Tomato Cheddar Galette Recipes

Steps:

• Tip the tomatoes into a colander set over a large bowl, sprinkle over 1 tsp salt and set aside for 1 hr to draw out the moisture. Meanwhile, make the pastry. Tip the flour, butter and a good pinch of salt into a food processor and blitz to a fine breadcrumb-like consistency. Beat the eggs in a jug, then tip into the processor and pulse to a soft dough - if it seems dry, add ½ tsp cold water at a time until it comes together. Shape into a disc, then wrap and chill for 20 mins.
• Heat the oven to 180C/160C fan/gas 4. Tip the tomatoes into a large bowl with the cheese, garlic, herbs and a good grinding of black pepper. Gently combine using your hands and set aside.
• Roll the chilled pastry out on a lightly floured surface to a roughly 30cm circle. Pile the tomato mixture into the middle, leaving a roughly 5cm border around the edge. Brush the exposed pastry border with some beaten egg, then fold the border up so it slightly overlaps the tomato filling. It doesn't need to be even or neat.
• Brush the pastry with more beaten egg, then bake for 40-50 mins until the pastry is golden and the tomatoes have softened and are tender.

Steps:

• Preheat the oven to 375°F. Whisk together the flour, salt, and cheese powder (if using).
• Cut the cold butter into the flour mixture until it is in coarse, uneven pea-sized lumps. Drizzle the ice water over top and stir with a fork until the dough just begins to come together.
• Turn the dough out onto a surface and begin to gently knead and press it together, turning it over onto itself and handling it carefully to avoid warming up the butter. If there are too many dry spots, drizzle a tablespoon or two more ice water over top (a spray bottle actually works really well here to evenly disperse the water).
• Once the dough comes together, press it gently into a disc. If your kitchen is warm, refrigerate the dough for 30 minutes until warm. Otherwise, go ahead and roll it out right away.
• Spread the mustard on top of the dough circle, leaving about 1 1/2" inches bare on on the edges. Sprinkle the grated cheese on top of the mustard. Transfer the dough circle to a baking sheet.
• Arrange the sliced tomatoes neatly in circles on top of the grated cheese. Fold the edges of the pastry up, pleating as you go to seal the edges. Check to make sure there are no spaces or tears where the filling can seep out. Drizzle the olive oil over top of the tomatoes, then sprinkle on the flaky salt and herbs.
• Bake the galette for about 30 minutes, or until the crust is golden brown and the filling is bubbling. Let cool slightly, and serve warm.

Steps:

• Preheat the oven to 375°F.
• Whisk together the flour, salt, and cheese powder (if using). Note: The cheese powder is optional but is a really awesome addition -- use the extra in biscuit dough or over popcorn!
• Cut the cold butter into the flour mixture until it is in coarse, uneven pea-sized lumps. Drizzle the ice water over top and stir with a fork until the dough just begins to come together.
• Turn the dough out onto a surface and begin to gently knead and press it together, turning it over onto itself and handling it carefully to avoid warming up the butter. If there are too many dry spots, drizzle a tablespoon or two more ice water over top (a spray bottle actually works really well here to evenly disperse the water).
• Once the dough comes together, press it gently into a disc. If your kitchen is warm, refrigerate the dough for 30 minutes until warm. Otherwise, go ahead and roll it out right away.
• Roll the dough out into roughly a 13" circle. It should be very thin, but if there are any tears, make sure to patch them so the filling doesn't seep out.
• Spread the mustard on top of the dough circle, leaving about 1 1/2" inches bare on on the edges. Sprinkle the grated cheese on top of the mustard. Transfer the dough circle to a baking sheet.
• Arrange the sliced tomatoes neatly in circles on top of the grated cheese. Fold the edges of the pastry up, pleating as you go to seal the edges. Check to make sure there are no spaces or tears where the filling can seep out.
• Drizzle the olive oil over top of the tomatoes, then sprinkle on the flaky salt and herbs.
• Bake the galette for about 30 minutes, or until the crust is golden brown and the filling is bubbling.
• Let cool slightly, and serve warm.