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Pepperoni and Fresh Tomato Galette

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Level: Easy

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Description

A beautiful buttery dough with a bit of cornmeal crunch is a great start to the layering of this outstanding rustic Italian galette.

Ingredients

  • FOR THE DOUGH:
  • 3 Tablespoons Yogurt, (or Sour Cream)
  • ⅓ cups Ice Water
  • 1 cup All-purpose Flour
  • ¼ cups Cornmeal, Yellow Or White
  • 1 teaspoon Granulated Sugar
  • ½ teaspoons Salt
  • ½ teaspoons Italian Seasonings
  • 7 Tablespoons Unsalted Butter, Cold, Cut In To 8 Pieces
  • FOR THE FILLING:
  • 1 cup Italian Blend Cheese
  • 8 ounces, fluid Sliced Pepperoni
  • 2 whole Large Ripe Tomatoes
  • ¼ cups Shredded Parmesan Cheese
  • 2 teaspoons Coarse Kosher Salt

Preparation

1. For the dough, stir the yogurt and ice water together in a small bowl and set aside.

2. Put the flour, cornmeal, sugar, salt, and Italian seasonings in a large bowl, and stir to mix.

3. Drop the butter pieces into the bowl, tossing them once or twice just to cover them with flour. With a pastry blender, work the butter into the flour. Leave the butter in small pea size chunks, which will give the dough a flaky consistency.

4. Add the water/yogurt mixture to the flour mixture. The dough should now be moist enough to stick together when pressed. If it’s not, add additional cold water, 1 teaspoon at a time. You will be attempted to overwork the dough, but just mix until it comes together in a ball.

5. Divide the dough in half and cover each half in plastic. Refrigerate for at least 2 hours or up to 24 hours.(This step is important to the overall finish of the dough.)

6. Set oven to 400ºF and position rack in the center of oven. Line a large baking sheet with parchment paper.

7. Place the dough on a floured work surface and roll it into an 11-inch circle about 1/8″ thick. The dough is very soft; be sure and lift it lightly and add some flour underneath so that it can be easily transferred to the prepared baking sheet. Repeat with second round of dough.

8. For the filling, sprinkle half the Italian blend cheese on the dough, leaving 2″ border all around. Repeat with second piece of dough.

9. Divide pepperoni and place half on each circle of dough, covering the cheese but leaving the border uncovered.

10. Slice each tomato into 4 pieces and place on top of cheese and pepperoni for each galette. Sprinkle with shredded Parmesan.

11. Fold the uncovered border of dough up and over the filling for each galette. The dough will naturally pleat as you move around the circle. Don’t worry about making this perfectly round. The tarts are rustic in nature and don’t have to be exact.

12. Brush the dough with water and sprinkle 1 teaspoon of coarse Kosher salt on each galette. Bake for 35 to 40 minutes or until pastry is golden and crisp and the cheese is bubbly. Serve warm or at room temperature.

Storage: The galette can be kept at room temperature for several hours but is best served the day it is made. Leftovers can be refrigerated and warmed to be eaten later.

Notes:
– This recipe makes two 8″ finished galettes. If you only want to make one, refrigerate the other half of the dough for another day and cut filling ingredients in half.
– If the pepperoni is greasy, use a paper towel and soak off the grease immediately after baking.

Galette dough adapted from recipe by Dorie Greenspan’s book Baking With Julia.

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