By Hong and Kim Pham, The Ravenous Couple
Galette dough recipe adapted from David Lebovitz via FineCooking.com
1-1/4 ounces (2-1/2 cups) all-purpose flour
1/2 teaspoon salt
8 ounces (16 tablespoons) unsalted butter, cut into 1/2-inch pieces and chilled
5 ounces (about 2/3 cup) ice water
For the topping:
3 heirloom tomatoes, sliced about 1/4 inch rounds
Mozzarella (or your favorite cheese)
Salt and pepper
1/2 tablespoon olive oil
1/2 bunch sweet Italian basil
1. In a large bowl, mix together the flour, sugar, and salt. Cut in the chilled butter using a stand mixer, a food processor, or a pastry blender until the butter is evenly distributed but still in large, visible pieces. Add the ice water all at once to the flour and butter. Mix the dough just until it begins to come together (if using a stand mixer or a food processor, be especially careful not to overmix the dough). Gather the dough with your hands – don't worry if you see streaks of butter – and shape it into two disks. Wrap the disks in plastic and refrigerate for at least 1 hour.
2. Preheat oven 400 degrees F.
3. Season the tomatoes with olive oil and salt and pepper. Press a disk of dough on a oiled cookie sheet into a round disk about 1/8- to 1/4-inch thick and add layered slices of tomato to filling out the center, folding over about 1 inch of dough over the edge. Add chunks of mozzarella and bake until crust is golden brown.
4. Remove from oven, drizzle with olive oil and top with fresh basil and if desired, grate additional cheese and serve.
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