Joanne Weir Follow @ChefJoanneWeir

Crunchy Cornmeal and Tomato Galette

Serves 6


1 cup all-purpose flour, frozen for 1 hour
1/4 cup yellow cornmeal or polenta, frozen for 1 hour
Coarse salt
8 tablespoons unsalted butter, cut into  1/2" pieces, frozen for 1 hour
3 tablespoons sour cream
1 teaspoon lemon juice
3 ounces coarsely grated mozzarella
3 ounces coarsely grated fontina
1/4 cup basil leaves, cut into thin strips
3 ripe but firm medium tomatoes, cored, thinly sliced
Freshly ground black pepper


Place the flour, cornmeal and ½ teaspoon salt on a work surface.  Add the butter to the flour and with a pastry scraper, cut the butter until it is the size of peas and oatmeal.

Alternately this step can be done in a food processor by pulsing several times

Whisk together the sour cream, lemon juice and 1/3 cup ice water and add a tablespoon at a time using a fork to toss and distribute the water.  Add water until the dough holds together.  If you use all the water, add additional water, a teaspoon at a time, until it holds together.   Let rest 30 minutes in the refrigerator or overnight.

Preheat oven to 400oF.

Roll the dough on a floured surface to make a 12" circle.  Trim the edges to make a rough circle shape.  Place on a baking sheet.  This can be done several hours in advance and stored in the refrigerator until ready to finish.

In a bowl combine the mozzarella, fontina and basil.  Spread the cheese over the dough leaving a 2" border around the edge.  Place the tomatoes over the cheese overlapping slightly.  Season with salt and pepper.  Fold the uncovered edge of the pastry over the cheese, pleating it to make it fit.  There will be an open hole in the center.  Bake until golden brown, 35 to 45 minutes.  After 5 minutes, slide the galette off the pan and onto a serving plate.  Cut into wedges and serve hot, warm or room temperature.