Heirloom Tomato, Mozzarella and Basil Galette
Made with a mixture of whole-wheat flour and cornmeal, this easy-to-work-with dough is the perfect base for a freeform tart packed with summer’s best flavors: ripe tomatoes, creamy mozzarella and fresh basil. (In other seasons, the galette is equally tasty stuffed with sautéed greens and caramelized onions or roasted root vegetables.) Serve with a chilled rosé and a simple green salad.
For the dough:
- 3/4 cup (4 oz./125 g) whole-wheat flour
- 1/4 cup (1 1/4 oz./35 g) fine yellow cornmeal
- 1/2 tsp. sea salt
- 1/3 cup (3 oz./90 g) unsalted butter, cut into 1/2-inch (12-mm) cubes
- 1/4 cup (2 fl. oz./60 ml) plus 1 Tbs. chilled buttermilk
For the filling:
- 1/3 cup (1 1/3 oz./40 g) grated Parmesan cheese
- 1/2 lb. (250 g) ripe tomatoes, preferably heirloom, sliced and patted dry
- 6 oz. (180 g) fresh mozzarella, thinly sliced
- 1/2 cup (1/2 oz./15 g) fresh basil leaves, torn into bite-size pieces
- Sea salt and freshly ground pepper
- 1 egg
- Truffle oil (optional)
Preheat an oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
To make the dough, in a food processor, pulse together the flour, cornmeal and salt to combine. Add the butter and pulse until the butter forms coarse crumbs, about 15 pulses. Add the buttermilk and pulse just until the dough just comes together. Form the dough into an 8-inch (20-cm) disk, wrap it in plastic wrap and freeze for 10 minutes.
On a lightly floured surface, roll out the dough into a round 12 inches (30 cm) in diameter. Carefully transfer it to the prepared baking sheet. Sprinkle the Parmesan on the dough, leaving a 1 1/2-inch (4-cm) border uncovered. Arrange the tomatoes on top of the Parmesan without overlapping. Top with the mozzarella and basil and season with salt and pepper. Fold the dough over the edges of the filling, overlapping here and there and pressing it together with your fingers if there are any tears.
In a small bowl, whisk the egg with 1 Tbs. water; brush the egg mixture over the dough. Bake until the crust is golden-brown on the bottom, about 25 minutes.
Just before serving, drizzle the tart with the truffle oil and cut the tart into 8 wedges. Serves 4 to 8.
Adapted from Williams-Sonoma Weeknight Vegetarian, by Kristine Kidd (Weldon Owen 2014)