a.k.a. Tomato, Basil, and Fromage Blanc Galette

I made a double batch of shortcrust pie dough earlier in the week for a recipe my boyfriend was experimenting with. We ended up with a lot of extra pie dough, so I decided to try my hand at another galette. This time I made up my own recipe!

This galette is a throwback to summer. Although here in the Sacramento Valley, tomatoes can sometimes produce well into fall. I got my tomatoes from Riverdog Farms, my fromage blanc cheese from Nicassio Valley, and the basil and rosemary from our backyard. I decided to put the last of our basil plant to good use. 

Early Girl Tomato from Riverdog Farm, “Foggy Morning” Fromage Blanc style by Nicassio Valley, and homemade rosemary shortcrust pie dough.

I incorporated the fresh rosemary into the pie dough by rolling it in. Then I spooned about a third of the fromage blanc into the center of the pie dough, and I tried to spread it out evenly. I removed the seeds from the Early Girl tomato and cut it into thin slices. I tried a few pieces of it before arranging it on top of the cheese, and this Early Girl tomato was still packed with plenty of sweet flavor. 

I reserved the basil leaves to garnish with after baking. I put an egg wash on the crust and sprinkled the galette with rosemary, salt, and fresh-cracked black pepper. With the oven set at 400 degrees Fahrenheit, the galette was ready to bake. The bake time was up to me to guess since I was not following a recipe. 

Galette mid-bake after about 20-25 minutes.

I checked on the galette after the first 20 minutes, but it was still underbaked. I put the galette back in and I checked on it at five minute intervals. I had only expected to bake it for about 30 minutes max, however, the galette was still rather doughy on the inside even after 35 minutes. I tried to apply some heat to the bottom of the galette by toasting it in a non-stick pan at low heat on the stove, and unfortunately, even though this improved the doughiness, it did not cook all the way through. 

Summer “Throwback” Galette

After topping the galette with fresh basil, it was sitting pretty. The flavors came together well, but unfortunately, the dough was still underbaked. If I were to do this recipe again, I speculate that baking the galette longer at a lower temperature could have worked better. I maybe could have covered the top with tin foil to prevent over-browning the edges of the crust. On the whole, this galette looked very pretty and tasted of good potential.

Summer “Throwback” Galette By Alex Stubblefield

1 Large Tomato

4-6 oz. Fromage Blanc Cheese (Feta or Goat Cheese would probably work too!)

8-10 Fresh Basil Leaves

1 sprig Fresh Rosemary 

1 beaten egg (for egg wash, if desired)

Pinch of Salt

Fresh-Cracked Black Pepper to taste

1 Shortcrust Pie Dough (Click the link for a recipe to make your own or buy one premade at the grocery store)

  1. Wash and dry herbs and tomato. Separate basil and rosemary leaves from stem and set aside. Seed and thinly slice tomato. Preheat oven to 400 degrees Fahrenheit. 
  2. Roll dough into a disk 8-10 inches in diameter on a lightly floured surface. Incorporate rosemary into the pie dough with a rolling pin.
  3. Spread the fromage blanc evenly working it out from the center of the dough and leaving about an inch border of pie dough. Then arrange the tomato slices on top. 
  4. Fold in the edges of the dough. Apply the egg wash to the folded-in edges, and sprinkle with salt, pepper, and any extra rosemary. 
  5. Bake in a 400 degree Fahrenheit oven for 30-40 minutes*. Let cool for 10 minutes, and then garnish with basil leaves. Enjoy! 

*Bake times may vary! 

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