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Categories:
flour yellow cornmeal kosher salt unsalted butter sour cream lemon juice Mozzarella cheese Fontina cheese fresh basil leaf tomatoes fresh ground black pepper
Viewed: 36 - Published at: 3 years agoIngredients
- 1 cup all-purpose flour, placed in freezer for 1 hour
- 14 cup yellow cornmeal, placed in the freezer for 1 hour
- 12 teaspoon kosher salt
- 8 tablespoons unsalted butter, cut into 1/2 inch pieces and placed in the freezer for 1 hour (1 stick)
- 3 tablespoons sour cream
- 1 teaspoon fresh lemon juice
- 34 cup mozzarella cheese, grated
- 34 cup Fontina cheese, grated
- 14 cup fresh basil leaf, cut into thin srips
- 3 medium tomatoes, ripe but firm and thinly sliced
- fresh ground black pepper
Method
- Mound the flour, cornmeal and salt on a work surface or in a bowl.
- Add the butter to the flour and cut in the butter until it looks like oatmeal.
- This can be done in a food processor by pulsing several times.
- Whisk together the sour cream, lemon juice and 1/3 cup ice water.
- Add a tablespoon at a time to the flour mixture, using a fork to distribute the liquid.
- Add just enough water so the dough holds together.
- Wrap well and let rest for at least 30 minutes, or overnight, in the refrigerator.
- Preheat oven to 400.
- Roll out the dough on a floured surface to a 12-inch circle.
- Trim the edged to make a circular shape.
- Place on a baking sheet.
- (This can be done several hours in advance and refrigerated).
- In a bowl, combine the mozzarella, Fontina and basil.
- Spread the cheeses over the dough, leaving a 2-inch border.
- Place the tomatoes over the cheese, overlapping them slightly in rings.
- Season with salt and pepper.
- Fold the uncovered edge of the pastry over the cheese, pleating it to make it fit and leaving the center uncovered.
- Bake until the pastry is golden brown, 35 to 45 minutes.
- Let cool for 5 minutes, the slide the galette onto a serving plate.
- Cut into wedges and serve hot, warm, or room temperature.
