Tomato Galette

This week’s Sunday Funday theme is green tomatoes.  This was a tough one.  I grow tomatoes in my garden and they’re producing well, so acquiring the tomatoes wasn’t an issue.  But having never eaten green tomatoes, I just didn’t know where to start!

In the end, I decided to make a delicious tomato galette using tomatoes of 2 different varieties and 3 stages of ripeness.  I was surprised that I didn’t notice a huge flavor difference between the green and ripe tomatoes.  I suspect that it is because of the strong flavors in the cheese and the flakey buttery pie crust that masked the subtle differences.

This galette makes a wonderful appetizer or even a light lunch!

Look below for more green tomato recipes:

• Keto Chicken Enchiladas Suizas from Sneha’s Recipe
• Hare Tamatar ki sabji from Cook with Renu
• Tomato Galette from Amy's Cooking Adventures
• Green Tomato Relish from A Day in the Life on the Farm
• Green Tomato & Cheddar Drop Biscuits from Faith, Hope, Love, & Luck

Tomato Galette 

Adapted from Grits & Gouda

Filling

3 tomatoes, ripe or green, about ¾ pound

Salt

4-5 ounces spreadable cheese with garlic & herbs (I used Alouette)

1-2 tablespoons grated parmesan cheese

Black pepper

Fresh basil

Olive oil (optional)

Crust

½ tsp salt

1 cup all purpose flour

6 tbsp cold unsalted butter, cut in small pieces

2-3 tbsp cold water

Slice the tomatoes thinly.  Place in a bowl and toss lightly with salt.  Set aside for 30 minutes.

To make the crust:

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Whisk together the flour and salt in a medium sized bowl.

Using a pastry cutter or two forks, cut the butter pieces into the flour until it forms pea sized crumbles.

Beginning with 2 tablespoons of water, sprinkle the water over the flour and butter mixture and lightly mix until it forms a ball.  Add additional water if necessary.  Wrap and chill in the refrigerator for 10 minutes.

Move the tomatoes to a paper towel lined surface.  Gently press to remove excess liquid.

Lightly flour a surface and roll the dough into a 12-inch round.  Transfer the round to the parchment lined baking sheet.

Spread the cheese over the dough, leaving 1-inch from the edge plain.  Top with tomatoes.  Sprinkle the tomatoes with parmesan and a crack of black pepper.

Fold the edges of the dough around the sides of the galette.  If desired, brush the edges lightly with olive oil to encourage browning.

Bake in the preheated oven for 28-32 minutes or until the crust is browned and tomatoes are soft.  Sprinkle with basil, cut, and serve.