Tomato Galette

So I have no lame excuses this time for not updating soon enough, the same old line with every post.  Should I have even said it?  I mean I have to apologize to the whole of one fan reader that I have on the blog 😉 All jokes apart when I started this blog it all seemed so easy when you go and check other people’s blog.  Simple right, find recipe, get ingredients, cook, and picture.  Well let me tell you, it is nothing like that if you want the pictures to look decent or want the recipes to come out right.  What happens with most of my recipes is that I get so engrossed in the cooking that I totally forget what I actually put in the dish.  Cooking is my meditation and thinking and being creative while meditating is kind of hard for me.  When the dish is done and tasted, I do sometimes feel wow how did I make this? I ask everybody around me to see if they remembered what I put in the dish; sometimes I even ask for divine guidance and help to see if anything comes back.  Most of the time when I people over I am both cooking and talking at the same time while emptying wine bottles; or when I am cooking alone I am usually dancing away to some Bollywood number looking totally insane.

In the middle of hunting down the ingredients, which are not very readily available when you live where I do.  Cooking, then finding the perfect dish to present it in; you forget you have the dishes to clean the counters to wipe and lastly blog entry to write.  It is a long process, and I have mad respect for the people who make it look super easy.  I am sure if I had my life and pictures together it could be a little simpler but with a full time job, family, friends, side business and trying to enjoy life this becomes a bit tedious.  I think that’s enough ranting I suppose, so I decided to finally turn on the iMac and thought of doing it a civilized way like I am actually working on it.  Today is when the weather gods decide to throw thunder and lightning my way and knock the power out.  The thunder was so loud I thought Thor decided to give me company and support to type up this recipe.  I must admit that thunder did scare me a bit, totally felt like a chicken.

We had an amazing past weekend with the family, a day at Sola Café honoring my cousin brother and giving out free cappuccinos in his memory.  Sola has a toast bar from 2-5 and they have great seasonal toasts.  One of them was the heirloom tomato with goat cheese, such a simple thing but so delicious.  I ordered it once and inhaled it, then went back and ordered another and then went again one more time as I couldn’t control it.  So after eating three of those toast, the taste of those tangy tomatoes were still lingering and the tartness from the goat cheese were still dancing on my tongue.  I thought it would be great to try the toast at home, better yet let us make a galette be all fancy.  To my surprise this was pretty easy and this recipe is taken from the book Dinner Pies the kindle edition is priced affordably and the recipes in the book are simple and creative at the same time.  After I had some of it together, my very gorgeous niece decided to help me make it as summer vacations can definitely get boring.  So while she acted as my model in the making I clicked pictures, just so you guys know she only did the mixing part, the prep, chopping, cleaning and dishes was done by your truly.

Of course while making the dough and chilling it for an hour she decided she wanted

The brownies we baked while chilling with the dough

brownies with cookie on the top – damn you Instagram for ideas.  More mixing, more dishes but the outcome of those brownies was delicious.  Okay so will stop here and give you the recipe which is actually there only because I followed the book.

Tomato GaletteAdapted from Dinner Pies Cookbook

1 recipe of your go to pie dough
3/4 cup ricotta cheese (I added a bit less as I wanted to keep it light)
1/2 cup grated parmesan cheese
1/4 cup pesto
2 tbsps finely chopped basil
1/2 tsp granulated garlic
Coarse black pepper and Salt to taste
2 medium sized heirloom tomatoes sliced

Method –
Preheat the oven at 375 F.

Mix all your filling ingredients (from ricotta to salt and pepper) before taking the dough out of the fridge, keep it as chilled as possible.

Roll the dough out to a circle, I rolled it on the parchment paper as recommended though it was a bit hard to keep the paper from moving around.  So roll it in a disk, layer it with ricotta mixture keeping 1 1/2 inch on the edge.

Top the ricotta with sliced tomatoes overlapping.  Fold and cover the border, you can get as creative with it as possible.  With me I did the best by the fold, don’t judge! If you would like you can either brush it with milk or egg wash to get a crispy brown edge.  Top the tomatoes with more salt and pepper if needed.

Bake it for 40 minutes, the book recommended turning it around after 20 minutes.  Once baked, I did add a drizzle of olive oil and torn basil on the top.

Overall it was a hit, but I think it was still a bit too heavy for me.  I survived it the rest of the people am sure did as well, maybe another pie preferably on a autumn day.  Way too hot here in the area to have the oven on.   Of course you don’t need me to tell you but you can prolly add any kind of fruit or vegetables to the galette.  I am on a high from Five-0 so am going to say Aloha…Steve sure does make swimming in the open ocean look good, really tempted to get a tattoo maybe I will take the plunge before the next update.  A hui hou kākou 🙂

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