A couple of weeks ago I bought the book "Harvest to Heat" from Darryl Estrine and Kelly Kochendorfer. On the cover of the book is a beautiful picture of a tomato tart and that picture was pretty much the reasons why I bought the book. I was convinced that something that pretty had to be good and it turned out that I was absolutely right. A crunchy, buttery crust is filled with only a small amount of flavorful cheese and then layered with colorful Heirloom tomatoes. I know that it is not really 'tomato time' right now but sometimes you have to escape the cold winter here even if it is only through your food. My picture does not do the one in the book justice, but let me tell you, the tart really looked fantastic and tasted even better.
Crème Fraîche Galette with Heirloom Tomatoes
Serves 4 to 6One 12-inch tart
For the galette
1 cup all-purpose flour; plus more for the work surface
1/2 tsp. coarse salt; plus more for the tomatoes
1 tsp. baking powder
1 stick (1/4 lb.) unsalted butter, chilled and cut into 1/2-inch pieces
1/2 cup crème fraîche, chilled (I used sour cream)
1 pint tomatoes, a combination of heirloom cherry tomatoes and other tomatoes, cut in half or
sliced if large
1/3 lb. semi-hard sheep's milk cheese, such as manchego (I used Parmesan)
1 cup all-purpose flour; plus more for the work surface
1/2 tsp. coarse salt; plus more for the tomatoes
1 tsp. baking powder
1 stick (1/4 lb.) unsalted butter, chilled and cut into 1/2-inch pieces
1/2 cup crème fraîche, chilled (I used sour cream)
1 pint tomatoes, a combination of heirloom cherry tomatoes and other tomatoes, cut in half or
sliced if large
1/3 lb. semi-hard sheep's milk cheese, such as manchego (I used Parmesan)
For the garnish (optional)
1 bunch microradishes or baby radishes, washed and trimmed
1 cup microgreens
Extra-virgin olive oil
Red-wine vinegar
Coarse salt
1 bunch microradishes or baby radishes, washed and trimmed
1 cup microgreens
Extra-virgin olive oil
Red-wine vinegar
Coarse salt
Make the dough
Combine the flour, salt, baking powder, and butter pieces in the bowl of a food processor or in a medium bowl if blending by hand. Blend just until the butter is incorporated into the dry ingredients, making sure not to overmix (some butter the size of peas is fine). Mix in the crème fraîche, again making sure not to overmix. Turn the entire mix out onto a cutting board and gently push it together into a pile. Wrap tightly with plastic wrap and refrigerate for 2 hours.
Combine the flour, salt, baking powder, and butter pieces in the bowl of a food processor or in a medium bowl if blending by hand. Blend just until the butter is incorporated into the dry ingredients, making sure not to overmix (some butter the size of peas is fine). Mix in the crème fraîche, again making sure not to overmix. Turn the entire mix out onto a cutting board and gently push it together into a pile. Wrap tightly with plastic wrap and refrigerate for 2 hours.
Make the fillingPut the tomatoes in a colander and sprinkle generously with coarse salt. Lay the tomatoes on several sheets of paper towel to drain (dried tomatoes will make a crisp tart).
In the meantime, heat the oven to 425°F. Dust a work surface well with flour and roll the dough into a 12-inch round about 1/8-inch thick. Dust flour under the dough if it starts to stick.
Carefully slide a rimless baking sheet under the dough. Leaving a 3-inch boarder, scatter the cheese on top of the dough, then arrange the tomatoes evenly over the cheese. Fold the edges of the dough over the tomatoes, making pleats as you fold and leaving the center of the tart open.
Bake the galette until golden brown, 30 to 40 minutes. Let cool on a rack.
While the galette cools, lightly dress the microradishes and microgreens with a bit of olive oil, some vinegar, and coarse salt. Drizzle the top of the galette with a touch of olive oil and a sprinkle of coarse salt. Slice the galette and serve with a few dressed microradishes and greens, if desired.
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