Crème Fraîche Galette with Heirloom Tomatoes

Crème Fraîche Galette with Heirloom Tomatoes
Photo by Ellen Silverman


  • Coarse salt
  • 1 cup all-purpose flour; plus more for the work surface
  • 1 cup microgreens
  • Red-wine vinegar
  • ½ tsp. coarse salt; plus more for the tomatoes
  • 1/3 lb. semi-hard sheep's milk cheese, such as manchego
  • ½ cup crème fraîche, chilled
  • + 5 more ingredients
    • 1 bunch microradishes or baby radishes, washed and trimmed
    • 1 stick (¼ lb.) unsalted butter, chilled and cut into ½-inch pieces
    • 1 pint tomatoes, a combination of heirloom cherry tomatoes and other tomatoes, cut in half or
    • Extra-virgin olive oil
    • 1 tsp. baking powder

Combine the flour, salt, baking powder, and butter pieces in the bowl of a food processor or in a medium bowl if blending by hand. Blend just until the butter is incorporated into the dry ingredients, making sure not to overmix (some butter the size of peas is fine). Mix in the crème fraîche, aga...

View full recipe at Fine Cooking


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