Our
friends Dave and Laurie came over for an afternoon visit and since I’d seen,
Pam’s blog post for a tomato galette, we decided to serve it as a little snack but then Bev, the non-recipe
follower, engaged her memory to say “remember those individual tomato pies we
made several years ago? I think the
stuffing for them was great so we should use it in this recipe.” I looked it up and since we raved about the
pies, I decided she was right. So we opted to make one by her inspiration and one from Pam’s recipe and have a taste test. This is our version of her recipe.
Below is the recipe for Bev’s and please check
out Pam’s For The Love Of Cooking blog for her original recipe. The primary difference was the use of mayo in
Bev’s and we added the parmesan to the top after baking
rather than in the filling along with chopped basil.
TOMATO GALETTE - Adapted from For The Love Of Cooking
Ingredients:
3
small heirloom tomatoes, sliced and seeded
4-5
grape tomatoes, sliced or halved
Salad
Supreme by McCormick (used on both galettes)
1
premade pie crust
Olive
oil, to taste
3/4
cup of grated Monterey Jack/Colby/Pepper Jack grated cheese
1/2
cup Duke's Mayonnaise
Parmesan
cheese, freshly grated
Freshly
cracked black pepper, to taste
Fresh
basil leaves, chopped
Instructions
for both:
1. Place
the tomato slices on a few paper towels then season with a little bit of sea
salt on top of each tomato slice.
2. Flip
the tomato slices over and season the other side with just a bit of Salad
Supreme on each slice. Place a couple more paper towels on top and let them sit
for 30 minutes to drain juices.
3. Preheat
the oven to 400 degrees. Line a baking sheet with parchment paper. (Larry just used non stick baking sheets)
4. Roll
the pre-made pie crust out on the parchment paper.
5. Brush
the pie crust with olive oil then sprinkle with shredded mozzarella cheese (or
cheese and mayo) leaving about a 2 inch border.
6. Layer
the tomato slices and grape tomato halves over the cheese then season with
freshly cracked black pepper, to taste.
7. Gently
fold and pleat the dough over the tomatoes. Brush the edges of the folded pie
crust with a bit of olive oil, if desired. (This will take a little practice for me to make it pretty)
8. Place
into the oven and bake for 35-40 minutes, or until the crust is golden brown.
9. Remove
from the oven and top with chopped basil leaves and freshly grated Parmesan. This is the one with mayo which leaked out.
10. Slice and serve immediately.
Both
were a major hit with everyone but the consensus favorite was Pam’s since the
addition of mayo had very little impact on the flavor and it made the filling
runny. Using the frozen pie crusts
(which were flaky and delicious) made the process very simple and we will be
looking for other fillings soon. Thanks again Pam.
Photos
can be enlarged by clicking on them and the blue words are links.
Have
a great day and thanks for stopping by Almost Heaven South.
Larry
8/1419
event date
Yummy , looks like a wonderful recipe. thanks for sharing.
ReplyDeleteI made a BlackBerry apple galette the morning. I am going to try out the tomato galette next.
ReplyDeleteLooking good..........HRB..
ReplyDeleteLarry, As previously noted, we thought that those galettes were excellent and we intend to make up some with experimental combinations of ingredients for ourselves. Laurie has already bought the dough! Take Care, Big Daddy Dave and Laurie
ReplyDeleteThose tomatoes are gorgeous! And I've been wanting to make a galette. You've inspired me.
ReplyDeletePam always has great recipes and ideas! Your tomatoes look wonderful.
ReplyDeleteI love that you did a taste test and I was sure Bev's would win. I was thinking the mayo would make it a touch more decadent. I am glad both were tasty. Thanks for the shout out.
ReplyDeleteLooks incredible!
ReplyDelete