My life goes back and forth between extremely stressful and fairly boring. As a way to relax, I read mysteries and look up recipes. I came across this one from a link on Food 52 and thought that I would give it a try. The farmers’ market had beautiful heirloom grape and cherry tomatoes and the plums are at their peak right now. I made the crust Saturday night and refrigerated it until I was ready to finally bake the galette tonight.
Here is my version of Tomato and Plum Galette adapted from a recipe by Elizabeth Stark
Yields: 8 servings
For the crust
1.25 cups, unbleached all-purpose flour
2 Tablespoons grated Asiago or Parmesan Cheese
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon sea salt
8 Tablespoons (1 stick) unsalted butter, very cold
2 Tablespoons Greek Yogurt (I used Fage 2% Plain)
5 Tablespoons ice water
For the filling
3 cups heirloom tomatoes (I used a mix of grape and cherry)
2 medium firm, but ripe, black plums
1/4 cup grated Asiago or Parmesan cheese, divided into 2 Tablespoon portions
1 egg, lightly beaten
cracked black pepper
1 Tablespoon torn fresh tarragon leaves
- In the bowl of a food processor, combine the flour, cheese, black pepper and sea salt. Pulse a few times to mix well. Add cold butter (divide the stick into 16 pieces). Pulse until the mixture is the size of frozen peas.
- In a small bowl, whisk together the yogurt and ice water until well combined. Pour it over the flour mixture and run the machine just until the dough starts to form a ball. It will seem relatively wet compared to other pastry. Don’t worry! Turn it out onto waxed paper or plastic wrap and form a disk. (Make a ball and then flatten it.) Wrap the dough and refrigerate it for at least one hour. This can be made a couple of days ahead if you like.
- When ready to bake the galette, preheat the oven to 425 degrees F. Have a rimmed baking pan ready to use. Remove the dough from the fridge.
- Slice your tomatoes lengthwise into 4 pieces. Using your fingers, scoop out the seeds and slice away any core. Line a plate with paper towel and turn the tomato pieces onto the plate. Sprinkle with sea salt.
- Cut your plums in half along the axis, remove the pit and thinly slice.
- On a piece of floured sheet of parchment, roll the dough into a rough 14-inch circle. Brush away any excess flour.
- Scatter 2 Tablespoons of the cheese in a 12-inch circle inside the larger dough circle.next, arrange a band of tomatoes around this 12-inch circle. Working inwards, alternate circles of plum and tomatoes, tucking each layer up against the other.
- Fold up the sides of the dough (you will have some folds – this is fine). Lightly brush the folded over dough with the egg wash and sprinkle with sea slat and cracked pepper.
9. Carefully lift the parchment and galette onto the rimmed baking pan. Trim parchment as needed. Bake at 425 degrees F. for 10 minutes. After 10 minutes, remove the galette from the oven and reduce the oven temperature to 375 degrees F. Sprinkle the remaining cheese over the top and bake until the galette is a rich golden brown, anywhere from 20-30 minutes depending on your oven.
10. Cool for 15 minutes and scatter the tarragon leaves over the top. Serve warm.