If you’ve been following my baking chronicles this past year, it’s a little obvious that I have a great love of pies, tarts, crostatas. Savory tarts are just a wonderful excuse to have a pie for dinner. I love the ease of being able to fill it with whatever you have on hand.
I am absolutely looking forward to making this again very soon. I brought the galette to a friend’s house the other night and my friend even had a slice the next day for breakfast.
Torta Salata-Mixed Vegetable Galette
made in a 9 inch round removable bottom tart pan
From Baking with Julia by Dorie Greenspan
serves about 4 people
1 c. all-purpose flour
1/4 c. cornmeal (I used plain cornmeal)
7 Tb. cold butter
1/3 c. ice water
3 Tb. sour cream
1 tomato, cut in chunks
4 tablespoons olive oil, divided
1 shallot, diced
1 potato, peeled and diced
1 cup of whatever mushrooms you like, sliced (I used shitake and button mushrooms)
1/4 cup of sundried tomatoes, sliced
1/4 cup white wine
6 oz comte’ cheese, cubed (or whatever cheese you like)
4 large eggs
1 cup heavy cream
your fingertips until butter is in pea-sized lumps. Stir ice water and
sour cream together in a small bowl, then add to flour mixture. Mix
together with a fork until mixture holds together and form into a ball.
Put ball on a piece of plastic wrap, loosely gather plastic wrap around it and
twist, then press dough into a disc. Refrigerate for one hour before rolling
pastry disc into a flat round. Roll the disc between parchment paper or plastic
wrap. It should be slightly larger than
the pie plate and 1/8-inch thick. Remove the plastic wrap on top. Make sure
your tart pan is next to where you are rolling the dough. Carefully lift the
dough up from the bottom wrap and place the dough around the rolling pin, then
roll it into your pie plate
Let’s Bake It!
If you left the oven on from roasting the tomatoes, great! If you did not, preheat your oven to 350 F. In a medium sized bowl, whisk together the eggs and cream. Scatter filling ingredients into the galette. Toss on top the comte’ chunks. Pour in the egg mixture. Toss on top the reserved vegetable filling and the roasted tomatoes. Sprinkle a little salt and pepper on top and a bit of the fresh thyme. Bake for about 40-50 minutes or until the tart is golden brown and the filling is set. Check tart at about 30 minutes. If the tart shell is browning too much, cover the tart with foil paper for the rest of the baking time. Let tart cool before removing from tart pan or slice directly in the tart pan when warm.
Chef Dennis did a wonderful Zuppa Inglese.
Lana from Bibberche made this gorgeous Iles Flottante .