In A Nutshell

My nephew Liam made this for our family reunion “tapas” night; I don’t think he had ever made a galette before but he dazzled us with his skills—it was absolutely delicious. The recipe originates from Taste of Home but he subbed in Gruyere cheese for the Pecorino. I have tried numerous different tomato tart recipes this summer but this one and the previously published  tomato tart  are my two favorites. This one in particular because of the simplicity and ease. 1 cup flour 1 t baking powder 1/2 t salt 1/2 cup (1 stick) cold unsalted butter, cubed 1/2 cup sour cream 2 cups cherry tomatoes, halved 3 oz. Gruyere cheese, grated In a food processor, pulse the flour, baking powder and salt a couple times to mix. Add the cubes of butter and pulse until this resembles coarse meal. Remove the mixture to a bowl and stir in the sour cream with a fork; gather into a disc and refrigerate for 1 hour. Preheat oven to 425º; if you have a pizza stone, all the better! ...

As in the country of Georgia...Saveur magazine did a spread on the cuisine of Georgia, which all looked delicious, btw! I’m intrigued to try more of the recipes. The bread is supposed to have an egg on top but I’m not a fan of baked eggs so I left it off. If you want to add an egg, take out the bread at 14 minutes, crack the egg on top and bake an additional 4 minutes. 1 t instant yeast 1 T olive oil 1 1/4 cups all-purpose flour 1 t kosher salt 2 cups shredded Muenster cheese (I used Fontina- you can use any flavorful cheese) 1 cup crumbled feta cheese Combine yeast and flour in the bowl of a stand mixer. Add 1/2- 2/3 cup warm water along with the oil and mix with the dough hook until combined. Add the salt and knead on medium speed for about 4 or 5 minutes. Put the dough into a greased bowl and let rise until doubled and poofy. Meanwhile heat the oven to 500º (preferably with a pizza stone in there) for about an hour before baking. Divide the dough in half and roll ou...