Culture Magazine

46 culturecheesemag.com C O O K I N G W I T H C H E E S E 202 3 TOMATO AND ASIAGO GALETTE Written by Cassy Vires Photographed by Joe St. Pierre Styled by Chantal Lambeth Serve this freeform tart warm or at room temperature—a layer of cheese protects the crust from getting soggy. Crust recipe adapted from Ina Garten. Makes 2 10-inch galettes DOUGH: 3 cups all-purpose flour 1 teaspoon kosher salt ¾ cup (1½ sticks) unsalted butter, diced and chilled ¹⁄ ³ cup cold vegetable shortening ¾ cup ice water TART: 8 ounces asiago, grated ½ Vidalia onion, thinly sliced 1 tablespoon dried thyme 6 medium tomatoes (about 2 pounds), sliced 1 teaspoon kosher salt Freshly ground black pepper, to taste 1 egg, beaten 2 tablespoons chopped chives Flaky salt, to garnish DOUGH: Add flour and salt to the bowl of a food processor and pulse a few times to mix. Add butter and shortening. Pulse 8 to 12 times, until butter is in pea-size chunks. With machine running, pour in ice water and pulse until dough begins to form a ball. Dump out on a floured surface and form into a ball. Wrap in cling wrap and refrigerate at least 30 minutes. ¼ cup minced shallots (about 2 small shallots) 2 cloves garlic, minced 3 tablespoons all-purpose flour 2 cups whole milk ½ cup heavy cream 1½ cups grated muenster ½ cup grated parmesan 1 teaspoon kosher salt, plus more to taste 1 teaspoon freshly ground black pepper, plus more to taste 1 teaspoon ground cumin 4 to 5 sprigs fresh thyme, leaves removed HERBED BREADCRUMBS: Melt butter in a small skillet set over medium heat. Add breadcrumbs and toast until golden brown, about 4 to 5 minutes. Sprinkle in fresh sage and stir to combine. Set aside. MAC AND CHEESE WITH BACON: Heat oven to 400°F. Cook pasta according to package directions and set aside. Cook bacon in a large skillet set over medium heat until browned and crisp. Drain on a paper towel–lined plate and cool. Roughly chop bacon and set aside. Melt butter in a large saucepan set over medium heat. Add shallots and garlic, stirring frequently to avoid burning. Cook until shallots are translucent, about 3 to 4 minutes. Sprinkle flour into saucepan. Stir constantly with a wooden spoon until flour has been fully incorporated, about 1 minute. Slowly whisk in milk and heavy cream. Bring liquid to a simmer, then reduce heat to medium-low. Whisk in muenster and parmesan until melted. Add salt, black pepper, cumin, and thyme. Whisk to combine. Pour cheese sauce over cooked pasta and stir to combine. Add reserved chopped bacon and stir to combine. Transfer mixture to a 9-inch-by-13-inch casserole dish. Sprinkle cooled breadcrumbs evenly over the top. Bake for 25 minutes, or until cheese sauce is bubbly around the edges. TART: Heat oven to 400°F. Remove dough from refrigerator and cut in half. Roll each half into a 12-inch circle. Line 2 baking sheets with parchment paper. Transfer each dough circle to a prepared baking sheet. Evenly sprinkle cheese over each dough circle, leaving a 2-inch border. Top with onion slices, thyme, tomato slices, salt, and pepper. Fold edges of dough over filling, covering at least 2 inches of filling, pleating as you go. Brush dough with beaten egg. Bake galette 40 to 45 minutes, or until crust is brown and tomatoes are soft. Remove from oven, top with chives and flaky salt, and cool on baking sheet for 5 minutes. Transfer to a wire rack and cool at least 10 minutes before serving. HERBED MUENSTER MAC AND CHEESE WITH BACON Written by Teresa Finney Feel free to swap out the sage and/or thyme for your favorite herbs—oregano and basil are good bets. Serves 8 HERBED BREADCRUMBS: 2 tablespoons unsalted butter 1 cup breadcrumbs 4 to 5 leaves fresh sage, finely chopped MAC AND CHEESE: 1 pound short pasta (try elbows, penne, or shells) 6 slices thick-cut bacon 3 tablespoons unsalted butter Tomato and Asiago Galette

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