Yield: Makes one 9-1/2-inch galette
Servings: 4 to 6
Peak-of-the-season tomatoes are the key to making this galette outstanding. I like to cut them in different ways—some sliced, some quartered—both for looks and texture. Delicious for lunch, it’s also a great first course for a summer dinner, if cut smaller.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Just made this. Had no blue cheese so used a mix of goat feta and some soft unripened goat cheese. Also used oregano instead of marjoram. Great flavor. Did a wheat and rye shortcrust for the pastry.
How large is a medium leek? They come in all sizes. I would appreciate an approximate weight for all ingredients.
Presentation, flavour,crust - makes you look like a chef!
Made it and everyone raved about it, delicious.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?