Jenn's Rustic Fresh Garden Herb and Tomato with Goat's Cheese Galette

                     Jenn's Rustic Fresh Garden Herb &Tomato with Goat's Cheese Galette

Pastry
2 cups of all-purpose flour or whole wheat pastry flour
1/4 tsp sea salt
12 tbsp cold butter, cut into small pieces
1/3 to 1/2 cup ice water as needed

To make the rustic tart dough, mix the flour and salt together in a bowl. Cut in the butter by hand or using a mixer with a paddle attachment, leaving some pea-sized chunks. Sprinkle the ice water over the top by the tablespoon and toss it with the flour mixture until you can bring the dough together into a ball. Press it into a disk and refrigerate and let the dough chill for 15 minutes.

To form a galette, roll it out on a lightly floured counter into a 14-inch irregular circle about 1/8-inch thick. Fold it into quarters and transfer it to the back of a sheet pan or a cookie sheet without sides. Unfold it. It will be larger than the pan.

Pesto Rosso
1 cup sun-dried tomatoes (re-hydrated in warm water for 15 minutes)
1/4 cup pine nuts
4  garlic cloves
1 tsp sea salt
2 tbsp extra-virgin olive oil
1/2 cup fresh basil
1/3 cup parmesan cheese

To make the Pesto Rosso, put all the ingredients in the small bowl of a food processor and process to a rough paste; if necessary, add a little oil from the tomato jar to bring it together. If your food processor bowl is too large, you may need to do some of the chopping by hand.

Assembly
1/4 cup of fresh oregano, chives, thyme roughly chopped
10 oz plain goat’s cheese, sliced into rounds
1 lb ripe tomatoes, thinly sliced
2 tbsp olive oil, plus extra for brushing on the tart dough
Freshly ground black pepper and flakes of salt


To assemble the tart, Spread the Pesto Rosso over the prepared tart dough, leaving a 2-inch border around the edge. Sprinkle with 1/2 of the herb mixture, goat's cheese and arrange the tomatoes on top, slightly overlapping but not too precisely. Make sure the Pesto Rosso is covered by fresh tomatoes because it tends to burn. Sprinkle the other 1/2 of the herb mixture

over the tomatoes and drizzle with a little olive oil. Fold the edges of the dough over the tomatoes, creasing every inch or so. Brush the top lightly with olive oil.
To bake the tart, bake until the crust is golden, 25 to 30 minutes, until the dough is cooked and the tomatoes are tender.

I have made this tart with all different kind of cheeses, pesto's and tomatoes.....You can create your own fillings......JUST DON"T SCREW WITH THE PASTRY!!!!

Grow Harvest Cook Eat.....

Jenn