This week's assignment for Baking with Julia, the tomato galette, was a joy to make and to eat. I do recall we made a galette last year and I remembered the dough was easy to make and to roll out. This time I used the food processor and made half a recipe. The dough appeared a little too wet in the beginning, so I added some additional flour.
Ready to pop in the oven
After letting the dough chill, I rolled it out using a pasty cloth and rolling pin cover. Oh, if all dough was so easy to roll!! I then transferred the rolled-out circle to a piece of parchment paper and began putting on the toppings. I used cheddar and swiss cheeses because that's what I had and I thought the combination would be good. We grow our own basil, so I snipped off a few leaves and tossed them with the cheeses.
The baked tomato galette
After applying the cheese/basil mixture, I lapped the Roma tomatoes in a circular shape as instructed, brought up the edges and pleated them, sprinkled on some Penzey's Tuscan Sunset herb mixture and popped it into the over for about 25 minutes. The taste was heavenly, and I will make this again before the summer is over. Our tomato season doesn't really hit here in Ohio for about a month, so I will be ready to go when the time is right.