Heirloom Bumble Bee Cherry Tomato Galette with Creme Fraiche

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Any recipe with dough makes me happy.  Luckily I do not work in a bakery, otherwise I would  be in big trouble with my carb intake!   I am still experimenting with gluten-free flour and just did a wedding basically  all gluten-free.

I was in the mood to do some baking so I started making this recipe.However my intentions were to use traditional all-purpose flour with gluten. So while working the dough I realized I did use Gluten Free flour by mistake!!

With a pound of organic grass feed butter already cut into the flour I was not going to let it go to waste.  I have found that adding an egg to gluten free dough helps the flour bind to the butter better so I added one egg.  That was my first step to a successful result.  The second was I did use a couple of tbsp of regular flour at the end to allow me to work with the dough without it sticking too much on my hands.  So if you are gluten intolerant do not use traditional flour, just dust your fingers with almond flour to maneuver the dough.

Heirloom Bumble Bee Cherry Tomato Galette with Creme Fraiche

  • Servings: 24
  • Difficulty: Intermediate
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Galette recipe: 24 individual galettes

4 c of GF all purpose flour

2 tsp of salt

4 tsp of baking powder

4 sticks of butter

1 egg

2 c of créme fraiche

2 tbsp of regular all purpose flour for dusting your hands when working the dough

2 tbsp dried thyme for the garnish

1 egg white for the glaze

In a big bowl mix all dry ingredients .  Dice the butter into small cubes.  Keep them refrigerated until ready to use.  Try not to work the dough too much.  Gently mix the cubes and the flour. You can use a pastry cutter. Then add the créme fraiche and the egg.   Divide the dough into a few big discs store in parchment papers and refrigerate for a couple of hours.

Recipe for the filling:

2 lb of tomatoes (depending on how many galettes you want to make you can add more)

2 c of diced Manchego cheese aged 1 year

The filling consist of 3 kinds of tomatoes from chef Sherries’ garden.  Heirloom “Natures Pride”, Red Brandywine tomatoes and a new heirloom cherry tomato called “Bumble Bee”.

Slice the tomatoes thin and about the size of a quarter.  Sprinkle with salt and let them drain on paper towels then put them in a collander to continue to help let the tomatoes release more water.  The dryer they are the better so your dough does not get soggy.

When rolling any type of dough be careful not to press to hard on your rolling pin.  The idea is to gently roll the dough and Gluten-Free Flour dough is pretty fragile.  So go easy.  I recommend using a french rolling pin (without handles). The dough needs to be rolled about the thickness of any pie dough (around 3/8 inch thick – 1/4 inch thick).

To make individual Galette’s get a 4 inch cookie cutter and start making the discs then fill it first with the cheese, add the tomatoes.  Fold the sides gently over ( this is where I used the flour to dust my hands so they don’t stick to the dough). Basically, you cannot handle this dough as much as you can handle a traditional pie or galette dough.  Chef Sherrie and I joked around about this dough and nicknamed it “one touch dough”.  She got frustrated by how fragile it is (but she doesn’t like to bake and does not have a lot of patience”)! So try to work fast and be gentle when folding the edges over.

Brush with and egg white, sprinkle on some dried thyme around the edges then bake at 375 for 10 minutes, rotate the tray brush with a little butter and continue baking until it puffs up and is golden. Altogether I baked the galette’s about 12-13 minutes.  The galette’s should taste and look like puff pastry. Really good, really delicious!

Serve immediately.  If you need to serve it later you can keep it at room temperature for an hour or so then warm it on a flat surface grill on medium  heat for a few minutes, or you can refrigerate for a day or so then warm the same way.  Do not over heat.  Enjoy!

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