BAM! tomato galette with roasted garlic spread

September 19, 2013 § Leave a comment

sticking with the galettes-with-pine-nuts theme, i offer you this lovely little galette, which comes to us from Emeril (by way of pinterest), as interpreted by yours truly. I absolutely love the roasted garlic cheese spread, which not only helps keep the tomatoes from soaking straight through the dough, but also gives me all sorts of lovely ideas about NEW LAYERS OF CHEESE IN GALETTES. and since we all know that my particular brand of cooking really boils down to crafting different delivery devices for dairy, this makes me very happy indeed.

the stuff:
1 pound tomatoes, sliced into 1/4" slices
1 pillsbury pie crust
2 heads roasted garlic (you can find the how-to here; I also note that you can do this up to 2 days in advance. just leave the garlic wrapped in the tinfoil and put it in an air-tight container in the fridge until you’re ready to use it)
1/2 cup olive oil
5 ounces goat cheese
a few fresh basil leaves for garnish
balsamic vinegar

the how-to:
1. remove the goat cheese, pie crust (and roasted garlic if you did that bit ahead of time) from the fridge to give it all a chance to warm up a bit.
2. preheat your oven to 400 degrees.
3. place your tomato slices on top of paper towels and sprinkle with salt (go easy on it here, you’re just trying to use the salt to coax out some of the moisture). place another paper towel on top and set aside to… get less wet. the paper towels will soak through, and you should change them out with fresh dry towels. this step is very important, because if the tomatoes don’t have the chance to soak through your paper towels, they’re going to soak through your dough instead and bad news bears.
4. remove your pillsbury pie crust from the wrapper and place it on a lightly floured surface. sprinkle additional flour on top and roll it with a rolling pin, until it has increaed in size by about 25% (this is a heavy galette, so i wouldn’t roll it out TOO-too thin). this step is> mostly so you can pretend like you totally made the crust yourself. you can also sprinkle some flour on your shirt for added effect. place the dough on lightly greased cookie sheet.
5. in a blender or food processor, squeeze out the cloves of roasted garlic, being careful not to let the garlic paper follow. add in the olive oil, goat cheese and some s&p and blend until uniform.
6. spread the roasted garlic spread on top of the dough, leaving a one inch boarder. if you are satisfied with the relative dryness of your tomatoes, place the tomatoes on top of the garlic spread, again leaving a one inch boarder.
7. Fold up the galette by carefully taking hold of one section of the dough and folding up outer inch over the filling. working around the tart, repeat the fold, overlapping the dough every inch or so until all edges are folded up over the filling. gently pinch the folded dough to secure, but avoid pushing the dough down into the tomatoes.
7. brush the crust with an egg wash, melted butter or olive oil. it helps it look pretty.
8. bake until crust is golden brown, approximately 20-25 minutes.
9. remove from oven and let cool for about 5 minutes. lightly drizzle some basalmic over the top, and sprinkle with some basil (you might want to chiffonade the basil so it’s all purdy-like, or (as you can see from the image above), you can realize last minute that you forgot about the basil and rip it up with your hands.


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