In addition the issue includes tips on freezing, drying, roasting, and canning tomatoes.
I am ready for what I hope will be a bumper crop with 5 different pots that are thriving despite the excessive amount of moisture we've had. These three have loads of green tomatoes almost ready to turn .
I'll be honest I did have to cheat on the following recipe by buying tomatoes at the store. Hopefully by next week I'll have some of my own to use.
Tomato GaletteCook's notes: A galette is a savory rustic tart with hand-folded edges. This recipe was adapted from page 66 Taste Summer Tomato recipes and serves 4. Omit the sausage to be a vegetarian dish,
A prepackaged pie crust can be substituted for a homemade crust.
- 1 traditional/regular pie crust rolled to a 10 inch circle (about the size of a dinner plate)
- 3 TB. fine dry bread crumbs mixed with 1 TB. Italian herbs (use a food processor for this step)
- 1-1/2 cups crumbled cooked Italian sausage
- 3 medium tomatoes, sliced and 1/4 cup yellow cherry tomatoes, diced
- sea salt
- 1/3 cup red bell pepper, finely diced
- 3 TB. snipped basil leaves
- 1/2 cup shallots, diced
- crumbled semi-soft goat cheese
- grated Parmesan cheese
- egg wash (whisk one egg with 1 tsp. water)
- Preheat oven to 425 degrees.
- Slice tomatoes and place on a paper towel. Sprinkle tomatoes with sea salt and let sit 20 minutes.
- Line a pizza baking sheet with parchment paper.
- Roll crust out on a floured piece of wax paper. Transfer crust to parchment paper.
- Sprinkle with bread crumbs mixed with Italian herbs, leaving a 2 inch border.
- Layer tomatoes, peppers, shallots and sausage if adding to galette. Grate Parmesan over the mixture.
- Fold crust over filling, pleating as necessary and leaving some filling exposed in the center.
- Crumble goat cheese over the top..
- Brush on egg wash over exposed crust. Grate Parmesan cheese over the crust.
- Bake 425 degrees for 10 minutes. Reduce temperature to 400 degrees and bake 20 minutes. Last 5 minutes add in snipped basil leaves.
- Let pan with galette cool on a wire rack before cutting with a serrated knife or pastry wheel.