Tomato Galette

This was so good! Here's the recipe:

TOMATO GALETTE

Crust

(Really easy and foolproof)

1 1/4 c. all purpose flour

1/4 tsp. salt

1 stick cold butter, cut into small pieces

1/4 c. plain or Greek yoghurt or sour cream

3-4 tb. cold water

Put flour and salt in a food processor with the butter. Whir till mixture looks like coarse cornmeal. Add sour cream and 3 tb. cold water and process till it makes big clumps. If this isn't happening, add another tb. water. The dough should come together. Turn it out onto a piece plastic wrap or parchment paper, flatten a bit, then wrap tightly and chill a couple hours (or up to 3 days.) 

Tomato Filling

6-8 small tomatoes (I used plum tomatoes because they're less juicy)

1 tb. olive oil

2 tsp. fresh oregano

2 cloves garlic, minced

10-15 pitted and chopped Kalamata olives

1 tsp . salt

black pepper

Combine all this and set aside. 

Preheat oven to 400.

Assemble galette

1 egg, beaten

1/4--1/2 c. feta

fresh basil

Remove dough from refrigerator, unwrap, and put on lightly floured piece of parchment paper. Roll into a circle about 15 inches diameter and around 1/8 inch thick. Move dough and paper to cookie sheet. 

Sprinkle with 1/4--1/2 c. crumbled feta, avoiding the 3 inch perimeter. Now pile on the tomato mixture and fold the edges up and over, leaving the center open. Brush the exposed pastry with a beaten egg. Bake about 45 minutes. Cool 15 minutes before slicing. Top with some fresh julienned basil.

This is a Greek version. I intend to try an Italian one using black olives, not Kalamata, and ricotta and Parmesan instead of feta. A bit of pepperoni, maybe?

Or Mexican with some hot peppers and queso fresco. A little cornmeal in the dough might be a thought.

Or Indian, with curry powder and . . .