Servings: 4 to 6
This to-die-for rustic tart (or galette) is ideal for brunch, lunch, or a light supper with a green salad. The secret to keeping the crust from getting soggy despite all of the juicy, ripe tomatoes is to sprinkle a bit of semolina flour under them, where it will absorb the juice.
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Very nice. Seasonings were just right with the tomatoes and cheese. Found a few tablespoons of cornmeal also worked well absorbing the tomato juices if you didn't have semolina flour.
I let the tomatoes drain....definitely use the pastry recommended. I have had the best success with this biscuit dough with several recipes. It comes together really soft, but add as little flour and work the dough as little as possible.Really good....but with fresh tomatoes.
This was the better of the two recipes I made with the Buttermilk Biscuit dough, but still not great, mostly because of the dough being not flaky or tender. Otherwise the flavors were OK, not sure if I'd use mayo next time when I make it with different dough. Liked the gruyere with the tomatoes.
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