.

When people grow cherry tomatoes for the first time, they often make the mistake of planting more than one or two bushes, which a few short months later usually means a ridiculously large harvest, as in more cherry tomatoes than you can possibly use. Well, this cherry tomato and cheese galette might help, a little.


While “galette” sounds a little fancy, they’re actually one of the easier type of pies to make, and above and beyond the simple technique, they are incredibly adaptable to whatever is in season. Whether that’s sweet fruit, or savory vegetables, there are very few things you can’t galette.

Just be sure to bake them long enough, since the bottom needs to brown, as well as you want whatever filling you’re using to dry out a bit. Your oven time will vary depending on the exact size and shape of your galette, so once you take it out, peak underneath to make sure it’s browned. Basically, you should bake this as long as you possibly can, without it burning, so be brave.


This will also work with larger, sliced tomatoes, but just be careful you let them drain on some towels first. Other than that, there’s not much else to worry about, except what to do with those other 5 pints of cherry tomatoes. Even if you have to go to the store to buy yours, I think this is well worth the trip, and I really do hope you give this cherry tomato galette a try soon. Enjoy!


Ingredients for one 12-inch pizza pan sized galette:
For the dough:
1 1/3 cup all-purpose flour
2 tablespoons corn meal
1/2 teaspoon fine salt
1/2 cup unsalted butter, cubed, frozen
1 tablespoon cider vinegar
1/4 cup ice water
For the filling:
8 ounces soft goat cheese or other fresh cheese
1 egg yolk
1/2 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
pinch of cayenne
2 tablespoons sliced basil
For the rest:
3 cups cherry tomatoes, halved
1 tablespoon olive oil
1 teaspoon Dijon
sea salt to sprinkle over the top once cooled, optional

– Bake at 425 F. for 30-35 minutes or until well browned. To be safe, place a foil-lined pan on rack under galette to catch any possible drips.

–>

.

DISCLAIMER: This image is provided only for personal use. If you found any images copyrighted to yours, please contact us and we will remove it. We don't intend to display any copyright protected images.

Leave a Reply

Walnut Crusted Chicken Breast – It’s all About the Nut Glue

I almost never order a nut-crusted entrée in a restaurant, since they usually use a sugary glaze to hold them on, and/or feature a too sweet nut, like pecan, or macadamia. That’s not an issue here; since we’re going with buttery, subtly bitter walnuts, held on with a very savory […]

Cheddar, Potato & SPAM® Soup

Cheddar, Potato & SPAM® Soup A hearty, comforting and autumnal warming soup!  Perfect soup for all the family!  SPAM® Chopped Pork and Ham is the perfect quick and easy meat for a soup.  Serves 4-6 Prep time:  5 minutes Cooking time: 20 minutes Ingredients 450g potatoes, peeled & diced 150g carrots, […]

5-Minute Fisherman’s Stew – Give or Take

Of course this Fisherman’s Stew takes more than five minutes to make, and I’m actually referring to the approximate cooking time once the seafood hits the pan, but as they say, it’s only false advertising if someone else does it. Besides, one taste and I’m sure you’ll forgive any temporal […]

Pear Clafoutis – Almost as Good as it Looks

It sounds odd to say that a recipe’s biggest problem is that it looks too good, but that’s sort of the case with this pear clafoutis. Through no fault of its own, this crust-less, custard fruit tart looks a lot sweeter, and richer than it actually is. So, please be […]

Bloody Mary Burrata – An Experiment in Liquefying Salads

I don’t think there’s actually a difference between a liquid salad, and a cold vegetable soup, but if there is, I’d like this Bloody Mary Burrata recipe to be considered the former. Especially since I already posted a gazpacho this summer. But regardless of what you call this strange hybrid, […]

Crispy Butcher’s Nuggets – Parts is Parts

While our homemade butcher’s nuggets won’t feature the same diversity of meat parts as the butcher shop, at least they won’t feature the same diversity of meat parts. Seriously, those folks will put anything into a sausage or meatball. All kidding aside, these crispy fried meatballs will have you wondering […]

Skippy® Peanut Butter & Jelly Pancakes

Skippy® Peanut Butter & Jelly Pancakes These light and fluffy peanut butter pancakes drizzled with peanut butter and jelly taste absolutely delicious.  The favourite, classic sandwich turned into the tastiest breakfast treat! Serves 4 Prep time:  10 minutes Cooking time: 20 minutes Ingredients For the pancakes 200g plain flour 30g caster […]

Chorizo, Red Pepper & Stilton Quiche

Chorizo, Red Pepper & Stilton Quiche This quiche is so easy to make and always goes down well, delicious served hot or cold. If blue cheese doesn’t take your fancy then you can use cheddar or any other hard cheese. Serves 8 Prep time:  10 minutes, Cooking time: 45-50 minutes Ingredients 225g […]

Baked Philly Cheesesteak Sliders – Go Giants!

The Philly Cheesesteak is a simple sandwich to make, as long as you’re making them in a restaurant. To make a proper one, you need a professional meat slicer, and a very hot flattop grill, which aren’t things most people have at home.  That’s why I loved this baked slider […]

STRAWBERRIES AND CREAM MATCHA CHIFFON LAYER CAKE

strawberries and cream matcha chiffon layer cake HAPPY SUMMER!  There’s nothing like fresh local strawberries in the summer! I created this unique sky-high matcha cake recipe to celebrate my best friend’s birthday as she’s a matcha lover.   I am entering this original recipe I developed for BCEgg (a non-profit organization […]