Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 1/2 cup Coolea cheese, grated
- 2 medium tomatoes, sliced
- 1/4 cup fresh basil leaves, chopped
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Parchment paper
- Baking sheet
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, salt, and sugar.
2. Add the chilled butter cubes and use a pastry cutter or your hands to mix until the mixture resembles coarse sand.
3. Gradually add the ice water and mix until the dough comes together.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat the oven to 375°F (190°C).
6. On a floured surface, roll out the dough into a circle about 12 inches in diameter.
7. Transfer the dough onto a parchment-lined baking sheet.
8. Sprinkle the grated Coolea cheese over the dough, leaving a 1-inch border around the edges.
9. Arrange the sliced tomatoes on top of the cheese.
10. Sprinkle the chopped basil over the tomatoes.
11. Fold the edges of the dough over the filling, pleating as necessary.
12. Brush the edges of the dough with the beaten egg.
13. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
14. Let the galette cool for 5 minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 376
Fat: 26g
Saturated Fat: 16g
Cholesterol: 109mg
Sodium: 414mg
Carbohydrates: 25g
Fiber: 1g
Sugar: 2g
Protein: 10g
Substitutions for ingredients:
- Coolea cheese can be substituted with any other hard cheese, such as cheddar or parmesan.
- Tomatoes can be substituted with any other vegetable, such as zucchini or bell peppers.
- Fresh basil can be substituted with dried basil or any other herb, such as thyme or oregano.
Variations:
- Add cooked bacon or prosciutto for a meatier version.
- Use different types of cheese, such as goat cheese or blue cheese.
- Add caramelized onions for extra flavor.
Tips and tricks:
- Make sure the butter is chilled before mixing it with the flour to ensure a flaky crust.
- Don't overwork the dough, as this can make it tough.
- Use a sharp knife to slice the tomatoes thinly and evenly.
- Brushing the edges of the dough with egg wash helps it to brown and creates a nice shine.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the galette on a large platter with a sprig of fresh basil on top.
Garnishes:
Garnish with additional fresh basil leaves or a sprinkle of grated cheese.
Pairings:
Pair with a crisp green salad or a glass of white wine.
Suggested side dishes:
Roasted vegetables or garlic bread would make great side dishes.
Troubleshooting advice:
- If the dough is too dry, add more ice water, 1 tablespoon at a time.
- If the dough is too wet, add more flour, 1 tablespoon at a time.
- If the crust is browning too quickly, cover it with foil.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces that come into contact with raw dough or filling to prevent the spread of bacteria.
Food history:
Galette is a French term for a free-form tart or pie that is typically filled with fruit or vegetables. It originated in the Brittany region of France and has since become a popular dish around the world.
Flavor profiles:
This Coolea Cheese and Tomato Galette is savory and cheesy with a hint of sweetness from the tomatoes and a fresh herbaceous flavor from the basil.
Serving suggestions:
Serve this galette as a main dish for lunch or dinner, or as a side dish for a brunch or potluck.
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Region: Irish