesan cheese. The filling was very delicious.