The Opening of Tomato Galette Season

This seems like such a summer dish to me. And there were some nice Beefsteak tomatoes on sale at the grocery... 

I love this recipe for the crust--it's quickly made in the food processer and can wait several days in the refrigerator till needed. And it's crispy and crackly, reminiscent of puff pastry.

The crust was made and waiting as I prepared the tomatoes for the filling, only to find I had no kalamata olives. So I substituted a mix of fancy olives we'd been given and left out the feta--saving it for the spinach and cucumber salad.

It was delicious, even with the changes. If you'd like to give a galette a go, you can find the original recipe on an earlier post HERE

 

January Treat

I couldn't resist these lovely heirloom tomatoes at the grocery store. When I got home, they seemed to be telling me I needed to make a tomato galette--never mind that I'd considered this a summer dish.

So I did. And it was very, very good.  Even without the fresh basil garnish I would have had in summertime.

I gave the recipe on a previous post HERE.

 

Tomato Galette

This was so good! Here's the recipe:

TOMATO GALETTE

Crust

(Really easy and foolproof)

1 1/4 c. all purpose flour

1/4 tsp. salt

1 stick cold butter, cut into small pieces

1/4 c. plain or Greek yoghurt or sour cream

3-4 tb. cold water

Put flour and salt in a food processor with the butter. Whir till mixture looks like coarse cornmeal. Add sour cream and 3 tb. cold water and process till it makes big clumps. If this isn't happening, add another tb. water. The dough should come together. Turn it out onto a piece plastic wrap or parchment paper, flatten a bit, then wrap tightly and chill a couple hours (or up to 3 days.) 

Tomato Filling

6-8 small tomatoes (I used plum tomatoes because they're less juicy)

1 tb. olive oil

2 tsp. fresh oregano

2 cloves garlic, minced

10-15 pitted and chopped Kalamata olives

1 tsp . salt

black pepper

Combine all this and set aside. 

Preheat oven to 400.

Assemble galette

1 egg, beaten

1/4--1/2 c. feta

fresh basil

Remove dough from refrigerator, unwrap, and put on lightly floured piece of parchment paper. Roll into a circle about 15 inches diameter and around 1/8 inch thick. Move dough and paper to cookie sheet. 

Sprinkle with 1/4--1/2 c. crumbled feta, avoiding the 3 inch perimeter. Now pile on the tomato mixture and fold the edges up and over, leaving the center open. Brush the exposed pastry with a beaten egg. Bake about 45 minutes. Cool 15 minutes before slicing. Top with some fresh julienned basil.

This is a Greek version. I intend to try an Italian one using black olives, not Kalamata, and ricotta and Parmesan instead of feta. A bit of pepperoni, maybe?

Or Mexican with some hot peppers and queso fresco. A little cornmeal in the dough might be a thought.

Or Indian, with curry powder and . . .