By Chef Alli

Ingredients

Buttermilk Biscuit Dough:

• 1 3/4 cups all-purpose flour 
• 2 tsp. baking powder 
• 1 tsp. granulated sugar 
• 1/2 tsp. baking soda 
• 3/4 tsp. kosher salt 
• 6 Tbsp. cold unsalted butter, cut into 1/2-inch pieces 
• 3/4 cup chilled buttermilk 

Filling:

• 2 Tbsp. flour 
• 2 Tbsp. cornmeal 
• 5-6 medium tomatoes, peeled and sliced 1/4–inch thick, approximately 
• 2–4 oz. Gruyere cheese, shredded (or substitute 1/2 cup shredded fresh Parmesan if you prefer) 
• 2/3 cup Hellmann’s® mayonnaise 
• 1/4 cup chopped fresh basil 
• Freshly ground pepper, to taste 

Instructions

Buttermilk Biscuit Dough

In a large mixing bowl, combine flour, baking powder, sugar, baking soda and salt. Using a pastry blender or a knife and fork, cut the butter into the flour mixture until mixture resembles coarse meal with a few pea-size lumps. Using a silicone spatula or large spoon, stir in the buttermilk, just until the flour mixture is moistened. Don’t over mix. The dough should just come together and will be a bit sticky. 

Transfer dough to a floured work surface and gently knead 6–8 times, dusting lightly with flour as needed to keep from sticking. 

Filling

Preheat oven to 400 degrees F. Combine flour and cornmeal. Sprinkle a 12x17 inch sheet of parchment paper with 2 Tbsp. of the flour/cornmeal mixture. Place biscuit dough into flour mixture and pat into a 5-inch round. Using a floured rolling pin, roll the biscuit dough into a 13-inch round, lightly dusting with flour to keep dough from sticking, as needed. 

Slide the parchment sheet and dough round onto a large rimmed baking sheet. Sprinkle the dough with the remaining 2 Tbsp. of flour/ cornmeal mixture, leaving a 1 1/2-inch border. Arrange the sliced tomatoes over the dough in two flat, slightly overlapping concentric circles, lightly salting each circle as you go. 

Combine the cheese, mayo and herbs in a small bowl; dollop in generous spoonfuls over the tomatoes; season to taste with freshly ground black pepper. Fold the dough border over the edges of the tomatoes, pleating the dough where needed. 

Bake until the crust is nicely golden brown and tomatoes are tender, approximately 23–27 minutes. Let tart cool on baking sheet for 10 minutes, then slide the parchment and galette onto a wire rack. To serve, cut into wedges.