Tuesday, June 21, 2016

Garden Tomato Galette

"Summer was our best season: it was sleeping on the 
back screened porch in cots, or trying to sleep in the
tree house; summer was everything good to eat; it was 
a thousand colors in a parched landscape..."
-Harper Lee

Growing up, the only part of my diet consisting of tomatoes were of liquid form. Ketchup and spaghetti sauce sums up my interaction with tomatoes as a child. Slowly over the years, I've come to appreciate them. They are so forgiving of new gardeners, growing so easily and making you feel accomplished. The smell and beauty of a fresh tomato with it's little specks of brown dirt and plump fleshy skin is unlike any other. And the wonderful feel-good taste you can only truly appreciate right in the heat of summer, with rosy cheeks and tanned skin. Our little tomato plants have been good to us this year. After spending the evening in the yard, this little galette is a simple and delicious summer supper. 


3 creole tomatoes
1 sheet of puff pastry
1/4 cup goat cheese
1/4 cup grated Romano cheese
Fresh thyme
1-2 TBSP olive oil
freshly ground pepper

1. Roll out the puff pastry sheet and place on a greased baking pan.
2. Slice your tomatoes and arrange them in a single layer in the center of the puff pastry leaving about an inch on all sides.
3. Drizzle the tomatoes with olive oil and salt and pepper them.
4. Remove leaves from a few sprigs of thyme and sprinkle over tomatoes, and add a few sprigs of thyme in tact to the top as well.
5. Sprinkle the cheese on top, and then fold in the edges.
6. Bake at 400°F for about 20 minutes.

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