CAMPARI® TOMATO GALETTE

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CAMPARI® TOMATO GALETTE

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    Rustic and elegant, this Campari® galette is a Roger Mooking classic.

    VIDEO INSTRUCTIONS:

     

    WRITTEN INSTRUCTIONS:

    1. Mix all dry ingredients so they are evenly combined.
    2. Crumble the butter into the dry ingredients using your fingertips only until pea-sized crumbs form.
    3. Place mixture in a bowl and refrigerate for 10 minutes. Using the handle side of a wooden spoon, mix cold water into the flour mixture until it comes together. Using your hand, gently knead dough into a disc, and refrigerate about 10-15 minutes.
    4. Slice Campari® tomatoes to ¼” thickness with a very sharp knife and set aside.
    5. In a separate bowl, combine rosemary and thyme together.
    6. On a clean surface lightly dusted with all-purpose flour, roll out dough to 10” circle. Thin the outer 1” of the circle so there is a thinner border.
    7. Carefully transfer circle to a parchment lined baking tray. Refrigerate for 10 minutes.
    8. Preheat oven to 375 F. In the centre of the dough, spread the breadcrumbs and leave a 1” border uncovered. Sprinkle half of the Parmesan on top of the breadcrumbs. Starting from the centre, place the tomato slices in concentric circles, overlapping each slice by half, making sure the tomatoes cover the edge of the parmesan-breadcrumb mixture.
    9. Sprinkle a pinch of ground black peppercorns and the mixed herbs over the tomatoes.
    10. Sprinkle remaining Parmesan over the top of the tomatoes.
    11. Lift the edges of the dough and fold them inward over the filling, pleating as you go, to create a folded-over border.
    12. Brush edge of galette with beaten egg. Bake in preheated oven for 35 – 40 minutes, rotating pan halfway through. The edges of the dough should be browned and the dough cooked fully through.
    13. Allow Galette to rest for 10 minutes before transferring to a service board. Serve warm with Crème Fraiche.

    Roger Mooking

    Watch Roger Mooking on Season 7 of Man Fire Food premiering May 30th on Cooking Channel (US). Roger Mooking has earned an international reputation as a renowned chef executing a culinary style that showcases his globally inspired vision. The Trinidadian-born, Canadian-raised chef is influenced by his culturally rich family background, his love of people and travel, and interest in global flavours to create new culinary experiences. While Roger’s earliest influences are his family’s Chinese and Caribbean specialties, Roger has also trained under Japanese, Chinese, French, and Swiss German chefs including his formal training at George Brown’s Culinary Management Program. This third generation restaurateur has opened and consulted on many food and beverage operations including globally influenced restaurant “Twist by Roger Mooking”.

    Chef Mooking is the host and co-creator of internationally broadcast television series Everyday Exotic. He is the author of the award-winning cookbook of the same name. He is the co-host of Heat Seekers airing on Food Network, host of grilling and barbecue show Man Fire Food and host of Man’s Greatest Food, both airing on Cooking Channel. Roger is also a reoccurring judge on hit series Chopped Canada on Food Network. His culinary talents have led to appearances throughout S.E Asia, India, North America, Australia, the Caribbean & Latin America and include features on The Today Show, Good Morning America, Top Chef Canada, Iron Chef, Guys Grocery Games and Chopped as a guest judge as well as winning the special All-Star Chopped celebrity chef episode.

    Taking his talents outside of the kitchen, this Juno award-winning recording artist has catered the Juno Awards Gala, serving up his signature Mooking dishes to the best in the Canadian music scene. According to Roger “food feeds the body, music feeds the soul”.

    But for Roger, what is most important is being a husband and father of four daughters. You could say Roger has a full plate!

     

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