Wednesday, July 20, 2016

Taste Summer with Tomato Recipes

BHG newest special interest publication Taste Summer Tomato Recipes features  100 recipes using tomatoes in every way imaginable. 
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 Galette
Cook'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.

1 comment:

  1. This looks great. As do your tomato plants. Mine not so much. For whatever reason, I just cannot grow luscious, healthy tomatoes. I keep trying every year, though, and this year moved my pots to a location that catches a bit more sun.