Crème fraîche galette with heirloom tomatoes [Naomi Pomeroy] from Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans (page 170) by Darryl Estrine and Kelly Kochendorfer

  • crème fraîche
  • Manchego cheese
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    See recipe for optional garnishes.

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Notes about this recipe

  • Eat Your Books

    See recipe for optional garnishes.

  • tracyfox on November 08, 2012

    Super simple way to showcase your best heirloom tomatoes. Creme fraiche dough is very tender, but the recipe was just as good with a standard butter-flour crust. Manchego was an excellent choice, but so was asiago and so was gruyere. Made this several times over the summer.

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