Tomato Cheddar Galette with Spiced Red Beans in a S&P Crust
Fresh tomatoes, the last of a pot of Louisiana-style red beans and a cheddar sharp enough to stand up next to the tang and the spice were the inspiration for this savory summer pie. This recipe was created last May, for a tomato-forward dinner with Johnson’s Backyard Garden to celebrate their bountiful harvest of ‘maters and to show CSA subscribers another way to enjoy them.
Emiliy HIlliard of Nothing in the House is a folklorist and pie-maker in West Virginia, and her pie crust recipe has been my go-to for years. It’s easy to work with and always flaky-- ideal for making a galette. If you don’t have leftover red beans, canned beans work just as well here. Make sure you salt and drain your tomatoes before placing them on your pastry-- the excess liquid will make for soggy crust, so don’t skip this step! I prefer the crunch and the defined flavor of whole spices in the beans, but ground spices work just as well here.
Galette Filling Ingredients
- 1½ cup kidney or pinto beans, drained
- ½ teaspoon coriander
- ¼ teaspoon cumin
- ¾ teaspoon mustard seed
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1 cup extra sharp cheddar cheese, shredded
- 3 medium tomatoes (preferably different colors--a variety of red and green is great here) sliced ¼ inch thick, perpendicular to the core
Galette Dough Ingredients, adapted from Nothing in the House
- 2 cups unbleached all-purpose flour
- 1/2 tablespoon granulated sugar
- 1 teaspoon sea salt
- 1 teaspoon fresh cracked black pepper
- 1 1/2 sticks COLD unsalted butter (12 tablespoons), cut into slices
- 1/2 beaten large egg, cold (save the other half to brush on top of the crust)
- 1/4 cup ice-cold water
- 1/2 tablespoon cold apple cider vinegar
In a large mixing bowl, whisk together the flour, sugar, salt and pepper. Using a pastry cutter or fork and knife, cut in the butter. You want to make sure butter chunks remain, as that's what makes the crust flaky.
- In a separate small bowl, whisk together the COLD liquid ingredients (Using cold liquids ensures that your butter will not melt--another crucial detail for a flaky crust!).
- Pour the liquid mixture into the flour-butter mixture and combine using a wooden spoon. Mix until dough comes together, but is not overly mixed (it should be a little shaggy). Form into a ball, wrap tightly with plastic wrap, and let chill in the refrigerator for at least an hour before rolling out.
- Lay sliced tomatoes on a cooling rack placed over a sheet pan or in a colander over a bowl and sprinkle with salt.
- While the tomatoes drain, heat olive oil or butter in a small skillet and add the spices. Cook until you can smell the spices start to toast, about 30-45 seconds. Stir in garlic and cook for 30 seconds, then add the beans. Using a potato masher or the back of your fork or spoon, mash the beans against the side of the pan as they cook. Cook on medium heat until the moisture is cooked out of the beans.
- Remove beans from the heat and set aside.
- Preheat oven to 400F.
- Once your dough is chilled, split it in two and roll one into a flat, thin circle. Spread half of the bean mixture onto the middle part of the dough, then top with cheddar cheese. Arrange sliced and drained tomatoes on top of the cheese, alternating colors and size to keep it jazzy.
- Fold the edge of the dough over the filling, letting the filling show as indicated in the picture. Brush the crust with egg wash and place a few pats of butter on your tomatoes. Repeat for the second disc of dough.
- Bake at 400 for about 30 or 40 minutes, or until your crust is golden brown.