4th of July is one of my FAVORITE holidays! I have so many wonderful memories surrounding this yearly celebration that includes time spent with friends and family, cooking up delicious food over a hot barbecue, sticky summer weather, etching wild designs in the air with shimmery sparklers as the sun sets, and a glorious firework show to end the night.
As I get older, the excitement surrounding 4th of July still gets to me, though I may be less excited to fight the crowds for a front row seat to the big show. That being said, this year we got incredibly lucky with our new apartment as it’s high enough up to hopefully (fingers crossed) get a pretty decent view of 4-6 different firework shows taking place! I’m overflowing with relief and excitement because I’m such a homebody! Call me sad, but I love a night filled with cooking, enjoying some wine, and binge-watching Netflix! Anyone else right there with me? The fact that my homebody lifestyle gets to include a firework show at the end of the night will be AMAZING!
Speaking of cooking, I’m also incredibly excited to make a few low-key menu items for our tiny 4th of July gathering. My go-to will forever be a charcuterie platter, because it’s SO EASY! However, the height of summer brings with it fresh, beautiful tomatoes from our gardens! I’ve had these herbed tomato galettes on my list to make for a really long time now and they are the perfect treat to munch on as we anxiously wait for the firework show!
The filling of these herbed tomato galettes are a simple mixture of sliced tomatoes tossed together with cheddar and Gouda cheese, thyme, salt, pepper, and a touch of mayo. I like to use a variety of tomatoes in lots of different colors when I make this filling. It adds some extra interest, even though a lot of it gets hidden under all of the cheese, haha! The tender, cornmeal crust is the perfect accompaniment for the herbed tomato filling. If you are more organized than I am, you can make the crust about a week in advance and store it in the fridge. When it comes time for your summertime gathering, whip up a batch of the tomato filling, roll out the crust and bake away. Love you all and hope you are having an incredible holiday week! Happy 4th of July!
- 2 cup all-purpose flour
- ½ cup yellow cornmeal
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1 cup (2 stick) unsalted butter, chilled and cut into small pieces
- 2 large egg, lightly beaten
- 2 lbs assorted tomatoes, sliced ¼ inch thick; excess juices drained
- 1 ½ cup cheddar cheese, shredded
- 1 ½ cup gouda cheese, shredded
- ¾ cup mayo
- 4 tablespoons thyme leaves, chopped
- Salt & freshly ground pepper, to taste
- 1 egg, for egg wash
- Line 2 sheet pans with parchment paper or silpat mats.
- In a food processor fitted with a metal blade, combine the flour, cornmeal, pepper, and salt. Pulse a few times to combine.
- Add the butter and pulse until the dough resembles coarse meal. Add the egg and pulse until the dough comes together. If dough is still dry, add 1 tablespoon of ice water as needed; usually 1 tablespoon is enough. If making by hand, use a pastry blender to combine the ingredients – using the same order as above.
- Divide dough into six - 4 oz portions. Flatten each portion into a disk, wrap in plastic wrap, and refrigerate at least 30 minutes or until needed. Dough can be make up to 1 week in advance and stored in the fridge until ready to use.
- Arrange a rack in the middle of the oven and heat to 400°F. Line a sheet pan with parchment paper or a Silpat mat.
- In a large bowl mix together tomato slices, 1 cup cheddar cheese, 1 cup gouda cheese, mayo, and 3 tablespoons thyme leaves. Remaining ½ cups of cheddar and gouda, plus 1 tablespoon thyme will be used to assemble galettes. Season to taste, with salt and pepper. Set aside in fridge.
- Lightly flour a flat surface. Unwrap one dough portion at a time and roll into a 10-inch round about ¼ inch thick. In the center of that dough round sprinkle a very thin layer of cheddar and gouda. Arrange 1 cup tomato mixture on top of cheese layer leaving a 2-inch border around the edge. Fold the rim of the dough up and over the edge of the filling, overlapping the dough as you go around and pleating the dough. Beat the egg with 1 tablespoon of the water. Brush the crust with the egg wash. Transfer galette to prepared sheet pan. Repeat with remaining dough portions. Sprinkle remaining cheese and thyme leaves between the 6 galettes.
- Bake galettes until the crust is golden-brown, about 40-45 minutes. Rotate the sheet pan 180 degrees halfway into cooking. Serve warm or allow galettes to cool completely on a wire rack.
- Galettes are best eaten the day it’s baked. Store leftovers, in fridge for up to 2 days. I like to serve these galettes with a mixed green side salad.
If you try this recipe, let us know. Leave a comment, rate it, and don’t forget to tag a picture #designsofanykind on Instagram. We enjoy seeing what you create! With love from my kitchen to yours,