Cast Iron Sesame, Rosemary & Tomato Gallete

INGREDIENTS:

• 1/2 cup Parmigiano Reggiano cheese (Dubliner works great too!)

• 1 tablespoon fresh rosemary (a few sprigs)

• 1 1/2 cup all purpose flour

• 1/2 cup cold European butter, cut into slabs

• 1/2 cup ice cold water

• 2 pints local tomatoes

• 1 Tbs salt

• 1/4 cup herbed chèvre (goat cheese)

• 1 egg

• 1 tablespoon water

• 2 tablespoons sesame seeds

METHOD:

1. In a food processor, add the cheese and rosemary then blend until crumbled.

2. Sprinkle in the flour and pulse until just combined.

3. Next, add the butter and pulse until it resembles cornmeal.

4. Pour the ice cold water then pulse until it just comes together.

5. Transfer the mixture to a clean surface then pre-shape into a disk.

6. Cover with plastic wrap and place in the fridge to chill for at least one hour.

7. In the meantime, slice the tomatoes into 1/2” thickness.

8. Transfer to a bowl then coat with salt.  (This will help enhanced the flavor and draw out the juices to avoid a soggy pastry.)

9. When the dough is ready, preheat the oven to 400°F and roll out to 1/2” thickness.

10. Transfer to a cast iron skillet or a lined baking sheet then spread the chèvre in the center of the dough.

11. Use a towel to dry off excess moisture from the sliced tomatoes before transferring and filling the skillet.

12. Afterwards, gently fold over the sides of the dough.

13. Whisk together the egg and water and brush over the crust, then sprinkle the sesame seeds over the brushed areas.

14. Transfer to the oven and bake for 30-40 minutes or until golden brown.

15. When ready, remove from oven, share, and enjoy!