Tomato Galette

[MacKenzie]

My first one of the tomato season but not the last, these are soooooooo tasty, just ask dstr.

Ready to bake using the baking stone, temp. 375F for 45 mins.

 

 

Plated.

 

 

 

Edited August 14, 2016 by MacKenzie

[Aussie Ora]

That looks very tasty great cook did you add any sugar

Outback Kamado Bar and Grill

[MacKenzie]

Thanks, Aussie, no sugar added.,

[Shuley]

That looks absolutely amazing. I have yet to try one.

[dstr8]

Super!   I just made a green rhubarb & Monterey Bay strawberry galette; baked on the KK of course :).   But with dry farm tomatoes showing up now at the markets I'm game to try your lovely looking tomato galette MacKenzie!

[ckreef]

Looks good. What's in there besides tomatoes?

Sent from my XT1585 using Tapatalk

[tinyfish]

Another fine cook.

[CeramicChef]

@MacKenzie - wonderful cook!  Kudos!

Could you please post the ingredients besides tomatoes?  It looks as if you put some sort of cheese as a base.  I've gotta make this. 

Thanks in advance.

[bosco]

this looks amazing Mac!

[MacKenzie]

I will post the entire tomato galette recipe ASAP.  I promise.

[Jon B.]

I don't even like tomatoes and that looks really good!!!!!!!!! 

[Bruce Pearson]

once again I am amazed at the cooks I see here in the forum. Most you guys and gals must be master chefs. I have never seen such beautiful looking food. I just hope someday I can post some worthy lol. I am really looking forward to all the new KK's being delivered this week and seeing all the great pictures. Happy grilling everybody and have a great day!!

[MacKenzie]

6 hours ago, Jon B. said:

I don't even like tomatoes and that looks really good!!!!!!!!! 

You are not alone, I was sick when  a child and  blamed it on a tomato sandwich which I had when I was out visiting with my grandparents. We had tomato sandwiches just before leaving for home and I was sick on the way. Turned out to be measles but I thought it was the tomatoes and never touched them for probably 30-40 years. Fortunately I got over the association.  

[MacKenzie]

Here is the recipe I use for Tomato Galette and the link for the original-

http://www.pbs.org/food/blogs/kitchen-vignettes/

If you do a search for Tomato Galette the recipe should pop up but there was trouble on the web page when I tried.

Cherry Tomato Galette from PBS

For the Pastry:

150g unbleached white flour chilled in the freezer for 15 minutes

1.75g salt

105g (1/2 cup) cold unsalted butter

1/4 cup full-fat yoghurt (if liquidly, drain it first so it is thick and creamy)

2 tsp. fresh lemon juice

1/4 cup ice water

For the Filling:

1/2 cup ricotta cheese

1/2 cup grated parmesan

About 1 pound of cherry tomatoes, halved

1 tbsp. olive oil

Freshly minced basil for garnish (4 or 5 basil leaves)

Salt and pepper, to taste

For the Glaze:

1 egg yolk

1 tsp. water

Directions

First, make sure your flour and butter are chilled. In a medium mixing bowl, mix the flour and salt together, then cut the butter into the flour with a pastry blender, a food processor, or two knifes, until the butter is evenly distributed with the largest chunks about the size of peas (these chunks of butter are what will give your crust its delightful flakiness). In a small bowl, mix together the ice cold water, cold yoghurt, and 2 teaspoons of lemon juice. Pour this mixture into the flour. With a wooden spoon, gently mix together, just until you can get it into a ball. It doesn't have to be perfectly mixed, you want to avoid overworking the dough. Flatten the ball into a disc and wrap in plastic or parchment paper and chill in the fridge for at least 1 hour.

On a floured surface, using a floured rolling pin, roll the chilled dough into a large round about 12 to 14 inches wide and between 1/8 to 1/4 inch thick. Place the rolled-out dough on a piece of parchment paper on a large baking sheet. (You may find it easier to handle the dough if you roll it out directly onto the floured piece of parchment paper).

In a small bowl, mix the ricotta and grated parmesan together. Crumble and spread this mixture onto your dough, leaving a 2-inch border all around. Place your halved tomatoes, cut-side up, tightly together to fill the circle, leaving the 2-inch border intact. Fold the border edges of the dough inwards so that the tomatoes are encased by dough around the edges but exposed in the center. Brush the edges with the egg yolk glaze. Season with salt and pepper if you wish and drizzle the olive oil on top of the tomatoes.

Bake in a 375 F oven for about 45 minutes or until crust is golden.

Remove from the oven, let it cool for a few minutes before sprinkling shredded basil on top. Slice and serve.

[tony b]

Very nice! 

[Jon B.]

On 8/15/2016 at 7:44 PM, MacKenzie said:

You are not alone, I was sick when  a child and  blamed it on a tomato sandwich which I had when I was out visiting with my grandparents. We had tomato sandwiches just before leaving for home and I was sick on the way. Turned out to be measles but I thought it was the tomatoes and never touched them for probably 30-40 years. Fortunately I got over the association.  

Went out to dinner with some friends last night. Ordered cheese quesadillas.  They were stuffed with diced tomatoes............I almost ordered something else but thought.....If Mac can do it, so can I !!!!!  

I still don't like tomatoes   

[MacKenzie]

You are a brave person, Jon and a great sports.:)

[CeramicChef]

@MacKenzie - major, MAJOR thanks for this!  You're aces!  

[tony b]

@Jon B. -  I now know what NOT to feed you on your next trip to Iowa!

[Jon B.]

Tony b - Love that Iowa sweet corn though.......................................