Holy crap, a blog post. My apologies for being so, well, @#(*@# late with posting anything. Working for yourself means working when you can, and happily (I think this is happy…) that’s been almost every day for a long time. I don’t claim for a minute to have all the various aspects of my job sorted out properly, but I am making hay while the sun shines, so to speak. Which leaves so little time and focus for cooking that even my butter got moldy. How sad is that!
But moving on – New England is in peak food season now. Almost anything you’d want to eat is available fresh and local, and it has been an especially good season for tomatoes. They’re tasty, healthy, and full of rich tomato goodness. And if you combine a cool weekend day with peak tomato season, you end up with a Tomato Galette, and work and clients can just deal with it for an afternoon.
This is from one of several recently acquired cookbooks that I have not yet really cracked – Harvest to Heat. I’ve made the galette several times, and it is really really good, if you like tomatoes and pastry and butter and such.
First, make the dough.
Mix the following in a food processor until the butter is in pea-sized pieces – you do not want to overmix.
- 1 cup flour
- 1 stick butter cut into 1/2 inch cubes
- 1/4 tsp salt
- 1/2 tsp baking powder
- Then add 1/2 cup creme fraiche and pulse a couple times until it is just mixed.
Dump out the dough onto a sheet of wax paper or plastic wrap, and sort of form it into a disc shape or a flat ball or something and wrap it up. Refrigerate for 2 hours while you work on the tomatoes.
You’ll need one pint of cherry tomatoes. Go for different colors and shapes. Cut them in half or in slices if they are larger. Toss them in a colander with ample salt, then place on paper towels to dry out. You want to remove moisture from them as much as you can. I tend to flip them after the first hour – I let them sit for the whole 2 hours the dough is chilling.
When the dough is ready – roll it out into about a 12 inch circle on a sheet of parchment. Or vague circle-like shape as I did. Should you so desire, you can line the middle of the dough with some hard cheese – I’ve been using Campo Montalban or Manchego, and place the tomatoes on top. Leave maybe a 2-inch border of dough to wrap over the top. Neatness does not count. Obviously.
Bake at 425 for 35-40 minutes, and let cool. It’s good now, it’s good the next day. Makes a fine side dish in small slices, or a meal in larger slices. I won’t claim it’s healthy, but it does contain tomatoes. And they’re good for you, right? Thanks very much for your patience, and I’ll try to get another post out this year.