Mary Jennifer Russell from Sugaree’s Bakery in New Albany, Mississippi has shared her recipe for an Heirloom Tomato Galette with a butter and lard crust! We’re suckers for everything Sugaree’s makes and this pastry is no exception!

 

Instructions for the Butter & Lard Pie Crust

Makes 3, 1 pound pie crusts for 9" pie pans

 

2.15 pounds White Lilly all purpose flour

.30 pound lard, cold

.70 pound butter, cold grated

2 teaspoons salt

.95 pound ice water

 

Cut together* flour, salt, butter, & lard until the size of peas/beans.

Using pastry fork or large serving fork - cut in ice water in 3-4 batches. Work quickly by mixing efficiently to avoid overworking the dough and making it tough. With your hands, form pastry into a ball and divide into .18 pound portions. After dividing, wrap each portion in plastic to keep it from drying out. With a rolling pin, roll out each portion to a 6 -7 inch diameter between two sheets of plastic wrap. Work quickly by rolling efficiently to avoid overworking the dough and making it tough.

You can use immediately, or freeze to use later. You can manage the temperature of the dough by putting it in the fridge or freezer as needed to keep it from getting too warm and sticky.

 

*Cutting In: to work elements with two knives or a pastry blender until mixed.

 

The Filling 

4 pounds heirloom tomatoes

2 large white onions

1 1/2  cup grated parmigiano-reggiano

6 oz or .75 pound  cream cheese

12 oz or 1 1/2 cup Duke's mayo

4 teaspoons fresh thyme

1 teaspoon salt

1 1/2  teaspoons pepper

 

Slice and lightly salt tomatoes and put on paper towel-lined sheet pan to drain for at least 30 minutes.  Pat tomato slices dry with paper towels before assembly to remove as much moisture as possible. Take your onions and grate, drain and squeeze to get them as dry as possible. Once your ingredients are ready, mix and chill.

 

Toppings

2 tablespoons heavy cream

2 egg yolks

flaky sea salt 

3/4 cup freshly grated parmigiano-reggiano

4 teaspoons fresh chopped basil

 

Place 2 tablespoons filling in center of each crust.  Top with patted dry tomato slices. Fold and pinch crust around edges.  Brush crust with egg yolk/cream glaze and sprinkle edges of crust with freshly grated parmesan and flaky sea salt.  Bake in lower part of the oven at 400 for 35- 40 minutes until golden and crispy.  Sprinkle with basil and serve.

 

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