CHERRY TOMATO AND CHEESE GALETTE
While 'galette' sounds a little fancy, they're actually one of the easier type of pies to make, and above and beyond the simple technique, they are incredibly adaptable to whatever is in season. Whether that's sweet fruit or savory vegetables, there are very few things you can't galette. Garnish with fresh basil if desired.
Provided by Chef John
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 2h20m
Yield 12
Number Of Ingredients 20
Steps:
- Combine flour, cornmeal, salt, and frozen butter in a food processor. Pulse until mixture resembles coarse crumbs. Add vinegar and ice water and pulse again until mixture comes together in clumps, scraping down the sides of the bowl as needed.
- Wrap dough up in plastic wrap and shape into a disc. Refrigerate until thoroughly chilled, about 1 hour.
- Combine goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil in a bowl. Mix using a spatula until smooth and soft.
- Place dough on a lightly floured work surface and sprinkle top with flour. Roll out into 1/8-inch-thick circle, about 13 inches in diameter. Roll dough over the rolling pin and transfer onto a 12-inch pizza pan; refrigerate until ready to use.
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix tomatoes, 1 tablespoon olive oil, and Dijon mustard together in a bowl.
- Drop spoonfuls of the cheese mixture onto the dough and spread evenly, leaving about 1 1/2-inch space on the sides. Place tomato mixture on top of cheese using a slotted spoon. Fold excess dough up and over tomatoes, creating a pleat every 3 inches or so by gently pressing and folding.
- Combine beaten egg and water in a small bowl; brush over crust. Sprinkle Parmigiano-Reggiano cheese over galette.
- Place a foil-lined pan on the rack under galette to catch any possible drips. Bake in the preheated oven until well browned on bottom and top, 30 to 35 minutes.
- Remove from the oven and let cool completely, about 30 minutes. Sprinkle with remaining olive oil and sea salt. Serve room temperature or chilled.
Nutrition Facts : Calories 228.2 calories, Carbohydrate 14.2 g, Cholesterol 66.7 mg, Fat 16.1 g, Fiber 0.9 g, Protein 7 g, SaturatedFat 9.4 g, Sodium 335 mg, Sugar 0.6 g
SAVORY CHERRY TOMATO PIE
You'll want to double up your piecrust to hold together the flavor-packed filling of this scrumptious savory pie. A cream cheese layer forms the base of the dish, allowing you to get sweet and salty flavors and creamy texture with every bite.
Provided by Annacia
Categories < 4 Hours
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- In a large skillet cook bacon until just done but not crisp. Transfer to paper towel; drain. Reserve 1 tablespoons bacon drippings in skillet; set aside.
- Let pie crust stand at room temperature for 20 minutes. On a lightly floured surface, stack the two piecrusts. Roll from center to edges to form a 12-inch circle. Wrap pastry around a rolling pin; unroll pastry into a 9-inch deep-dish pie plate. (Sides should be 2 to 2 1/2 inches deep). Ease pastry into pie plate, allowing edges to form a loose ruffled or scalloped effect. Gently press pastry into the bottom of pie plate. Sides will not lay flat against pie plate. Prick bottom of pastry.
- Line pastry with a double thickness of foil; bake 10 minutes. Remove foil; bake 5 minutes more. Remove, and reduce heat to 375 degrees F. Sprinkle 1/2 cup of the cheese over the piecrust. Place half the bacon slices around the edge of the crust. Set aside.
- Cook onion in reserved bacon dripping over medium heat until tender. Drain drippings. Set aside.
- Halve 2 cups of the cherry tomatoes, leaving the remaining 2 cups whole. Place the halved and whole tomatoes in a large mixing bowl. Add olive oil, 2 tablespoons of the basil, salt, and 1/4 teaspoons of the pepper. Stir to combine.
- In a separate bowl beat together cream cheese, mayonnaise, egg yolk, cooked onion, lemon peel, and remaining Parmesan, basil, and pepper.
- Spoon cream cheese mixture into pie crust.Top with tomato mixture. Place the remaining bacon slices among the tomatoes, weaving bacon between tomatoes. Gently press tomatoes and bacon into the cream cheese mixture.
- Bake pie until tomatoes just begin to brown, about 35 minutes. (Loosely cover pie with foil if edges brown too quickly.) Let stand 60 minutes.
- Top with leaf lettuce shreds and serve with lemon wedges if desired.
Nutrition Facts : Calories 432.4, Fat 31.2, SaturatedFat 10, Cholesterol 49.7, Sodium 684.3, Carbohydrate 29.9, Fiber 3.1, Sugar 3.8, Protein 9.1
SAVORY TOMATO PIE
Steps:
- In a large skillet, saute onions in butter until tender. Add tomatoes, cook and stir over low heat until softened. Remove from the heat; cool. , Line unbaked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350°., In a bowl, beat the eggs, cream, salt, basil and pepper until smooth. Stir in the tomato mixture. Pour into pastry shell. Bake for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 246 calories, Fat 15g fat (7g saturated fat), Cholesterol 107mg cholesterol, Sodium 622mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.
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