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Tomato, Goat Cheese and Basil Galette
1 Cup all purpose flour (you can also use whole wheat or 1/2 cup of each)
1/2 Teaspoon salt
1/4 Cup olive oil
2 Tablespoons water
4 oz. Goat cheese, softened
1/4 Cup ricotta cheese
1 Clove garlic, peeled and minced
2 Tablespoons milk
2 Large tomatoes, sliced and seeded
2 Tablespoons chopped fresh basil
1/4 Cup Parmesan cheese, grated
Salt & pepper to taste
1. To make the dough, combine the flour and salt in a bowl. Add the olive oil and stir to combine. If the mixture seems too dry then add the water but it's not always necessary. Form the dough into a ball, wrap in plastic wrap and refrigerate for at least one hour.
2. In a separate bowl, add the goat cheese, ricotta cheese, milk and garlic. Mix together until smooth. Season to taste and stir in the basil.
3. On a floured surface, roll out the dough to approximately a 10" round (it doesn't have to be exact) and place it on a baking sheet lined with parchment paper. Spread the cheese mixture over the crust. Slice the tomatoes and, using your fingers, pull out some of the seeds so that the dough won't get too wet. Layer the tomato slices on top of the cheese mixture and fold in the sides of the dough (see the photos) a couple of inches. Sprinkle the galette with the Parmesan cheese and bake in a pre-heated 350 degree oven for approximately 45 minutes or until the crust is a light golden brown. Top with some fresh basil, if desired.
Nov 11th 2013
I've never found a whole wheat dough recipe that didn't call for eggs before...can't wait to try this!