Gale Gand; pastry chef from Chicago, cookbook author, restaurateur was a guest chef at Zingerman’s Bakehouse demonstrating some of the recipes in her two cookbooks back in May of this year. Out of the four recipes she made this was my favorite, or I should say “our” favorite, as my two sisters went with me to this class. This galette with a rich butter crust was filled with lots of cheese and cream and topped with vine-ripened tomatoes.
Here is my version of this delicious galette, or a fancy version of a quiche, which I shared with my family over the Fourth of July.
Three Cheese and Tomato Galette, Adapted
- 2-1/2 cups pastry flour if you can find it or use cake flour
- 1 tsp. sugar
- 1/2 tsp. salt
- 2 sticks (8 oz.) cold butter, cut into small pieces
- 2 egg yolks
- 3 tbsp. sour cream or cream fraiche
Using your mixer with a paddle attachment, combine the flour, sugar and salt. Add the cold butter pieces and mix on low until it looks pebbly. In a small bowl, combine the egg yolks and sour cream, then add to the flour/butter mixture. Mix on low speed until it almost comes together and the flour is incorporated.
Turn the dough out onto a work surface and form into a disk. Wrap in plastic wrap and chill for at least one hour.
Preheat oven to 375°F. After the dough has chilled , roll out the dough on a lightly floured surface. Place the dough in a 4-cup capacity tart pan. This size pan was not big enough – there was probably 1/2 cup mixture or more that I did not add. Chill the dough while making the filling.
- 3 eggs
- 1/2 cup heavy cream
- 1-1/2 cups whole milk
- 1-1/2 cups swiss cheese, shredded
- 1-1/2 cups extra sharp cheddar cheese, shredded
- 1/4 cup Parmesan cheese, shredded
- 4 slices bacon or more, cooked and crumbled (optional) you could use ham or cooked sausage
- 1 tbsp. fresh parsley, minced
- 1/4 cup scallions, chives, shallots or regular onions, chopped
- pinch of ground nutmeg
- 6 shots of tabasco
- 2 nice tomatoes, sliced 1/4-inch thick
In a medium sized bowl, whisk together the eggs, cream and milk until smooth. Stir in the cheeses, (bacon optional), parsley, scallions, nutmeg and Tabasco.
Pour the filling into the prepared tart shell and then lay the tomato slices on top of the filling. Bake the tart for 50 to 60 minutes. Check for doneness by sticking a knife in the center and it should come out clean when it is done.
Serve the galette warm or at room temperature.
Recipe by cooking with aunt juju
Comment: After making this galette I decided it was too rich and the next time I might substitute my regular pie crust recipe instead of this butter dough. Even though I enjoyed working with this dough it just had a little too much “fat” and calories! Or, I might substitute heavy cream for half and half and the whole milk for 2%.
I am sharing a delicious recipe with Fiesta Friday from one of the many cooking classes I attend – I love hands on learning!
Lots of cheesy goodness!