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Tomato Plum Galette with Parmigiano Crust

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  • Author: Bake to the roots
  • Prep Time: 40
  • Cook Time: 35
  • Total Time: 120

Ingredients

Scale

For the dough

  • 1 1/4 cups (160g) all-purpose flour
  • 2 tbsp. finely grated parmigiano
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. salt
  • 1/2 cup (115g) butter, cold
  • 2 tbsp. crème fraîche, cold
  • 3–4 tbsp. ice water, plus more if needed

For the filling

  • 4–6 cherry tomatoes
  • 5–6 damson plums
  • 1/2 cup (50g) finely grated parmigiano
  • 1 egg, lightly beaten
  • flaky sea salt
  • fresh ground black pepper
  • some fresh basil leaves

Instructions

  1. Add the flour, parmigiano, black pepper and salt to a large bowl and mix. Add the cold butter in small pieces and mix with a pastry cutter until the butter and flour form small crumbs. Add the crème fraîche and 3 tablespoons of the ice water and mix with a rubber spatula – you should get a soft dough (but not too soft). If it is not coming together add another tablespoon of the water and more if needed. Form a flat disc and wrap in plastic wrap. Place in the fridge for an hour.
  2. Preheat the oven to 425˚F (220°C). Cut the tomatoes in half and remove seeds and liquid parts – cut the halves in 3 slices. Wash the damson plums, core and cut into 4 slices each. Set aside.
  3. Roll out the dough on a lighly floured surface to a circle of about 14 inches (35cm). Carefully transfer to a baking sheet lined with baking parchment. Add the parmigiano in a circle on top of the dough, about 2 inches (5cm) distance to the edge. Keep some of the cheese to sprinkle the galette later. Now place the tomato slices inside the cheese circle, also in a circle – then the plum slices – tomatoes and maybe some plums in the middle, if you still have some left. Fold the edges of the dough over the cheese to the inside to give the galette a nice shape and keep fluids from running out. Brush the edges with the beaten egg and sprinkle the whole galette with salt and pepper. Bake for 10 minutes. Take out of the oven and lower the heat to 375°F (190°C). Sprinkle with the remaining parmigiano, turn the baking sheet and bake for 20-25 minutes more. Take out of the oven and let cool down slighly. Decorate with fresh basil leaves and serve warm.

Notes

  • Enjoy baking!

Nutrition

  • Serving Size: 4

Find it online: https://baketotheroots.de/tomato-plum-galette-with-parmigiano-crust/