Use Summer Tomatoes for a Fresh Tomato Galette | ATK Classes
Unlock the secret to baking a rustic, savory tomato galette with a crisp, flaky bottom crust that never turns soggy. Christie Morrison demonstrates how concentrating peak-season summer tomatoes inside a freeform pastry crust creates the ultimate balance of buttery richness and sweet, tangy acidity in every bite.
Fresh Tomato Galette Recipe:
00:00 Intro to Savory Summer Tomato Galette
00:26 Making the Pastry Dough
05:48 Salting & Draining Tomatoes to Prevent Soggy Bottoms
08:38 Rolling Out the Pastry Dough
12:12 Folding the Galette Pleats
15:44 – Cooling and Slicing the Galette
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"peak summer tomato" recipe comes out in September instead of July/August (the ACTUAL peak of tomato season). 🤦♂
Hmmm! Looks Delicious. This is not fair. We are watching, whilst you are doing the tasting alone?
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My wife made a tomato pie with our garden tomatoes, basically the same ingredients, even the same cheese. Excellent!
ooou [5:50–10:50] pastry pizza mustard/cheese/tomatoes/parmesan/fold/eggwash/bake/basil yum savoury snack
Christie Morrison demonstrates how concentrating peak-season summer tomatoes inside a freeform pastry crust
creates the ultimate balance of buttery richness and sweet, tangy acidity in every bite.
I would totally eat the whole thing… looks really good.
Yet again you have ruin a perfectly good recipe with cheese. What is with you Americans obsession with cheese? You put it on and in everything.
Thank you for having a well respected regular. Christie is one of the good ones! There are too many shoehorned "new personalities" over the last few months. NOT the Grill Next Door, or Lam , they are doing good!
There are 2 that need a good ol corporate "performance improvement program" as a process of showing them the door. All based on attitude issues.
I add cornmeal to my crust 😋
OMG, I will definitely be makig this!
Part of me wonders about taking the extracted tomato water and using that as the primary water source to make the dough. Would be subtle, but would help reinforce tomato flavor.
Im watching this nodding my head because this is EXACTLY what the book Rogue Remedies by Ruth Vance breaks down. I read it two weeks ago and I swear I havent felt this clear-headed in years.
If I were to make this the night before a brunch, how would I store it?
Great idea using the mustard and cheese as a partial barrier. Thank you.
Thank you!
First!