Heirloom Tomato Galette with Pecorino
The Heirloom Tomato Galette with Pecorino is a perfect showcase of summer’s end bounty, offering a harmonious blend of flavors and textures. This delightful dish features a flaky, buttery pastry crust enveloping slices of juicy heirloom tomatoes paired with the sharp, savory richness of Pecorino Romano cheese. Discovered during an inspiring journey through Italy's picturesque countryside, this recipe captures the essence of rustic elegance and simplicity in cooking. The creamy Pecorino Romano beautifully complements the sweet and tangy profile of the ripe tomatoes, creating a dish that is as visually stunning as it is delicious. After perfecting this recipe, it's shared with the enthusiasm for bringing a slice of Italian summer to the table, inviting others to experience the unassuming yet profound pleasure of classic flavors married in perfect harmony.
Equipment
- 1 mixing bowl
- 1 oven
Ingredients
- 2 cups cherry tomatoes
- 3 ounces Romano cheese
- 1/2 cup cold butter
- 1/2 cup sour cream
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 cup all-purpose flour
Instructions
- Combine the flour, baking powder, and pinch of salt in a mixing bowl; cut in the butter until the evenly coated coarse crumbs.
- Stir in the sour cream until the dough comes together in a ball.
- In the meanwhile, mix the tomatoes in a strainer with the remaining salt.
- Allow fifteen minutes for cooling.
- Preheat the oven to 425 degrees Fahrenheit.
- To within 2 inches of the edge of the crust, place bread slices.
- Tomatoes should be arranged on top of the cheese.
- Bake for approximately 25 minutes, or until the crust is light brown and the cheese is bubbling.
- Allow 10 minutes for cooling before slicing.