2019-08-01 Cook\'s Country

AUGUST/SEPTEMBER 2019 • COOK’S COUNTRY 9

Mustard! After a bit of testing, I

determined that 2 teaspoons spread

onto the raw crust (before the grated

Gruyère) provided the perfect gentle

kick and brightness to this showstop-

ping galette. If you like tomatoes, please

try this recipe. It’s a game changer.

FRESH TOMATO GALETTE

Serves 4 to 6

Sharp cheddar cheese can be used in

place of the Gruyère, if desired.

1½ cups (7½ ounces) all-purpose fl our

2 teaspoons table salt, divided

10 tablespoons unsalted butter,

cut into ½-inch pieces and chilled

6–7 tablespoons ice water

1½ pounds mixed tomatoes,

cored and sliced ¼ inch thick

1 shallot, sliced thin

2 tablespoons extra-virgin olive oil

1 teaspoon minced fresh thyme

1 garlic clove, minced

¼ teaspoon pepper

2 teaspoons Dijon mustard

3 ounces Gruyère cheese,

shredded (¾ cup)

2 tablespoons grated Parmesan cheese

1 large egg, lightly beaten

1 tablespoon chopped fresh basil

1. Process fl our and ½ teaspoon salt in
   food processor until combined, about
   3 seconds. Scatter butter over top and
   pulse until mixture resembles coarse
   crumbs, about 10 pulses. Transfer to

large bowl. Sprinkle 6 tablespoons ice

water over fl our mixture. Using rubber

spatula, stir and press dough until it

sticks together, adding up to 1 table-

spoon more ice water if dough doesn’t

come together.

2. Turn out dough onto lightly fl oured
   counter, form into 4-inch disk, wrap
   tightly in plastic wrap, and refrigerate
   for 1 hour. (Wrapped dough can be
   refrigerated for up to 2 days or frozen
   for up to 1 month.)


3. Toss tomatoes and 1 teaspoon salt
   together in second large bowl. Transfer
   tomatoes to colander and set colan-
   der in sink. Let tomatoes drain for
   30 minutes.


4. Adjust oven rack to lower-middle

position and heat oven to 375 de-

grees. Line rimmed baking sheet with

parchment paper. Let chilled dough

sit on counter to soften slightly, about

10 minutes, before rolling. Roll dough

into 12-inch circle on lightly fl oured

counter, then transfer to prepared

sheet (dough may run up lip of sheet

slightly; this is OK).

5. Shake colander well to rid tomatoes
   of excess juice. Combine tomatoes,
   shallot, oil, thyme, garlic, pepper,
   and remaining ½ teaspoon salt in
   now-empty bowl. Spread mustard
   over dough, leaving 1½-inch border.
   Sprinkle Gruyère in even layer over
   mustard. Shingle tomatoes and shallot
   on top of Gruyère in concentric circles,

keeping within 1½-inch border. Sprin-

kle Parmesan over tomato mixture.

6. Carefully grasp 1 edge of dough
   and fold up about 1 inch over fi lling.
   Repeat around circumference of tart,
   overlapping dough every 2 inches, gen-
   tly pinching pleated dough to secure.
   Brush folded dough with egg (you
   won’t need it all).


7. Bake until crust is golden brown and
   tomatoes are bubbling, 45 to 50 min-
   utes. Transfer sheet to wire rack and
   let galette cool for 10 minutes. Using
   metal spatula, loosen galette from
   parchment and carefully slide onto
   wire rack; let cool until just warm,
   about 20 minutes. Sprinkle with basil.
   Cut into wedges and serve.

Three Keys to a Savory, Not Soggy, Tart

Drain tomatoes

Slice, salt, and transfer to colander to drain.

“Waterproof” crust

Cover dough with mustard and Gruyère.

Shape tart

Fold dough edges up and crimp to seal.

FOR FLOUR, SUGAR, beans,

grains, and other foods that can be

scooped up and leveled off , dry measur-

ing cups are best.

But using them to

measure liquids

won’t work. It’s

diffi cult to see the liquid inside the cups

and easy to overfi ll them. For every-

thing from buttermilk to broth, we use

liquid measuring cups.

To fi nd the best model, we focused

on those with a 1-cup capacity, the

smallest size most companies make.

It’s essential that 1-cup liquid measur-

ing cups have markings for ¼, ⅓, ½, ⅔,

¾, and 1 cup, so we nixed models that

lacked any of those increments. We

purchased 10 models, priced from about

$5 to about $35. Most were glass

or plastic, and two were made from

silicone. Two cups had innovative

measurement markings set on an angled

ridge inside them, designed to be read

from above. Another model was a nest-

ing set that looked like lab beakers. We

put all the cups through a battery of

tests to evaluate their accuracy, ease of

use (including pouring liquids into and

out of them), readability, and durability.

About half the models we tested

were accurate or off by just a smidge.

But on the worst models, the 1-cup

markings were off by a full tablespoon,

enough to negatively aff ect a recipe.

As for the readability of the markings,

we preferred clear glass cups with bold,

clearly marked lines that intuitively

corresponded to plainly marked num-

bers. We also really appreciated that we

could just look down into the innova-

tive models with markings inside, no

bending required. We found that cups

with wide, round openings were easiest

to fi ll; for tidy pouring, a centered,

well-defi ned spout was key.

In the end, the no-frills, durable

Pyrex 1 Cup Measuring Cup took top

honors. It was accurate, spacious, and

microwave-safe; it poured well; and it

was easy to read. We also like the OXO

Good Grips 1 Cup Angled Measur-

ing Cup, which has a secondary set of

measurement markings inside that can

be read from above. Web subscribers

can read the full story and results chart

at CooksCountry.com/cups.

EQUIPMENT

REVIEW

HIGHLY

RECOMMENDED

RECOMMENDED WITH

RESERVATIONS

NOT RECOMMENDED

Finding the Best Liquid Measuring Cup by Kate Shannon

Pours

Neatly

Easy

to Read

Pyrex

1 Cup Measuring Cup

Price: $10.

Material: Glass

OXO Good Grips

1 Cup Angled Measuring Cup

Price: $6.

Material: Plastic

Easy

to Clean

Comfortable
Handle