72-Hour Fermented Masa and Heirloom Tomato Galette

Introduction

There is a quiet magic that happens when you let dough breathe and mature. Taking inspiration from the aged pastry trend hitting the artisanal bakeries of the Mission District, I have combined my love for sourdough with the deep, earthy soul of nixtamalized masa. This crust ferments for three days, developing a complex tang that perfectly anchors the sweetness of sun-drenched heirloom tomatoes and smoky peaches. It is a slice of the California coast—rugged, golden, and deeply flavored.

Ingredients

• 1 cup active sourdough starter
• 1 1/2 cups organic all-purpose flour
• 1/2 cup heirloom blue or yellow masa harina
• 3/4 cup cold-pressed solid coconut oil or vegan cultured butter
• 1 teaspoon sea salt
• 2 tablespoons ice-cold verjus or apple cider vinegar
• 3 large heirloom tomatoes, sliced thick
• 1 ripe Ojai peach, thinly sliced
• 1 Fresno chile, seeded and minced
• 2 tablespoons Sonoma olive oil
• 1 bunch fresh purple basil and cilantro
• Flaky sea salt and cracked black pepper
• 1 teaspoon smoky adobo sauce for brushing

Instructions

1. In a large bowl, whisk together the flour, masa harina, and sea salt. Cut in the cold fat until it resembles coarse crumbs.
2. Fold in the sourdough starter and ice-cold verjus. Knead very gently until a shaggy dough forms.
3. Wrap the dough tightly and refrigerate for 48 to 72 hours. This aging process allows the sourdough and masa to develop a deep, fermented flavor profile.
4. When ready to bake, preheat your oven to 425°F (220°C). If you have a baking stone or steel, use it to mimic a wood-fired floor.
5. Roll the aged dough out on parchment paper into a rough 12-inch circle. The edges should be rustic and uneven.
6. Layer the tomato and peach slices in the center, leaving a 2-inch border. Sprinkle with the minced Fresno chile and a drizzle of olive oil.
7. Fold the edges of the dough over the fruit, overlapping where necessary. Brush the crust with a mixture of olive oil and a drop of adobo sauce for a smoky glow.
8. Bake for 30-35 minutes until the crust is deeply golden and the tomatoes have slumped and concentrated their sugars.
9. Top with fresh herbs and flaky salt immediately before serving.

Take this galette outside, find a patch of shade under an oak tree, and share it with friends. The way the aged masa crust shatters against the juicy tomatoes is why I love cooking in the Bay—it is simple, honest, and purely of the earth.

Emily