Pizza and pie are pure comfort food. I could have a slice of either or for breakfast lunch and dinner. Their versatility means options are endless. They are a delightful way to make use of what is local and in season. I sometimes think problems with wheat and cows milk are due to over indulging in both. But I persevere and work with it. Alternative flours and the milk of sheep and goats makes enjoying recipes like this even more of an adventure.
I love pie and I love pizza. This galette is a match made in heaven.
- 2 vine ripened tomatoes, sliced in rounds
- 1 cup chevre, soft gost cheese
- 1/2 cup manchengo, shredded
- 1/4 cup fresh basil and or oregano leaves, chopped or torn
- 1/2 recipe galette dough or flaky crust, frozen for at least 2 hours
- 1 tbsp Truffle Oil (optional)
- 1 tsp Chive Salt (optional)
Roll out dough on between sheets of parchment which rests on a chilled cutting board. Create a shape that is circular. It does not need to be perfect or even. Arrange crumbled goat cheese in the center. Top with manchengo. Arrange tomatoes in a circle. Sprinkle herbs on top. Add salt if you like. Drizzle with truffle oil.
Bake for 40 minutes in a 400 f preheated oven.
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