1/2 recipe galette dough, chilled
2 ounces Monterey Jack cheese, shredded
2 ounces mozzarella , shredded
1/4 cup fresh basil leaves, cut into chiffonade or torn
2-3 firm but ripe plum tomatoes, cut into 1/4-inch-thick slices
Fresh basil leaves for garnish
Position a rack in the lower third of the oven and preheat the oven to 400-degrees F.
Roll the dough directly onto a piece of parchment paper into an 11-inch circle.
Toss the cheeses and basil pieces together in a small bowl.
Scatter the mixture over the dough, leaving a 2- to 3- inch border.
Place the tomatoes in slightly overlapping concentric circles atop the cheese.
Fold the uncovered dough border up over the filling, allowing the dough to pleat as you lift it up and work your way around the galette. .
Bake the galette for 35-40 minutes or until the pastry is golden and crisp and the cheese is bubbly.
Transfer the entire baking sheet to a cooling rack and let the galette rest on the sheet for 10 minutes.
2 ounces Monterey Jack cheese, shredded
2 ounces mozzarella , shredded
1/4 cup fresh basil leaves, cut into chiffonade or torn
2-3 firm but ripe plum tomatoes, cut into 1/4-inch-thick slices
Fresh basil leaves for garnish
Position a rack in the lower third of the oven and preheat the oven to 400-degrees F.
Roll the dough directly onto a piece of parchment paper into an 11-inch circle.
Toss the cheeses and basil pieces together in a small bowl.
Scatter the mixture over the dough, leaving a 2- to 3- inch border.
Place the tomatoes in slightly overlapping concentric circles atop the cheese.
Fold the uncovered dough border up over the filling, allowing the dough to pleat as you lift it up and work your way around the galette. .
Bake the galette for 35-40 minutes or until the pastry is golden and crisp and the cheese is bubbly.
Transfer the entire baking sheet to a cooling rack and let the galette rest on the sheet for 10 minutes.
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