Comments on: How to Make a Fresh Summer Tomato Galette

By: William Adolphe

William Adolphe — Sun, 15 Jan 2023 06:09:10 +0000

I just fell in love! Thank you Christie!

By: Barbara Penge

Barbara Penge — Sun, 15 Jan 2023 06:09:10 +0000

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!

By: Bo Lewis

Bo Lewis — Sun, 15 Jan 2023 06:09:10 +0000

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.)

By: Cheryl Idler

Cheryl Idler — Sun, 15 Jan 2023 06:09:10 +0000

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😘

By: David Brandel

David Brandel — Sun, 15 Jan 2023 06:09:10 +0000

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.

By: shopwithaaron

shopwithaaron — Sun, 15 Jan 2023 06:09:10 +0000

Yum!

By: Ellen Legg

Ellen Legg — Sun, 15 Jan 2023 06:09:10 +0000

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!

By: Surati Ivey

Surati Ivey — Sun, 15 Jan 2023 06:09:10 +0000

Wow wow wow !!!

By: Desiree Reyes

Desiree Reyes — Sun, 15 Jan 2023 06:09:10 +0000

I've made this recipe a couple of times. So fresh and delicious!

By: Sheilah Taylor

Sheilah Taylor — Sun, 15 Jan 2023 06:09:10 +0000

This was outstanding!!! It'll be a summer/fall staple in my house forever! I used aged cheddar and parmesan Reggio. OUTSTANDING