I’m happy to say that Fake Food Free has transitioned to the Substack Newsletter called Every Corner of the World.
I hope to see you there.
I can still remember those hot and humid days in central Kentucky in July and August when I’d laugh about not wanting to heat up the oven due to summer temperatures.
Then I’d do it anyway because a blueberry pie or peach crisp was worth a couple hours of mild discomfort.
Looking back all I can think is – Heat? What heat?
Here in the Central Valley, heating up the oven is no laughing matter. I barely even want to turn on the burners on the stove.
Not even dessert is worth it.
But on rare occasions, I don’t look ahead to when a deadline will actually fall and I pitch something like a bread to a client. It finds me with no choice but to turn on the oven. Last week, I had one of those days.
Not wanting the extra degrees to go to waste, I sliced some tomatoes from the garden and put together an easy galette for lunches.
A while back I made some savory Fig, Rosemary, and Parmesan Cornmeal Cookies. Part of that combination gave me an idea for a galette crust that I thought would go really well with heirloom cherry tomatoes. I wasn’t disappointed.
Two things about this crust. It has a lot of texture, so you have to like cornmeal and coarser things to enjoy it. I love it, but it’s also not like a flaky, pie crust. It is pretty easy to work with, but isn’t quite as pliable as a pie crust. You might need to shape and form the edges around the filling versus folding them over.
Personally, I loved everything about it. Especially that it helped me use up all the cherry tomatoes we’ve been lucky enough to get out of the garden this year!
- ¼ cup unsalted butter, softened
- ¾ cup yellow cornmeal
- 1/2 cup unbleached, all-purpose flour
- 1/4 cup + 1 tablespoon shredded parmesan cheese
- 1 large egg
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon baking powder
- 1/4 teaspoon finely chopped fresh rosemary leaves
- 1/4 teaspoon finely chopped fresh oregano leaves
- 1 teaspoon water, as needed
- 1 ½ cups sliced mixed tomatoes
- 2 tablespoons extra virgin olive oil
- 1 green onion, thinly sliced
- Fresh oregano for garnish, optional
- Add the butter and cornmeal to a stand mixer. Mix on low until combined and crumbly. Mix in the flour and the 1/4 cup of parmesan, and then the egg. Next add 1/2 teaspoon salt, 1/4 teaspoon pepper, and the baking powder. Finally mix in the rosemary and oregano.
- Turn the mixer to medium and allow the dough to mix until it comes together in a ball in the center of the mixer. If it is too dry, add about 1 teaspoon of water. Form into a ball, flatten into a disk, cover and refrigerate for 30 minutes.
- Preheat the oven to 400 degrees F.
- Place the tomatoes in a medium bowl. Pour in the olive oil. Add the green onion, and sprinkle in the remaining 1/4 teaspoon of salt and black pepper. Stir well. Add the remaining parmesan cheese, stir, and set aside.
- Turn the dough out onto a floured surface and roll to about 10 inches. Carefully place the dough on a baking sheet covered in parchment. Use a large spatula to help move it, if necessary.
- Spread the tomato filling over the dough, leaving about an inch around all sides. Be careful not to saturate the dough with all the juices. Leave those behind in the bowl.
- Carefully wrap the edge of the dough around the tomato filling, shaping and forming it as needed.
- Bake for 20 to 23 minutes, until the crust is firm and browned along the edges. Garnish with fresh oregano leaves, slice, and serve warm or at room temperature.
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