Onion-Tomato-Cheese Galette

This rustic tart has the look of a mediteranean pizza. The crust is a wonderful cornmeal-crunchy dough, rolled into a thin circle and drawn up in pleats and rufles over the filling, caramalised onions and a blend of cheeses topped with sliced garden tomatoes, red and juicy. Because of the cornmeal in the dough, the crust will stay crisp enough for this galette to be served either warm or at room temperature. It will travel, so think of it when you're headed off on a picnic or want to bring friends a lovely something to have with drinks.




For this recipe you'll need..

1/4 recipe Galette Dough, chilled
1/2 cup Ementaler Cheese, shredded
1/2 cup Mozzarella, shredded
Few basil leaves, fresh or frozen
1 or 2 firm but ripe plum tomatoes, cut into 1/4-inch-thick slices
1 Onion, medium sized, cut into slices, lengthwise
1 tbsp Olive oil
1 Egg
1 tbsp Milk

Here you start Position a rack in the lower third of the ovan and preheat the oven to 200 deg C. Line a baking sheet with parchment paper.
Put the dough on a lightly floured surface and roll in into an 9-inch circle. Since the dough is soft,you'll need to lift it now and then and toss some flour under it and over the top. Roll the dough up around your rolling pin and unroll onto the prepared baking sheet.

Making the filling Put the onions and olive oil in a skillet over medium heat. Add a pinch of salt and keep stirring till the onions turn translucent and soft. Set aside and let cool.
Toss the cheeses and basil together in a small bowl and set aside.
Spread the onions on the rolled-out dough, leaving an inch order. Place the tomatoes in concentric circles, one slice slightly overlapping the last, on top of the onions.

Scatter the cheeses and basil mixture over the tomatoes.


Fold the uncovered border of dough up over the filling, allowing the dough to pleat as you lift it up and work your way around the galette. (Because you're folding a wide edge of dough over a smaller part of the circle, it will pleat naturally- just go with it.) Combine the egg and a tbsp of milk together. Brush on top of the pleated galette.



Baking the galette Bake the galette for 35 to 40 minutes, or until the pastry is golden and crisp and the cheese is bubbly. Transfer the baking sheet to a cooling rack and let the galette rest on the sheet for 10 miutes. Servve warm or at room temperature, garnish with fresh basil leaves.




Storing The galette can be kept at room temperatute for several hours, but it is best served the day it is made.