Test cook Christie Morrison shows host Bridget Lancaster how to make a show-stopping Fresh Tomato Galette.
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My wife makes this every summer with tomatoes from our garden. It's very delicious!
This was outstanding!!! It'll be a summer/fall staple in my house forever! I used aged cheddar and parmesan Reggio. OUTSTANDING
I've made this recipe a couple of times. So fresh and delicious!
Wow wow wow !!!
Made this delicous galette last night and it was scrumptious. I was pleasantly surprised at the ease of it all and it did make the lovely "crunch" when we cut it. Thank you!
Yum!
Instead of salting the tomatoes, lay the slices out on paper towels, changing them out for dry ones as they absorb the excess moisture. I’ve cooked tomato galettes with and without salt the tomatoes, and I personally like the no salt version better.
Aahh that tomato galette has mymouth watering !!… next summer its going to be one of my must makes when my fresh tomatoes ripen out on my deck garden!..can hardly wait yummy yummit would be delish! Thankyou ..BEST..CHERYL😘
Fantastic recipe. For those who bake by weight, 1.5 cups of AP flour should be 180 grams. (This according to the King Arthur Flour conversion chart.)
This was the most flavorful thing that I’ve ever tasted. I’ve made three of them in the past two weeks…..can’t get enough!
Doing this today
I made this yesterday and the smell while it was baking was amazing. The crust was a little tough but oh this was so yummy! My husband said this is a keeper.
Yummy! I can't wait to make this❤️
They add salt when combining all of the ingredients together with the tomatoes. Why not just add all the salt at the beginning when the tomatoes were first salted?
Not taking away from this recipe that serves six, but will I get in trouble if I say YouTube search: Melissa Clark tomato sandwich? (Serves one.)
If I have learned anything from this..Christine KNOWS 12 inches when she sees it…
Ladies, that juice is perfect to use as a salad dressing!
Oh my God! You make it look so easy!
Pulsing the blade after emptying will help/cleanup. This works especiially well/liquids.
Hmm, could you up the tomatoey-ness by using the tomato water as the liquid for the crust?
I love Christie's little dance when she tastes it! Nothing like great food to inspire a little happy dance.
You might want to disallow toe fungus ads in the middle of food preparation videos!! Yuck!
Beautiful and delicious
Could you suggest a substitute for the mustard? I'm allergic.
Looks like a great appetizer. Might just have to make it this long weekend.
Looks amazing. Christie’s voice sounds like Gayle Belcher from Bob’s Burgers
Looks fabulous and I plan to make. BUT please give weight measurements for the pastry. I can convert, but it would be much easier if ATK gave measurements in weight especially as I've seen various weights for AP flour. It would be nice to know what you used.
looks awesome!
That is exactly how native Italian grandma's roll out their dough.
Great recipe. I always wondered, who's house is that we see in the break away shots? I'm guessing that's not really the test kitchen. It has that all American white picket fence look.
Hi! I love America's Test Kitchen shows. I was looking through the list of shows and found that Season 19 Episode 23 (Latin Summer Favorites – Test cook Lan Lam makes Bridget the ultimate Grilled Mojo-Marinated Skirt Steak. In the Equipment Corner, equipment expert Adam Ried reviews boning knives. Then, test cook Keith Dresser and host Julia reveal the secrets to the best Peruvian Ceviche recipe) is missing as well as Season 20 episode 18 (Thanksgiving for a Crowd – In this episode, hosts Julia Collin Davison and Bridget Lancaster reveal the secrets to the ultimate Turkey and Gravy for a Crowd. Equipment expert Adam Ried shares his pick for stock pots, and science expert Dan Souza explains the difference between stale bread and dried bread). Can you please upload these episodes. I can't even find the recipes in those cut up episodes on this Youtube channel. Thanks.
I need this recipe in my life!
맛있을것같아요it looks delicious
What a shame when I saw the cheese, I thought I was able to veganize it
This looks delicious! And is so on my list of “to do” 😁🍅 💯 love the idea of the addition of Dijon and gruyere 👌🏼
I just fell in love! Thank you Christie!