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1
MAKE THE DOUGH:
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2
Stir the yogurt and water together in a small bowl and set aside. Put the flour, cornmeal, sugar and salt into a large bowl and stir to mix. Add the butter pieces and blend with a pastry blender until the pieces range in size from bresdcrumbs to small peas.
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3
Sprinkle the sour cream mixture over the dough, 1 tablespoon at a time, tossing with a fork to evenly distribute. The dough should be moist enough to stick together hwn preseed, if not, add additional ice water.
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4
With your hands, gather the dough into a ball. Divide the dough into equal halves, press each half into a disk, wrap in plastic wrap and chill in the refrigerator for 1/2 to 1 hour.
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5
Preheat the oven to 400u00b0F
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6
Mix the goat cheese, cream cheese, egg, and hot sauce together until smooth.
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7
Remove the galette dough from the refrigerator and roll each round out into a 10 to 11-inch circle. Spread half of the cheese mixture onto the dough, leaving a 2-inch border. Lay 1/2 of the tomatoes over the cheese, making sure to keep the boarder. Fold the border of the dough over the filling, letting it pleat as you move around the circle. Repeat with the remaining dough, cheese, and tomatoes. Sprinkle with kosher salt, if desired.
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8
Bake at 400u00b0F for 35 to 40 minutes, until the tomatoes have released their juices and the pastry is golden brown. Remove from oven and let cool on rack. Slice into pizza-like wedges and serve at room temperature.
