There are a few recipes in Baking with Julia that I've gone back to again and again. This is one of them.
The dough is fantastic, those tablespoons of sour cream and the corn meal make it so unique. The texture is lovely. It is a complete must in my opinion to put the dough in the refrigerator overnight.
I will make this again with native tomatoes but I did already have fresh basil from our garden.
I like the combination of the mozzarella with cheddar. We had this galette with steak for Father's Day dinner. It was fantastic together.
Broad Brook Baker