An effortless and delectable way to cook green peppers as a main course is with these stuffed bell peppers.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 12 |
| Yield: | 1 12-inch galette |
Ingredients
- 1 ⅓ cups all-purpose flour
- 2 tablespoons cornmeal
- ½ teaspoon fine salt
- ½ cup frozen unsalted butter, cubed
- 1 tablespoon apple cider vinegar
- ¼ cup ice water
- 1 (8 ounce) package soft goat cheese
- 1 egg yolk
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 2 tablespoons sliced fresh basil
- 3 cups cherry tomatoes, halved
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 egg, beaten
- 2 teaspoons water
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
- 1 teaspoon extra-virgin olive oil, or as desired
- sea salt to taste
Instructions
- Combine flour, cornmeal, salt, and frozen butter in a food processor. Pulse until mixture resembles coarse crumbs. Add vinegar and ice water and pulse again until mixture comes together in clumps, scraping down the sides of the bowl as needed.
- Wrap dough up in plastic wrap and shape into a disc. Refrigerate until thoroughly chilled, about 1 hour.
- Combine goat cheese, egg yolk, kosher salt, pepper, cayenne, and basil in a bowl. Mix using a spatula until smooth and soft.
- Place dough on a lightly floured work surface and sprinkle top with flour. Roll out into 1/8-inch-thick circle, about 13 inches in diameter. Roll dough over the rolling pin and transfer onto a 12-inch pizza pan; refrigerate until ready to use.
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix tomatoes, 1 tablespoon olive oil, and Dijon mustard together in a bowl.
- Drop spoonfuls of the cheese mixture onto the dough and spread evenly, leaving about 1 1/2-inch space on the sides. Place tomato mixture on top of cheese using a slotted spoon. Fold excess dough up and over tomatoes, creating a pleat every 3 inches or so by gently pressing and folding.
- Combine beaten egg and water in a small bowl; brush over crust. Sprinkle Parmigiano-Reggiano cheese over galette.
- Place a foil-lined pan on the rack under galette to catch any possible drips. Bake in the preheated oven until well browned on bottom and top, 30 to 35 minutes.
- Remove from the oven and let cool completely, about 30 minutes. Sprinkle with remaining olive oil and sea salt. Serve room temperature or chilled.
- Be sure to bake long enough, since the bottom needs to brown, as well as you want whatever filling you’re using to dry out a bit. Your oven time will vary depending on the exact size and shape of your galette, so once you take it out, peek underneath to make sure it’s browned. Basically, you should bake this as long as you possibly can, without it burning, so be brave.
- This will also work with larger, sliced tomatoes, but just be careful you let them drain on some towels first.
Nutrition Facts
| Calories | 228 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 9 g |
| Sodium | 335 mg |
| Sugars | 1 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it! Made it exactly as written, I might try cream cheese like he suggested sometime. Goat cheese is delicious but to some might find it too strong.
I used all grape tomatoes as that was all I had on hand. The oven roasting turned them into sweet morsels. Due to other reviewers suggestions, I used 1/2 goat cheese and 1/2 ricotta, the next time I think I will use all goat cheese. The addition of the bit of cornmeal gave an interesting taste and texture to the crust…just a bit of crunch to the delicate crust. I foresee using this crust recipe in other recipes in the future. This recipe was very tasty with cocktails on a relaxing Sunday evening and will be made again.
I made a rectangular galette for my baking pan. It came out beautifully.
What an exceptional bite of food. This was spectacularly flavorful. I used a mixture of cherry tomatoes from the store and garden. I wish I had added more tomatoes under the fold of the galette. The pie crust was sensational with the cornmeal and had great texture. I cooked on my preheated pizza stone. I also used half ricotta and half goat cheese mixture as goat cheese is a little strong for my taste. This made a good breakfast the next day at room temperature. Would add a chiffonade of basil on top and pile on the sea salt. Another one hit out of the park, Chef John!
As others have noted, this is a great way to showcase a bunch of lovely cherry tomatoes as they all start ripening. I made this exactly as written (although I added a little milk to the goat cheese mixture to make it smoother and easier to spread). To simplify things, I rolled out the dough on a silicone baking mat on a big cookie sheet, and then I didn’t have to transfer it prior to cooking. If you’re making this for a vegetarian dinner, it yields about 4 servings.
The crust was great- really enjoyed this recipe.
Great recipe, perfect for late summer cherry tomatoes. I did find that the dough came out a bit dry and crumbly for me – maybe a touch more than 1/4c of water is needed
We loved this and have made it about 5 times in the last 2 months. I did add some smoked gouda over the goat cheese the second time, because I had it and it was good. That being said, this is essentially a 12 inch pizza and I don’t know how that serves 12!
This worked out great. I made some slight changes to my taste. I added ground pepper to the crust. I added the grated rind of one half lemon to the filling as well as one tablespoon of thyme and one small clove of garlic, finely chopped. Then I topped the filling with a few anchovies before adding the tomato topping. It was absolutely delicious and a big hit with my guests.
It’s a really lovely recipe with a tender flakey dough
I have access to great fresh ricotta and followed the recipe other than that…came out fantastic! I saved back 1/4 of the dough to make another version tomorrow with squash. Great technique to learn!!
I’ve made this a few times now, and it is so good. The instructions Chef John gives for the crust are perfect (follow them exactly, freeze your chopped butter >20min, etc.). I had struggled with this type of crust in the past, and always managed to overwork the butter, but I’ve never had an issue making it when I follow these instructions. The filling is delicious, and I swear I could eat the basil goat-cheese by itself. The only issue I’ve ever had is when I added too many tomatoes, or my tomatoes had too much moisture. When that happened, the bottom of my galette ended up a little soggy–though, letting it rest to room temp like he suggested seemed to restore some firmness. Be careful not to overload your galette with tomatoes like I did, used a slotted spoon to place them inside, and let it rest as he suggests in the video.
OMG, such flavor! Not too difficult. I hate when people write reviews with all their ‘I changed this…’. Well, We don’t particularly like cayenne, so I used Sriracha instead. Yellow Beam Tomatoes only because I have an overflowing garden of them. It went on my list “Dinner Ideas for Company”.
Delicious needed a touch more liquid but made as published came out perfect and delicious
Excellent recipe I intend to keep in my repertoire. Love the pastry, the addition of the corn meal and the egg wash really puts this up a notch.
Love it. Amazing
I didn’t have enough goat cheese so I used some cream cheese and then added a drizzle of balsamic glaze just before serving…thanks for the recipe.. I had cherry tomatoes growing like weeds in my garden
I made it just the same as Chef John did. It was super yum. He said that he wasn’t sure why he added the corn meal but the next time I make it, I’ll add more. Maybe double. Also, I ended up grabbing a bunch of parsely from the garden and sprinkled is all over the top. Perfecto. When I pulled it from the oven it was pretty soupy but firmed up nicely during the 30 minute wait. No picture because after the 30 min wait time, It was gone.
I have made this several times now. The first effort had great taste put suffered in appearance due to my crust manipulating skills. Since then it is bang on with great flavor and practiced presentation. I now have basil from my garden for a boost of freshness!
Fantastic recipe! The crust was delicious. I used my stand mixer instead of the food processor (easier to clean) and it worked out well. I also added some corn sliced off the cob as I had some leftover in the fridge. Will definitely keep this in mind for the future.
Delicious! I’m a terrible cook and this worked perfectly. Even the picky 13 year-old had seconds. I didn’t have Parmesan, but we didn’t miss it. Looking forward to making this crust again with other stuff.