fat bottom

fat bottom

Saturday, January 2, 2010

gimme that galette...

i know when you think about galette's you automatically think of beautifully plump blueberries and raspberries, baked until their little bodies are bursting, atop and surrounded by crisp-buttery-flaky-goodness...
hang on a sec while i wipe my drool...
alright... now... i had already filled my quota of new years desserts (delicious post to follow)... but i just had to bake a galette... thats when i stumbled upon this little beauty... for christmas my adoring husband bought me some awesome cookbooks and one was "Baking with Julia"... and low and behold... the cheese and tomato galette... PERFECT!
this was absolutely amazing... the gallete dough is such a mouthwatering combination of of flavors and textures... at first bite you immediately taste the butter, then the slight crunch from the cornmeal, and then just a hint of sweetness is tucked away into those tasty layers... take that and add some ripe tomatoes, fresh mozzarella, basil and just the lightest dusting of grated bellavitano cheese ( bellavitano cheese "combines the rich and creamy flavor of a young cheddar cheese with the savory, crystalline crunch of a premium aged parmesan.”) ... basically this cheese is addictive like crack cocaine :-)
it was the perfect little addition to our new years eve feast...

julia child's galette dough
3 tbs. sour cream (or yogurt or buttermilk)
1/3 cup ice water
1 cup all-purpose flour
¼ cup yellow cornmeal
1 tsp. sugar
½ tsp. salt
7 tbs. cold unsalted butter, cut into six to eight pieces
1. to make the dough in a food processor: stir the sour cream and 1/3 cup ice water together in a small bowl and set aside
2. put the flour, cornmeal, sugar, and salt in the work bowl of a processor fitted with the metal blade; pulse to combine
3. drop the butter pieces into the bowl and pulse eight to ten times, or until the mixture is speckled with pieces of butter that vary in size from bread crumbs to peas
4. with the machine running, add the sour cream mixture and process just until the dough forms soft, moist curds (this will not take long; air on the side of underdoing it in the food processor and finishing by hand)
5. chill the dough, remove the dough from the processor, divide it in half, and press each half into a disk and wrap tightly in plastic and chill for at least two hours

happy baking everyone!!

oh and a warm thank you to my kitchen helpers... love you guys!


  1. Oh, man! I don't even like tomatoes but that is one of the yummiest non sweet things I've seen in a while!

    Merry belated Christmas & Happy New year!

  2. And a very merry Christmas and happy new year to you too! They really were so tasty and quite simple to make, and you know what I'm not a huge fan of tomatoes either but this just was amazing! It was savory and a tiny bit sweet at the same time, you should try it!


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