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For the Dough
Ingredients
- 2 cups all-purpose flour, plus additional for dusting
- 4 teaspoons sugar
- 2 teaspoons kosher salt
- 4 ounces cold butter, cut into cubes
- 4 ounces lard, cold, cut into cubes
- 5 tablespoons ice-cold water
Method
- Combine the flour and sugar in a small bowl. Add the butter, lard, and salt to the bowl of the food processor, followed by the flour-sugar. Blend until the mixture becomes almost sand-like with streaks of butter. With the processor running, add the water gradually and process again until the dough comes together. Do not overmix. You want to see visible chunks of butter. (You can also cut-in by hand using a pastry cutter, or just your fingers. You want to break up the butter into smaller pieces without blending it into the flour).
- Take the dough out of the food processor and knead lightly by hand just to bring together. Wrap the dough and place in the refrigerator until ready to use, up to 2 days.
- Pull the dough out of the refrigerator and let sit at room temperature to warm up a bit before rolling. Dust the works surface and the dough with flour. Using a rolling pin, begin to flatten the dough by hitting with the pin across the surface, rotating to keep the dough at an even thickness. Dust again with flour and roll from the center to the edges, rotating the dough and adding flour only as needed until a 14-inch round about ⅛-inch thick. It is OK if there is some irregularity in the shape, but keep as close to a round as possible. Transfer the dough to a floured baking sheet and refrigerate for 2 to 4 hours.
- Preheat the oven to 400°F.
- Place the sliced tomatoes on a baking sheet, season generously with salt and then pepper. Let sit for 20 to 30 minutes until the excess water is expelled.
- Using a mini spatula or spoon, spread the Robiolina in the center of the dough, leaving a 1-inch border. Sprinkle with salt and pepper. Add the thyme leaves and garlic, then tear 5 of the basil leaves over the top. Sprinkle with the white cheddar and Parmigiano Reggiano cheeses. Arrange the tomatoes over the cheese. Gently bring the edges of dough up-and-over the filling, overlapping as needed to create a 1½-inch border. Drizzle the tomatoes with olive oil. Brush the dough with the beaten egg followed by the milk.
- Bake the galette, rotating once, until the crust is golden brown and cooked through, 55 to 65 minutes. Let cool slightly on the baking sheet. Transfer to a serving plate, sprinkle with the chives, drizzle with a little olive oil, season with salt and pepper, and tear the remaining basil leaves over the top.
For the Galette
Ingredients
- 1 very large heirloom tomato, cut into ½ inch slices
- Kosher salt
- Freshly ground black pepper
- 1 ounce Robiolina or ricotta cheese
- ½ teaspoon thyme leaves
- 1 clove garlic, thinly sliced
- 8 fresh basil leaves
- ¼ cup white cheddar cheese
- 2 tablespoons grated Parmigiano Reggiano cheese
- Extra virgin olive oil
- 1 large egg beaten with 1 teaspoon water
- Whole milk
- ½ teaspoon chives, for garnish
Method
Every year, I eagerly await the arrival of heirloom tomatoes at the market. When I met Jacques at Centrolina, we had a long conversation about good tomatoes and his mother’s trip to the market every morning to collect the ingredients for the evening’s menu. A galette making use of beautiful tomatoes seems like the right way to pay tribute to his incredible contributions to our food world.