Friday, March 6, 2009
Better Than Pizza?
At the O'Brien household, we always order in pizza once a week, but honestly, the Tomato Cheese Galette for this week's Baking Beauties had me questioning what we were thinking.
The pastry for this galette was just divine. The addition of cornmeal to the dough leaves the cooked crust wonderfully crisp. I prepared the dough by hand; being in the middle of packing for our relocation, I couldn't be bothered to find my food processor. It came together quite quickly. It was topped simply with monterey jack, mozzarella (I used mini boccaccini), plum tomatoes and fresh basil.
The night I baked the galettes, I ate an entire one myself - and I didn't even feel guilty about it. It was that good! I can only imagine how delicious it will be during the summer months when we have garden fresh tomatoes and basil at our fingertips!