8.11.15 Tomato and Smoked Cheddar Galette
There are a lot of great things about this time of year in Wisconsin: Beautiful (if somewhat unpredictable and at times unbearably humid) weather, plenty of exciting outdoor activities (not limited to outdoor concerts, boating, hiking, picnics, markets, and general wonderfulness), access to some of the best ice cream in the world (you know we’re taking serious advantage of this), and a serious abundance of ripe, summer tomatoes.
Seriously though, I can’t get enough of these guys. I’m pretty much eating them as fast as I can, and in many different ways. While I absolutely love a humble caprese salad, or a simple tartine, or even eating my tomatoes straight up with just a sprinkle of sea salt and a dash of black pepper, sometimes, just sometimes, you have to take your tomatoes to the next level.
The next level, in my case, being this gloriously summery savory galette, chock full of ripe summer tomatoes, fresh herbs, and a semi-ridiculous amount of cheese. After all, weren’t tomatoes and cheese pretty much made to be together? This tasty tart is perfect for any summer meal, but tastes particularly wonderful when eaten in any sort of al fresco dining situation, be it picnics, porch suppers, or impromptu backyard brunches.
Also, in the interest of enjoying tomato season to its full, spectacular extent, here are some other Wisconsin from Scratch favorites to help you make the most of your tomato bounty:
Tomato and Smoked Cheddar Galette
serves about 4
- 1 ¼ cup flour
- 2 Tbsp cornmeal
- ½ tsp salt
- 6 Tbsp cold butter
- 2 Tbsp ice water
- 1 ½ cups grated smoked cheddar cheese
- ⅓ cup cream cheese
- ¼ cup chopped scallions
- ¼ cup chopped fresh dill
- 1 Tbsp hot sauce
- ½ tsp freshly ground black pepper
- 2 large tomatoes, sliced into ¼” slices
- 1 cup mixed cherry tomatoes, halved (or sub one additional large tomato, sliced)
- 2 Tbsp grated parmesan cheese
- 1 Tbsp fresh chopped chives
1. Make the crust: Combine the flour, cornmeal, and salt in a medium bowl, mixing until well combined. Cut the butter into very small pieces and mix in using your hands or two forks until mixture resembles coarse crumbs. Add the water, and mix until a cohesive ball of dough is formed. Wrap dough in plastic wrap and chill for at least 20 minutes before working it further.
2. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
3. Combine the grated cheddar, cream cheese, scallions, dill, hot sauce, and black pepper in a bowl until well mixed. Check seasoning and add any salt if needed (the smoked cheddar I used was plenty salty, but this can vary between different cheeses).
4. Remove dough from the fridge and roll out on a well-floured surface until you have a large circle approximately 12 inches in diameter. Transfer dough to your lined baking sheet.
5. Spread half of the cheese mixture evenly into the center of the dough circle, leaving about a 3 inch border around the edges. Top with half of the sliced tomatoes, followed by the remaining cheese mixture, and the remaining tomatoes. (If you’re using cherry tomatoes, I recommend layering these on the top layer, as it will look prettier).
6. Fold up the edges of the dough around the filling, and sprinkle the top evenly with the parmesan cheese. Bake at 375 degrees until crust is golden brown and filling is bubbly, about 30 minutes.
7. Remove from oven, and sprinkle the evenly top with the fresh chopped chives and a couple of pinches of freshly ground black pepper. Cool slightly, then cut into slices and serve.