Tuesday, June 25, 2013
Baking With Julia- Cheese and Tomato Galette
Which brings us to today.
The recipe called for 1/2 a batch of galette dough, conveniently I had such a thing stashed in my freezer. The dough was a leftover from the Berry Galette I made way back in August of last year.
Oh, that was quite a while ago, however the dough was fine. I really should label things better in the freezer and keep better tabs on little odds and ends like this.
Anyhoodle, as the dough defrosted I combined the cheese and basil. The recipe called for 2 oz mozzarella and 2 oz Monterey Jack. I had the mozzarella, but not the Jack so I substituted Swiss and cheddar. As for the basil, 1/4 cup of chopped fresh basil was called for. I had only dried, my basil plant are quite big enough, though I did trim off a couple of small leaves for garnish. Once the dough was thawed I rolled it out and transferred to to my pizza pan. I tossed the cheese on top, sliced some tomato, and then layered on the slices on top of the cheese. The edges of the dough were folded up and then the whole thing was backed at 400 for about 40 minutes.
It smelt heavenly and I had a hard time waiting the proscribed 10 minutes for the galette to cool. But wait I diid and it was well worth the wait. I thought it was outstanding as did Larry.