Mini Tomato Galettes with Sour Cream and Cornmeal Crust
Makes six 6-inch galettes
Ingredients
Galette Dough
- 43 grams sour cream, full-fat or light (5%); do not use fat-free.
- 75 grams ice cold water
- 170 grams all-purpose flour
- 40 grams cornmeal
- 5 grams sugar
- 1/2 teaspoon Diamond Crystal Kosher salt, or 1/4 teaspoon Morton's Kosher salt
- 100 grams unsalted butter, cold cut into 1/2 inch pieces
Filling
- 125 grams mayonnaise, light (5%) is fine; do not use nonfat
- 5 cloves garlic, finely grated on a Microplane, or use garlic press
- 56 grams grated Parmesan cheese
- 70 grams grated Gruyere cheese
- 3 3"-4" diameter Heirloom tomatoes, sliced 1/2 inch thick, you need 6 slices in total
- 1 Tablespoon freeze dried tomato powder
Assembly
- 2 Tablespoons Dijon mustard
- 1 large Egg, lightly beaten
Instructions
Galette Dough
- Whisk sour cream and ice water together in a small bowl; set aside. In a food processor fitted with the metal blade, combine flour, cornmeal, sugar, and salt. Pulse to mix.
- Add the cold butter and pulse 8 to 10 times, until the mixture resembles coarse crumbs with butter pieces ranging from breadcrumbs to small peas.
- With the machine running, slowly pour in the sour cream mixture. Process just until the dough comes together in moist, shaggy curds. Turn the dough onto the counter and gently gather it into a ball. Divide into 3 equal pieces and shape each into a disc.
- Lightly flour one disc and roll it between two sheets of parchment into an oval about 13 inches long and 7 inches wide. Repeat with the remaining discs. Refrigerate the dough, still between the parchment sheets, for about 30 minutes.
- To make ahead, keep the rolled dough ovals between sheets of parchment, wrap tightly in plastic, and refrigerate for up to 3 days or freeze flat for up to 1 month.
Tomatoes
- Arrange tomato slices on a paper towel-lined baking sheet. Sprinkle with tomato powder and let sit while you prepare the filling and cut the dough.
Filling
- In a medium bowl, stir together the mayonnaise, garlic, Parmesan, and Gruyère until well combined.
Assemble Galettes
- Arrange two racks in the oven—one in the top-middle position, the other in the bottom-middle. Preheat the oven to 425°F. Line an 18 x 13 inch baking sheet with parchment paper.
- Using a 6-inch bowl or plate as a guide, cut two circles from each dough oval to make six circles total.
- Spread each dough circle with a thin layer of Dijon mustard, leaving a 1-inch border. Spoon about 2 tablespoons of filling into the centre and spread it over the mustard, still keeping the border clear.
- Blot the tomato slices dry with paper towel, then place one slice on each galette, tomato powder-side down, to keep the vibrant colour facing up.
- Fold the border of dough up and over the filling, pleating gently as you work your way around each galette. Transfer formed galettes to parchment lined baking sheet. Brush the dough border with egg wash. Chill galettes in freezer for about 10 minutes before baking.
- Place baking sheet on lower rack, Bake for 15 minutes. Then move the baking sheet to the upper rack. Bake for another 15 minutes, until galette is deeply golden. Depending on your oven, you might need an extra 5-7 minutes. Deep golden brown is the goad. No soggy bottoms allowed. Remove from oven and let cool slightly on wire rack before serving. These are delicious hot, warm or even at room temperature.
Notes
This is the perfect make-ahead dough. Store it in the fridge for up to 3 days, or freeze for up to a month—so you’re always ready when the mood for galette strikes.
Nutrition
Calories: 421kcalCarbohydrates: 32gProtein: 12gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 95mgSodium: 791mgPotassium: 128mgFiber: 2gSugar: 2gVitamin A: 720IUVitamin C: 1mgCalcium: 230mgIron: 2mg
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