Tomato Cheese Galette

I must confess, I made this last summer when we did the berry galette for Tuesdays with Dorie.  I made both as a dinner-dessert combo; what a fabulously summer meal that was.  I plan to recreate it multiple times this summer as soon as my tomatoes ripen.

Until then, I plan on playing with different fillings as this dough/ recipe begs to.  This is my go-to galette dough recipe.  I find it simple and easy to work with, and I love the addition of the cornmeal.   And galettes are so much easier, so much more forgiving to work with than pies.  They are the lazy person's pie. And they are still show-stoppers; perfect to bring over to a BBQ or a small dinner outing.

CFR

This recipe is part of the Tuesday with Dorie baking group, baking our way through Baking with Julia, by Dorie Greenspan.

Rhiannon eating an ice cream cone as big as her head.  (At least it had real, fresh strawberries in it.)

Savarin

Reading through this recipe I thought it would take just a bit of time: the rise times were short and so was the bake time.  But that is just like me, to underestimate the time something takes.   We had a birthday party to go in the afternoon and I had been gone most of the morning.  I thought I could squeeze this cake in, in between lunch and showers and naps and a birthday gift...  first rise, no problem, second rise, I was counting the minutes until I could shove it in the oven in time for us to leave for the party. It was so flat coming out of the oven, but I didn't have time to think about just then.

I came back to the cake later that night and sampled it (thus the wedge removed from the circle- I figured I could fill it in with whipped cream later).  It tasted awful; it tasted rushed.  It tasted yeasty.  But I thought maybe it could be salvaged by simple syrup.  I thought wrong.  I didn't bother with the berries (why waste good berries on this?) and the whipped cream.  Besides it was 10pm. A gross underestimation of time needed.

I am not sure what went wrong, but most likely I rushed that second rise time and I could have used more dough for my larger bundt pan.  Seeing as we will likely do Babas in the future, I am in no hurry to repeat this recipe now.  

Looking at my last 2 posts, it appears I am hopelessly busy, but I'm not.  I'm just choosing poor times to   make these recipes or rather underestimating the time and commitment they take.  Maybe I need to just add an hour on to every recipe to be realistic.  It will be just like what I have done to estimate leaving times with two toddlers. Want to leave at 9? Start getting ready to leave at 8...

Eating berries meant for the Savarin!

This post is part of the Tuesdays with Dorie, Baking with Julia group.