My First Galette's

In anticipation of the release of Julie Julia...I used the recipe for dough and the Cheese and Tomato Galette from Baking With Julia and Joy of Cooking's Apple Galette recipe.

Pastry dough
3 Tbsp sour cream, buttermilk or yogurt
1/3 c ice water
1 c flour
1/4 c cornmeal
1 tsp sugar
1/2 tsp salt
7 Tbsp unsalted butter

Mix the sour cream and ice water and set aside. Mix the dry ingredients and then cut in the butter with a pastry blender until until the texture of wet sand. Add sour cream mixture a Tbsp at a time till just wet enough to hold dough together. Do not overwork. Divide dough in two and pat each into disk, wrap in wax paper and chill (Julia says an hour, I cheated and put it in the freeze about 25 minutes.) The dough may be sticky so sprinkle parchment paper with flour and roll out to an 11 inch circle on parchment with wax paper on top.

Apple filling
Peel and slice 2 apples in thin slices. Brush the center of the dough with 1 Tbsp of unsalted butter and sprinkle with 1 Tbsp of sugar. Arrange apples in a layered circle leaving 2-3 inches of dough around edges. Layer a few slices in the empty space in the center. Carefully roll the edges of dough over apples, lifting the parchment or floured fingers. Pour 2 Tbsp of melted butter over apples and then a mixture of 3 Tbsp sugar and 1/2 tsp cinnamon. Bake at 425F for 20 minutes and then at 350 for 25-30 more minutes until golden.

Cheese and Tomato Filling
Mix 4 oz of mozzarella, jack or aged white cheddar with 1/4 c fresh basil. Thinly slice 2 flavorful tomatoes (heirloom or cocktail tomatoes are my favorite) and spread on rolled dough, leaving 2-3 inches of dough around edge. Carefully roll edges over filling. Bake at 400 for 35 minutes.

And the best part, wait till you taste them!