Tomato Galette
This recipe comes from Pete Peterson, owner of the famed Tapawingo restaurant in Ellsworth. The establishment may be closed but Pete's fabulous recipes live on.
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Ingredients
- 1 cup all-purpose flour; plus more for the work surface
- 1/2 teaspoon coarse salt; plus more for the tomatoes
- 1 teaspoon baking powder
- 1 stick unsalted butter, chilled and cut into ½-inch pieces
- 1/2 cup crème fraiche, chilled
- 1 heaping pint tomatoes, a combination of heirloom cherry tomatoes and other tomatoes, cut in half
- 1/2 pound semi-hard sheep’s milk cheese, such as manchego or pecorino Romano
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