-
1
1.
-
2
For the dough, stir the yogurt and ice water together in a small bowl and set aside.
-
3
2.
-
4
Put the flour, cornmeal, sugar, salt, and Italian seasonings in a large bowl, and stir to mix.
-
5
3.
-
6
Drop the butter pieces into the bowl, tossing them once or twice just to cover them with flour.
-
7
With a pastry blender, work the butter into the flour.
-
8
Leave the butter in small pea size chunks, which will give the dough a flaky consistency.
-
9
4.
-
10
Add the water/yogurt mixture to the flour mixture.
-
11
The dough should now be moist enough to stick together when pressed.
-
12
If its not, add additional cold water, 1 teaspoon at a time.
-
13
You will be attempted to overwork the dough, but just mix until it comes together in a ball.
-
14
5.
-
15
Divide the dough in half and cover each half in plastic.
-
16
Refrigerate for at least 2 hours or up to 24 hours.
-
17
(This step is important to the overall finish of the dough.)
-
18
6.
-
19
Set oven to 400 degrees F and position rack in the center of oven.
-
20
Line a large baking sheet with parchment paper.
-
21
7.
-
22
Place the dough on a floured work surface and roll it into an 11-inch circle about 1/8 thick.
-
23
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.
-
24
Repeat with second round of dough.
-
25
8.
-
26
For the filling, sprinkle half the Italian blend cheese on the dough, leaving 2 border all around.
-
27
Repeat with second piece of dough.
-
28
9.
-
29
Divide pepperoni and place half on each circle of dough, covering the cheese but leaving the border uncovered.
-
30
10.
-
31
Slice each tomato into 4 pieces and place on top of cheese and pepperoni for each galette.
-
32
Sprinkle with shredded Parmesan.
-
33
11.
-
34
Fold the uncovered border of dough up and over the filling for each galette.
-
35
The dough will naturally pleat as you move around the circle.
-
36
Dont worry about making this perfectly round.
-
37
The tarts are rustic in nature and dont have to be exact.
-
38
12.
-
39
Brush the dough with water and sprinkle 1 teaspoon of coarse Kosher salt on each galette.
-
40
Bake for 35 to 40 minutes or until pastry is golden and crisp and the cheese is bubbly.
-
41
Serve warm or at room temperature.
-
42
Storage: The galette can be kept at room temperature for several hours but is best served the day it is made.
-
43
Leftovers can be refrigerated and warmed to be eaten later.
-
44
Notes: This recipe makes two 8 finished galettes.
-
45
If you only want to make one, refrigerate the other half of the dough for another day and cut filling ingredients in half.
-
46
If the pepperoni is greasy, use a paper towel and soak off the grease immediately after baking.
-
47
Galette dough adapted from recipe by Dorie Greenspans book Baking With Julia.
