Heirloom Tomato & Pimento Cheese Galette

 Method

—Cornmeal Crust—

1 1/4 cup all purpose flour

1/4 cup white cornmeal 

1/2 tsp salt

1 stick of very cold butter 

6-8 tbs buttermilk 

1 egg

Sesame Seeds

—Filling—

3 large heirloom tomatoes (thickly sliced)

1 cup cherry tomatoes (halved) 

1 cup pimento cheese

Flake salt

Basil & Chives - for garnish

Method

Preheat oven to 375°.

In a large mixing bowl combine the all purpose flour, cornmeal, and salt. Stir to combine. Grate the butter into the flour mixture using a cheese grater. Use your spatula to evenly coat the butter with the flour mixture. Add the buttermilk in 1 tbs at a time until dough is evenly moistened but still crumbly. This is usually 6-8 tbs of buttermilk.  Carefully turn the dough out onto a lightly floured surface and knead it until it just comes together. Form into a ball, wrap in plastic wrap and refrigerate while you prepare the tomatoes. 

Cut and halve tomatoes. Place tomatoes on a cooling rack or paper towels and salt liberally. Set aside. 

With a floured rolling pin roll the dough out into a rectangular shape that is approximately 1/4 inch thick. Transfer the dough to a parchment paper lined baking sheet. This is most easily done by rolling it onto your rolling pin and then rolling it back out onto the parchment paper.

Evenly coat the bottom of the dough with pimento cheese (approx. 1 cup) leaving roughly a 2 inch border around the edge. Arrange tomatoes on top of the pimento cheese. Fold the edges over the tomatoes. Brush any exposed dough with an egg wash (egg - beaten). Sprinkle crust with sesame seeds and flake salt. 

Bake approximately 30 minutes or until crust has become golden brown and tomatoes have softened. Allow to cool slightly. Enjoy