Two days ago I arrived home from my first solo road trip and though I thoroughly enjoyed my time I’m ecstatic to be home. There’s nothing I missed more than family (furry members included!) but I’m also happy to be back in the farm kitchen. We’ve already enjoyed a batch of homemade pasta and today I whipped up this rustic tomato basil galette. Despite the fact that I was in the middle of a 16 hour drive I found time to stop at a little farmstead in North Florida because – fresh tomatoes! This tart easy to make and really lets the tomatoes shine.
The crust
- 1/2 tsp yeast
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 C warm water
- 1/2 cups flour (I used 1/2 wheat & 1/2 all-purpose)
Combine the yeast, salt, sugar, and water. Let the mix sit for about 10 minutes while you work on the cheese. After, mix in the flour a bit at a time. You may need to knead it in with your hands. The dough should be smooth and tacky but not sticky. Then you can roll into a thin rectangle. Place your dough on well oiled cookie sheet.
The cheeze
- 3/4 C soaked raw cashews
- 1/4 tsp white vinegar
- 1-2TBS olive oil
- 1 clove fresh garlic
- 1/2 tsp basil
- 1/2 tsp salt
- Small handful of fresh chives
To begin you’ll want to soak your cashews. I’ve heard it should only take about 4 hours but I usually stick mine in a mason jar with water overnight. Blend together all ingredients. Start with 1 TBS oil and add more as needed. You want it to blend well and be spreadable but not runny. When it’s finished spread it all onto your dough.
The toppings
- 1 onion
- 3 tomatoes
- 3 cloves of fresh garlic
- salt
- pepper
- dried basil
- olive oil
Thinly slice the tomatoes and onion and mince the garlic. Layer the onions then tomatoes and garlic onto the galette. Lightly drizzle olive oil across the whole galette. Sprinkle spices across the top to taste.
Bake galette at 450°F for about 15-20 minutes or until crust is gold brown. Slice and serve hot.
