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CAMPARI® TOMATO GALETTE

Campari® Tomato Galette

Roger Mooking
Rustic and elegant, this Campari® galette is a Roger Mooking classic.
4.92 from 47 votes
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Course Appetizer, Side Dish
Cuisine French, Italian
Servings 4 servings

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

CAMPARI® TOMATO GALETTE
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