I got rid of the excess moisture from the tomatoes, and with this perfect crust it was completely all star. I made it with grated fresh parmesan and it was perfect. Thankfully we’re healthy and we just ate most of the galette! I’ll make it, just as written, again. Wow- we loved this! The reviews were so good and I had heirloom tomatoes that I was going to use for a dinner party that was cancelled due to a possible covid thing. It also travels very well for a show in a park with some wine and good company :) Made it again this year and it's for sure a keeper. It's the second recipe I made last year after I fractured both forearm bones and was healed enough to use the rolling pin again. Don't skip the draining of the tomatoes step, and it'll be perfect on the bottom. So tasty! The pastry is incredibly flaky. Trying it again this morning, prepping for a neighborhood meet and greet. I've made it 3 times, and it's never failed. Have made it four times in the past two months, including the "farewell to summer tomatoes" one tonight! Cannot be improved and cannot be beaten, even by our favorite home made pizza. Making my last one tonight! I can already smell the buttery crust! Definitely worth turning the oven on in the summer.
I look forward to making this at least 4 times every summer. Having home grown heirlooms helps, but the crust is light and tasty. I might drain the tomatoes for longer than 5 minutes next time.Įxcellent and very easy. I used store bought puff pastry because I was lazy, but otherwise followed the recipe as written. I'm not sure how this isn't pizza but I don't really care. I use my own home grown tomatoes, farmers market heirloom tomatoes for color, and I use Ewephoria cheese. They freeze very well but I leave parchment paper underneath it and then wrap in foil. I have made this galette for the past three summers and I make them and freeze them to be able to bring to a party or enjoy in the winter months. The most important thing is that my wife liked it. This helped reducing the water when the galette was baking. I drained them for 10 to 15 minutes before drying them with a paper towel. My local store didn’t have the heirloom tomatoes and I used tomatoes in the vine. This was my first time making this recipe and the instructions were easy to follow. Added fresh thyme between the cheese and tomatoes otherwise made exactly as is and would do so again in a heartbeat. Crust is extraordinary, flavors are simple and wonderful. This truly may be one of the best things I have ever eaten! Step 6ĭo Ahead: Dough can be made 2 days ahead. Finely grate zest from lemon over galette sprinkle with chives. Step 5īake galette, rotating once, until crust is golden brown and cooked through, 55–65 minutes. Sprinkle tomatoes with sea salt and pepper. Bring edges of dough up and over filling, overlapping as needed to create about a 1½" border brush dough with egg. Scatter cheese over dough, leaving a 1½" border. Unwrap dough and roll out on a lightly floured sheet of parchment paper to a 14" round about ⅛" thick. Drain tomato mixture and transfer to paper towels. Let sit 5 minutes (tomatoes will start releasing some liquid). Gently toss tomatoes, garlic, and remaining 1 tsp. Turn out onto a work surface and lightly knead until no dry spots remain (be careful not to overwork). Mix with a fork, adding more ice water by the tablespoonful as needed, just until a shaggy dough comes together.
Transfer mixture to a large bowl drizzle with vinegar and ¼ cup ice water. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
kosher salt in a food processor to combine.
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