Saturday, November 3, 2012

Fall Harvest Tomato Galettes

I'd been looking at a bowl of semi-ripe, almost ripe and green tomatoes sitting on the table on my deck for the past couple of days wondering what to do with them.  I knew I;d use some of the green ones to replace zucchini in bread and some could go in a paper bag and sit in the garage until ripe.  But I wanted to try to use a mix in a pie or tart or some such thing.  I also have a great love of  hardlikearmour's (from Food52) pasty crust from her Collards and Cheese Pasties recipe and came upon the idea of flavoring that crust for the base of these galettes.  These are reminiscent of little pizzas and make for a nice lunch or snack. And again, thanks HLA for a great pasty crust!

Makes 2 galettes

For the crust:
1/2 cup water
1/2 cup (one stick) unsalted butter
1  1/2 cups flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp granulated garlic

In a small sauce pan bring the water to a boil and add the butter in pieces to melt.
While waiting on the butter to melt, whisk the remaining ingredients together in a small bowl.
Stir the dry ingredients into the wet and refrigerate for at least 4 hours or overnight.

For the galettes:

1 cup thinly sliced shallots
1 Tbl butter
2 cloves minced garlic
1/2 tsp dried oregano
1/2 tsp salt
1/4 cup plus 2 tsp finely grated parmesan
1/4 cup panko bread crumbs
3 or 4 small tomatoes at various stages of ripeness (I used green, orange and a pink)
1 cup shredded mozzarella cheese
The previously made crust

In a small saute pan, melt the butter and then saute the shallots, garlic, oregano and salt gently until the shallots soften.  Cool completely and then stir in the 1/4 cup parmesan and the panko.  Set aside.
Slice the tomatoes about 1/4 inch thick, set in a colander to drain for about 30 minutes and then pat dry with paper toweling.
Pull the dough out of the fridge and knead it a bit to incorporate ant lumps of butter that may have formed.  Divide the dough in half and then roll each half into a 10 inch round and place on a parchments lined baking sheet(s).
Spread half of the shallot mixture on each round leaving a one inch border.  Place the sliced tomatoes over.
Now you have two options: 1( You can place half of the mozzarella and a teaspoon of parmesan over the tomatoes now if you want a "crusty" cheese topping or 2) You can wait about 20 minutes into the baking time to add the cheese if you want a "gooier" topping.
Fold the edges up to form a border around the galettes whether with the cheese or without.  Bake 40 to 45 minutes at 375F.  Serve slightly warm.

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