One of the best things about summer is the abundance of beautifully ripe and deliciously fragrant tomatoes. Although I could not stand them as a child, tomatoes have become one of my favorite mealtime staples. Unfortunately, during the winter tomatoes are pretty boring, tasteless, and expensive. Come January, I am dreaming of caprese salads, pizza margherita, tomato pies, and hummus sandwiches piled high with tomatoes. I was delighted when this recipe for cheese and tomato galette was chosen for the next Tuesdays with Dorie challenge because it is a perfectly elegant way to celebrate tomatoes and the beginning of summer.
The dough could not have been easier to throw together. While Matthew munched on a peanut butter sandwich and Emma entertained herself on her playmat, I quickly threw all the ingredients into a food processor, gave them a little whirl, and then formed the resulting dough into a disk. After chilling in the fridge for at least two hours, the dough rolled out easily. A mixture of Monterey Jack, Mozzarella, and sliced basil are tossed together and sprinkled over the dough and then topped with sliced tomatoes. I added a healthy sprinkling of salt and pepper on top of the tomatoes before sliding the galette into the oven to bake for a scant 35 minutes.
Unfortunately, we were not able to enjoy the galette as soon as it emerged from the oven because we had to rush off to watch Paul play in an epic softball game. I snapped a couple quick photos and then left the galette on the counter to cool. When we returned, I was surprised that the excess liquid from the tomatoes had not caused the crust to turn soggy. Rather, it was still firm, buttery, and very flaky. Paul enjoyed a slice of the galette immediately and declared the recipe a keeper. Given my love for tomatoes, this will definitely be a recipe that I will make again.
If you would like to make this galette, please pick up a copy of Baking with Julia. Check out the Tuesdays with Dorie website to see how the other bakers fared!