Recipes
Heirloom Tomato-Pimento Cheese Galette
A quicker and easier version of the classic southern tomato pie, this flaky and buttery crust is filled with a slightly spicy, cheesy layer, piled high with ripe tomatoes and baked until golden. It is perfect served warm or at room temperature for lunch, brunch, or as a side dish at an outdoor barbecue.
Serves Yields: 1 galette
Ingredients
Directions
Ingredients
- 2 1/4 cups unbleached all-purpose flour, plus more for rolling out the dough
- 2 teaspoons granulated sugar
- 1 teaspoon baking powder, preferably aluminum-free
- 2 teaspoons kosher salt
- ⅓ to ½ cup ice water mixed with 1 tablespoon apple cider vinegar or distilled vinegar
- 1 cup cold unsalted butter (2 sticks), grated on the large holes of a box grater
- 1 pound colorful heirloom tomatoes in assorted sizes and shapes, thinly sliced or halved
- 2 teaspoons Diamond Crystal kosher salt
- 2 teaspoons finely chopped fresh thyme
- 1 medium shallot, thinly sliced
- ¼ teaspoon freshly grated black pepper
- 3 tablespoons mayonnaise
- ⅛ teaspoon cayenne pepper
- Few dashes hot sauce (such as Frank’s)
- ¼ teaspoon kosher salt
- 1¼ cups grated sharp cheddar cheese
- ¼ cup finely diced roasted red peppers or pimentos, drained and patted dry
- Flaky salt, for finishing
- Torn basil leaves
Directions
Make the crust. In a medium bowl, whisk together flour, sugar, baking powder and salt. Gently toss the butter in the flour mixture until coated and quickly mix until just incorporated.
Slowly add half of the ice water mixture and stir lightly with a fork until the flour is evenly moistened and the dough starts to come together. If you grab a small piece of dough and press it slightly with your hand, it should hold together. Shape the dough into a round disc, tightly wrap it in plastic wrap, and chill for at least 2 hours (up to 3 days in the refrigerator and up to a month in the freezer).
Prepare the tomatoes: Place the tomato slices in a large bowl and gently toss with the salt. Set aside for 30 minutes to draw excess moisture out of the tomatoes. Drain and transfer to paper towels or kitchen towels to soak up additional moisture while you assemble the galette.
Make the pimento cheese: whisk together the mayonnaise, cayenne, hot sauce and salt in a medium bowl. Add the cheese and pimentos and gently mix until combined. The pimento cheese can be made up to 3 days in advance and stored tightly covered in the refrigerator. I recommend removing it about 30 minutes before using so that it will spread easily onto the dough.
Assemble the galette: Preheat your Artisan Fire Pizza oven to 375 degrees or your indoor oven to 400 degrees F. Line a half sheetpan with parchment paper or a Silpat.
In a small bowl, whisk together the egg and 2 tablespoons of cold water until smooth, set aside.
Place the chilled dough on a lightly floured surface. Dust the top with flour and use a rolling pin to roll it out into a 12-inch circle about ⅛-inch thick. As you work, rotate the dough a quarter turn every few rolls to prevent it from sticking to your work surface. I also like to dust the top of the dough with flour and flip it over a few times during the rolling process.
To transfer the rolled-out dough to the prepared baking sheet, roll the dough over your rolling pin and unroll it onto the baking sheet. Spread the pimento cheese mixture in the center of the dough, leaving a 1-inch border all around. Arrange the tomatoes on top and fold the edges of the dough over the edges of the tomatoes, leaving the center of the filling exposed. Brush the crust with the egg wash and sprinkle with some flaky salt.
Bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbling underneath the tomatoes. Make sure to turn the sheet pan (using heavy duty grill gloves) several times during the baking for even browning.
Remove from the oven, garnish with the basil and allow the galette to cool for 10 minutes on the baking sheet before slicing.
Grillmaster’s Tip: Turning the dish every 5 minutes when cooking in the Artisan Fire Pizza Oven for even cooking and browning. We also recommend placing an oven thermometer on the floor of the Pizza Oven to gauge the temperature level.