Campari® Tomato Galette

Campari® Tomato Galette
Rustic and elegant, this Campari® galette is a Roger Mooking classic.
Ingredients
- 1½ cup flour all-purpose, unbleached
- 5 Campari® 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 Campari® tomatoes to ¼” (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 10” (25 cm) circle. Thin the outer 1” (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 1” (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 Crème Fraiche.
Notes
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