Okay, I am not sure why these TWD posts keep sneaking up on me. Again, I was sure I had another week. At least this time, I've still got a few days before this post is due. (Thank goodness for weekends!)
The galette dough looks fairly simple. Let's be clear though.....I don't find any pie/galette dough simple. The reading of the recipe makes it seem simple though. I like that there is cornmeal in the dough, so maybe that means it won't be fussy (tempermental). <finger's crossed>
Back to the recipe at hand. Will find tomatoes (my personal mantra....at least until I find tomatoes). A good reason to go out to the farmer's markets! The Carp Market is great and proabably my favourite market to go to (in Ottawa). Though I have been to the Kanata Farmer's Market and it is getting bigger and bigger and is a lot closer. I just like farmer's markets in general, at least the ones that have actual farmers that grow their own produce.
So perhaps I should start with making the dough. If I make it ahead of time, I can keep it in the fridge until I get the tomatoes. I shouldn't put off the dough making any longer.....right? Be brave.....be the dough! Oh darn it....I don't have sour cream....saved from dough making for another day. <insert sheepish look>
Day 1: Dough Making
The butter pieces get tossed into the flour mixture before being blended with the pastry cutter.
|One Portion. Saving other portion for another day.|
Day 2: Galette Making and Baking
The dough has been chilling in the fridge overnight. I'll leave it on the counter for a few minutes to warm up, so that it is easier to roll out. I guess it will be a relatively thin crust, since it is just a little bit of dough. (Still not sure about this small amount of dough.) The dough feels so nice. I am not a pro with making pie doughs, but I think if it feels this soft it should make for a nice galette.
It was very easy to roll out. I did need to keep throwing down flour so that it wouldn't stick to the mat and rolling pin, but other than that, no problems at all.
I really believe that this is going to be a good galette. This dough cannot be a loser....it just can't. My previous dough making has not been good, but this dough is so easy to work with, I'm betting it will be a winner.
The basil gets a chiffonade. (Think of it as a friendly shiving.) No?
Then the tomatoes get layered on top of the cheese. So purdy!
Now I just need to fold the dough over the top in a pleated manner. What? Pleats? Didn't those go out of style in the 90's? I went with large pleats....only because I didn't really catch on to pleating dough.
How freakin' cute is that!!?? This is just too darn cute NOT to turn out!!! (Sending out a silent prayer to the pastry gods.) And now that I'm looking at it, I think it would be so cute to make mini galettes...but alas, it is too late. (Will think about it for the second portion of dough.)
Now into the oven my pretty, for 35 minutes. That seems like a long time. I will keep a watch on it just in case.
Nope, it was not too much time. Goldilocks has declared that it was just the right amount of time!
The cheese got all bubbly and the crust browned up nicely. It really is a beautiful creation. I love that rustic look and oh my goodness, it smells divine! Can you hear that? Are those angels singing?!
I cannot believe that I made this! I am amazed at just how well it turned out. I`m almost afraid to make another one, in case it doesn`t turn out this good. And it really is good. The basil with the tomatoes is just a good combination at any time. The crust turned out perfectly (she said in shock) and it was so tender and flaky (she said shaking her head in disbelief and relief).
|Flaky Pastry Shot.|