Summer Tomato Galette
The word galette comes from France, where rustic, free-form pastries have been enjoyed for generations. Unlike a traditional pie that requires a pie plate and perfectly crimped edges, a galette is intentionally simple. The dough is rolled out, the filling is piled in the center, and the edges are gently folded over, creating a beautifully rustic dish that's as impressive as it is easy to make.
Our Summer Tomato Galette celebrates one of the season's greatest pleasures: ripe, homegrown tomatoes. A touch of Old Mill Golden Corn Flour gives the crust a delicate crunch, while salting the tomatoes first helps concentrate their flavor and keeps the crust crisp. Finished with roasted garlic, Parmesan, fresh basil, and a hint of lemon zest, it's a simple recipe that lets summer's freshest ingredients shine.
Whether served for lunch, a light supper, or shared around the table with friends, this is the kind of recipe you'll look forward to making every tomato season.
Note: Old Mill Golden Corn Flour is made from finely ground whole corn, giving baked goods a delicate corn flavor and a light, tender texture. It's much finer than cornmeal and should not be confused with cornstarch. If you don't have corn flour, simply substitute an equal amount of all-purpose flour.
Summer Tomato Galette
Ingredients
- 1 cup Miller’s Choice Unbleached Flour
- ¼ cup The Old Mill Country Style Golden Corn Flour (optional; if omitted, replace with ¼ cup unbleached flour)
- ¼ teaspoon salt
- 5 tablespoons shortening
- 4-6 tablespoons ice water
- 3-4 med to large ripe tomatoes; use a variety of colors if you like, sliced ¼ inch thick
- 1 teaspoon Old Mill Roasted Garlic Sea Salt
- ¼ cup mayonnaise
- 1 teaspoon Old Mill Pesto Parmesan Dipping Oil Seasoning
- Freshly grated parmesan cheese
- 1 egg with a splash of water, beaten
- Drizzle of Old Mill Caramelized Garlic Olive Oil
- Fresh basil leaves
- 1 lemon for zesting
Instructions
- Prepare the dough by combining the flour and salt. Then cut in the shortening with a pastry blender. Drizzle in 4 tablespoons of ice water and mix well. Add additional tablespoons of water until you can grab a handful of dough and squeeze it, and it holds together. Wrap the dough and chill in the refrigerator for 1 hour.
- While the dough is chilling, slice your tomatoes and lay them out on a paper towel-lined baking sheet. Salt them generously with the garlic salt. Place the pan in the refrigerator. Mix the mayonnaise and dipping seasoning and let it chill too, letting the flavors meld together.
- Preheat your oven to 400 degrees. When the dough is ready to roll out, dust your counter with some flour and a pinch of corn flour. Roll the dough out to about a 12-14-inch round. Transfer it to a griddle or parchment-lined baking sheet. Spread the mayo, as thick as you prefer, over the dough, leaving about 2 inches from the edge plain. Grate a little Parmesan cheese over the mayo.
- Dab the tomatoes with a clean dry paper towel to remove any excess moisture on top, and place them around the mayo-covered portion of the dough. Fold the edges in, pleating the dough as you go around. Brush the crust with the egg wash. Drizzle the galette with a little of the olive oil, and place it in the oven and bake for 35-40 minutes. If desired, sprinkle a little Parmesan cheese on the crust in the last 10 minutes.
- When it’s done, grate a little more Parmesan cheese over top. Grate a little lemon zest over it to brighten the flavor, and garnish with some fresh basil leaves. Cut into wedges and serve.