Heirloom Tomato Galette

Heirloom Tomato Galette

This rustic entrée is delectable with the sun-kissed tomatoes complimented by a cornmeal crust.  I use a combination of tomatoes and a red onion to maximize the flavors and serve the galette at room temperature, sliced in squares.  This is the kind of meal that makes summer memories.

Crust:

1 cup flour

3 tablespoons plus 1 tablespoon cornmeal

½ teaspoon salt

5 tablespoons unsalted butter, cut into small pieces

2 tablespoons sour cream

Filling:

2 tablespoons olive oil

1 large onion, sliced

Salt and pepper

1 tablespoon cornmeal

 ¾ cup Parmesan cheese

1 cup mozzarella cheese, shredded

4 small tomatoes

¼ cup small basil leaves (optional)

In a large mixing bowl using a pastry blender or fork., combine the flour, 3 tablespoons of cornmeal, salt and the butter.  In a small bowl, mix together the sour cream and 2 tablespoons of cold water. Drizzle the sour cream mixture over the cornmeal mix and work it in to form a pastry.  If necessary, add more water to the pastry to be able to gather it into a ball.  Wrap the pastry ball in plastic wrap and refrigerate for 1 hour or longer. On a baking sheet lined with parchment paper, unwrap and roll out the chilled pastry to approximately 7 X 5 inches.  If the pastry cracks, pinch it back together. In a small sauce pan, sauté the sliced onion in the olive oil, salt and pepper to taste and toss in a tablespoon of cornmeal and stir.  On the galette pastry, sprinkle the Parmesan, sautéed onions, mozzarella and top with the sliced tomatoes. Brush the tomatoes with olive oil and sprinkle with ground pepper. Bake the galette at 400 for 30 minutes or until the crust is a light brown. Cool the galette for 10 minutes and sprinkle with basil, if using.  Serve warm or at room temperature. Serves 6.