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  • CampariĀ® Tomato Galette

CampariĀ® Tomato Galette

Posted on Sep 6th, 2017
by Roger Mooking
Categories:
  • Appetizer
  • European Cuisines
  • Side Dish
CAMPARIĀ® TOMATO GALETTE
CAMPARIĀ® TOMATO GALETTE

CampariĀ® Tomato Galette

Roger Mooking
Rustic and elegant, this CampariĀ® galette is a Roger Mooking classic.
4.92 from 48 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr 45 minutes mins
Total Time 2 hours hrs
Course Appetizer, Side Dish
Cuisine French, Italian
Servings 4 servings

Ingredients
 
 

  • 1½ cup flour all-purpose, unbleached
  • 5 CampariĀ® tomatoes
  • ½ teaspoon peppercorns coarse ground, black
  • ½ teaspoon kosher salt
  • ½ teaspoon oregano dried
  • ½ cup butter cubed, unsalted, room temperature
  • ¾ cup water cold
  • ½ teaspoon rosemary finely chopped, fresh
  • 1 teaspoon thyme finely chopped, fresh
  • 2 tablespoons breadcrumbs
  • ¼ cup parmesan grated
  • 1 large egg beaten

Instructions
 

  • Mix all dry ingredients so they are evenly combined.
  • Crumble the butter into the dry ingredients using your fingertips only until pea-sized crumbs form.
  • Place mixture in a bowl and refrigerate for 10 minutes. Using the handle side of a wooden spoon, mix cold water into the flour mixture until it comes together. Using your hand, gently knead dough into a disc, and refrigerate about 10-15 minutes.
  • Slice CampariĀ® tomatoes to Ā¼ā€ (2/3 cm) thickness with a very sharp knife and set aside.
  • In a separate bowl, combine rosemary and thyme together.
  • On a clean surface lightly dusted with all-purpose flour, roll out dough to 10ā€ (25 cm) circle. Thin the outer 1ā€ (2.5 cm) of the circle so there is a thinner border.
  • Carefully transfer circle to a parchment lined baking tray. Refrigerate for 10 minutes.
  • Preheat oven to 375 °F/ 190 °C. In the centre of the dough, spread the breadcrumbs and leave a 1ā€ (2.5 cm) border uncovered. Sprinkle half of the Parmesan on top of the breadcrumbs.
  • Starting from the centre, place the tomato slices in concentric circles, overlapping each slice by half, making sure the tomatoes cover the edge of the parmesan-breadcrumb mixture.
  • Sprinkle a pinch of ground black peppercorns and the mixed herbs over the tomatoes.
  • Sprinkle remaining Parmesan over the top of the tomatoes.
  • Lift the edges of the dough and fold them inward over the filling, pleating as you go, to create a folded-over border.
  • Brush edge of galette with beaten egg. Bake in preheated oven for 35 – 40 minutes, rotating pan halfway through. The edges of the dough should be browned and the dough cooked fully through.
  • Allow the Galette to rest for 10 minutes before transferring to a service board. Serve warm with CrĆØme Fraiche.

Notes

CAMPARIĀ® TOMATO GALETTE
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Related: Rustic Mixed Berry Galette

  • Vegetarian

Roger Mooking

Watch Roger Mooking on Season 7 of Man Fire Food premiering May 30th on Cooking Channel (US).Ā Roger MookingĀ has earned an international reputation as a renowned chef executing a culinary style that showcases his globally inspired vision. The Trinidadian-born, Canadian-raised chef is influenced by his culturallyĀ richĀ family background, his love of people and travel, and interest in global flavours to create new culinaryĀ experiences.Ā While Roger’s earliest influences are his family’s Chinese and Caribbean specialties, Roger has also trained under Japanese, Chinese, French, and Swiss German chefs including his formal training at George Brown's Culinary Management Program.Ā This third generation restaurateur has opened and consulted on many food and beverage operations including globally influenced restaurant ā€œTwist by Roger Mookingā€. ChefĀ Mooking is the host and co-creator of internationally broadcast television seriesĀ EverydayĀ Exotic.Ā He is the author of the award-winningĀ cookbook of the same name.Ā He is the co-host ofĀ Heat SeekersĀ airing on Food Network, host of grilling and barbecue showĀ Man Fire FoodĀ and host ofĀ Man's Greatest Food,Ā both airing onĀ Cooking Channel. Roger isĀ alsoĀ a reoccurring judge on hit seriesĀ Chopped CanadaĀ on Food Network. His culinary talents have led to appearances throughout S.E Asia, India, North America, Australia, the Caribbean & Latin America and include features on The Today Show, Good Morning America, Top Chef Canada, Iron Chef, Guys Grocery Games and Chopped as a guest judge as well as winning the special All-Star Chopped celebrity chef episode. Taking his talents outside of the kitchen, thisĀ JunoĀ award-winning recording artist has catered theĀ JunoĀ Awards Gala, serving up his signatureĀ MookingĀ dishes to the best in the Canadian music scene. According to Roger ā€œfood feeds the body, music feeds the soulā€. But for Roger, what is most important is being a husband and father of four daughters. You could say Roger has a full plate! Ā 

4.92 from 48 votes (48 ratings without comment)

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