Loaded Heirloom Tomato Galette with Cornmeal Crust from SoupAddict.com - sweet and tangy heirloom cherry tomatoes adorn this veggie-loaded galette, with zucchini, summer squash, leeks, prosciutto, and goat cheese, all on a hearty cornmeal crust.
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Loaded Heirloom Tomato Galette with Cornmeal Crust

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8 slices
Author Karen Gibson

Ingredients

for the cornmeal crust

  • 1/2 cup cold unsalted butter sliced into small cubes
  • 1 1/2 cups all purpose flour
  • 1/2 cup whole grain cornmeal use fine or medium grind
  • 1/2 teaspoon kosher salt
  • 1/3 cup cold buttermilk lowfat is fine, plus extra as needed
  • 2 tablespoons raw honey

for the filling

  • 1 tablespoon plus 1 teaspoon olive oil
  • 2 large leeks thinly sliced (whites and light green parts only)
  • 2 to 3 ounces prosciutto sliced into small dice
  • 2 ounces goat cheese crumbled
  • 1 small zucchini thinly sliced into half moons
  • 1 small yellow summer squash thinly sliced into half moons
  • 1 large handful a dozen or so heirloom cherry tomatoes (slice the larger tomatoes into thirds, smaller in half)
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon minced fresh dill
  • salt and freshly ground black pepper

Instructions

make the crust

  • Preheat oven to 350°F and line a baking sheet with parchment paper.
  • Place the butter cubes in the freezer while you prep the dry ingredients.
  • Pour the flour, cornmeal, and salt into the bowl of a food processor and pulse a few times to combine. Add the new very cold butter cubes and use long pulses until the mixture is crumbly. Add the buttermilk and honey, and process until the dough comes away from the sides of the bowl and clumps together in the bowl. (In the unlikely even that the dough is still dry and crumbly, add more buttermilk, one tablespoon at a time, until the dough comes together.)
  • Turn out the dough onto a floured board. Roll out into a circle about 1/8" deep. It's okay if the edges are a bit rough. Use a bench knife to gently lift the round from the board and transfer to the parchment paper.

prepare the filling and assemble the galette

  • Heat 1 tablespoon olive oil in a medium skillet over medium heat until the oil shimmers. Add the leeks and saute until soft with lightly golden edges. Add the prosciutto and mix into the leeks. Remove skillet from the heat to cool for a few minutes. Spread the leek mixture over the cornmeal crust, leaving 1 1/2" clear around the edges. Sprinkle most of the goat cheese over the leek mixture, reserving about 1/4 for topping.
  • Shingle the zucchini and squash over the cheese.
  • Gently toss the sliced tomatoes with 1 teaspoon olive oil and a big pinch each of salt and pepper. Layer the tomatoes over the squash. Top with the remaining goat cheese, plus a few sprinkles of the herbs.
  • Fold the edges of the galette over the filling. Do this in sections, pleating the overlap as you work your way around the crust (repair any tears by just pinching the dough together).
  • Bake for 45 minutes to an hour, until the crust is golden brown and the tomatoes are gently roasted (slightly shriveled). Remove and sprinkle with the remaining herbs. Let cool for 5 minutes before slicing.