TWD: Cheese&Tomato (and Asparagus) Galette

Cheese and Tomato are fine, but asparagus is (still) in season and during this time of the year I could live from just asparagus and strawberries! So I made some changes and turned this galette into a cheese-tomato-aparagus galette.

Honestly, I did not only make some small changes but many bigger ones. But I think it still counts as a TWD-baking :o]

First, I made mini-galettes. I ended up with 5 pieces. Then I left out the Monterey Jack and spread the galettes with some buffallo ricotta I had left. Instead of fresh tomatos I used dried ones (the soft version), gave some leek and aparagus in small pieces on the dough, spiced it with lemon pepper and tarragon, and finished them with a thin aspargus head.
But hey - that's still a galette with cheese and tomato!!

I liked the dough already very much when we made the berry galette because it's a bit like a tart without tart-problems (like a dough getting to burnt or not enough brown). Here I used polenta, what is more or less the same as cornmeal in the end, but chrunchier.

The taste was just great, even the next day when I brought them to office and me and my colleagues nibbled them away. And I really like recipes that allow a lot of variations.

Try this recipe! It's fast, easy and tasty!