October 1, 2019
Creamy Brie is popular at parties, but can be just as useful when it comes to getting dinner on the table. Cut into chunks with or without the rind, it makes a delicious free-form tart, particularly when paired with cherry or grape tomatoes.
A galette is a free-form pie or tart you can assemble right on a baking sheet — there’s no need for a pie plate. It’s quick to pull together with pastry for a single-crust pie, but can be streamlined even further with a packaged of frozen, thawed puff pastry. Scatter the pastry with chunks of Brie and tomatoes, top with chopped chives or basil, and slide it into the oven for half an hour. The baked galette, which you can slide off the baking sheet and onto a cutting board to slice into wedges, is delicious hot, room temperature and even cold, and reheats beautifully — just add a green salad for a fancy-ish lunch or dinner.
1 1/3 cups all-purpose flour
1/4 tsp salt
1/2 cup butter, chilled
1/4-1/3 cup cold water
150 g Brie, cut into thin wedges or chunks
2 cups cherry or grape tomatoes, halved
salt and freshly ground pepper
3-4 chives or 1/4 cup fresh basil, chopped
1 egg, lightly beaten (optional)
To make the pastry, combine the flour, sugar and salt in a medium bowl. Grate in the butter using the coarse side of a box grater and toss to combine. Add the water and stir until the pastry comes together. Gather it up into a ball, pat into a disc, wrap in plastic and refrigerate for half an hour.
When you’re ready to bake, preheat the oven to 425°F. On a lightly floured surface, roll the pastry into a 12-inch circle. Transfer to a parchment-lined baking sheet and place the Brie and tomatoes over the bottom, leaving an inch or two border around the edge. Drizzle with oil, and sprinkle with salt, pepper and chives.
Fold the edge haphazardly over the tomatoes and Brie, pressing the folds gently to hold them in place. If you like, brush the edge of the pastry with some beaten egg. Bake for 30 minutes, or until bubbly and golden.
- Julie Van Rosendaal
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