Seeing so many others post beautiful photos of tomato galettes, I decided to have a go at one myself. In recent weeks my CSA had tomatoes, jalapeno peppers and cilantro, so I decided to go with those as ingredients.
I also decided to use Joy of Cooking’s recipe for Vienna pastry as the base for this galette, as I loved the way it turned out for my bakeapple hand pies. Or really, a minimal adaptation of it, and that would be:
- 1 cup flour
- 1/4 tsp salt
- 1/2 cup chilled butter, cubed
- 4 ounces cream cheese, cubed (original recipe called for 4.5, I just cut an 8oz block in half)
- 2-3 tbsps ice water
Sift together flour and salt, then using a pastry blender, cut in cream cheese and butter. Add enough water to get it all to stick together. Flatten and place in the fridge for several hours, wrapped in plastic wrap. In the meantime, prepare filling:
- 4 ounces cream cheese, softened.
- 2 cloves of garlic, finely minced
- 1 tbsp cilantro, chopped
- 1 roasted jalapeno pepper (just put it under the broiler for a few minutes until it blisters and blackens a little), then finely chopped
- pinch of salt
- 1/2 cup shredded cheddar and monterey jack mixture, plus a little more for topping.
- sliced tomato
When ready to use, roll out into a rough circle, place on pizza sheet and preheat oven to 350 degrees. Mix together cream cheese, garlic, cilantro, chopped jalapeno and salt. Spread over bottom of crust, to within a couple of inches of edge. Sprinkle with 1/2 cup shredded cheese, and layer tomatoes over top. Sprinkle with a little more cheese. Fold over edges of pastry. Bake for 30-35 minutes, until golden and bubbly. Cut into wedges and serve.