Terra Americana

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.

 More recipes for this delicious book:

• Pizza Rustica

• Oasis Naan

• Pizza with Onion Confit

• Foccacia