Meatless Monday Dish: Tomato Galette

Culinary Instructor Mary Spencer joins us this Meatless Monday to show us how to cook Tomato Galette. It's just one of the many recipes she is teaching in a cooking series Taste: A Cook's Place is being held at The Village Workshop in Northville. 

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Tomato Galette
1 cup all purpose flour
¼ cup yellow cornmeal or polenta
8 tbsp. unsalted butter (1 stick), cut into ½ inch pieces and placed in freezer for 1 hour
3 tbsp. sour cream
1 tsp. fresh lemon juice
¾ cup (3 oz.) coarsely grated mozzarella 
¾ cup (3 oz) coarsely grated Fontina cheese 
¼ cup fresh basil leaves, cut into chiffonade
3 ripe but firm medium red tomatoes, thinly sliced
freshly ground black pepper
  1. Place the flour, cornmeal, and ½ tsp. salt in the bowl of a food processor.  Add the butter to the flour and pulse until it looks like oatmeal.
  2. Whisk together the sour cream, lemon juice, and ½ cup ice water.  Add a tablespoon at a time to the flour mixture, pulsing just until dough holds together.  Wrap well and let rest for at least 30 minutes or overnight in the refrigerator.
  3. Preheat the oven to 400F.  Roll out the dough on a floured surface to a 12 inch circle.  Trim the edges to make a rough circular shape.  Place on a baking sheet.  (This can be done several hours in advance and refrigerated.)
  4. In a bowl combine the mozzarella, Fontina, and basil and toss well.  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.
  5. Bake until the pastry is golden brown, 35 to 45 minutes.  Let cool for 5 minutes, then slide the galette onto a serving plate.  Cut into wedges and serve hot, warm, or at room temperature.
Serves 6
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