Crème Fraîche Galette with Heirloom Tomatoes

Crème Fraîche Galette with Heirloom Tomatoes
Photo by Ellen Silverman


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

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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