This started as many recipes do, with good intentions…until I reached for the wrong flour. Is there an incorrect one? I guess. If you’re making traditional chocolate chip cookies, for example, and you use chickpea flour, maybe the results aren’t what you wanted. But for this gallette, the garbanzo bean flour wound up in my hand and then wound up in the bowl. So be it. I’ve been on a clumsy kick of late – think sheared Achilles and calcaneus and finger surgery after I slammed the door on myself. Codename: Graceful! So now that I have some use of my right hand, I’m not going to redo what was clearly meant to be. If you haven’t tried chickpea/garbanzo bean flour before, note that it’s high in protein and makes things crispy. Which is good in a crust and less good on a finger.
Red Onion, Tomato, Double Cheese Galette with Cornmeal & Garbanzo Crust
for the crust:
1 cup all-purpose flour
1/2 cup chickpea/garbanzo flour
1/2 cup cornmeal
1 tablespoons sugar
1 teaspoon salt
2 tbsp shredded cheddar cheese
8 tablespoons butter, cold and cut into cubes
4 tbsp best quality olive oil
5-8 tablespoons water, very cold
Mix the flours and add the salt and sugar. Add cheese. Cut in the butter, pulsing in a mixer or blending with your fingertips until mealy. Add the olive oil and form a dough. Add only as much cold water as needed to make dough hold together well. Wrap and put in fridge for an hour or two.
for the filling:
1 heaping cup diced red onion (about 1 large - does not have to be measured perfectly)
1-2 tbsps olive oil
1 large tomato (about the size of your hand), sliced about 1/4 inch thick
1 tsp flaky salt (like Maldon)
3/4 cup grated Pecorino cheese
2/3 cup grated cheddar cheese
Saute onions in oil, cooking until translucent but not browned. Put slices of tomato on paper towel and salt, letting them drain while you grate your cheese. Let onions cool.
Heat oven to 400. Remove dough from fridge and put on floured piece of parchment paper (makes it easier to transfer to baking sheet). Roll dough about 1/4 inch thick, using flour to dust as you need to keep dough from sticking. Leaving a 2 inch (or so) border, scatter the Pecorino. Scatter onions on top. Pat down slightly. Add Cheddar. Pat the tomatoes dry. Lay the tomatoes overlapping in a circle that covers (or nearly covers) the filling. Fold the edges up and press slightly. Bake for about a half an hour, until cheese is melted and crust is golden brown. Let cool 10-15 minutes on sheet. Slice and serve warm or cooled.