Help! Making a Tomato Galette.....

[Phoebe]

I lost my original recipe, and haven't made a galette in years. I don't want a soggy crust. I'm using large heirloom tomatoes. I've searched many recipes and there a basically 3 ways to treat the tomatoes. Leave them plain...and do nothing. Salt them, put them on a rack to leach out the excess juices. Or, roast the slices in the oven prior to making the galette. Which option is best? Also, I came across a recipe for the dough on Smitten Kitchen which she adapted from Williams & Sonoma. Calls for the usual ingredients, with the addition of sour cream and lemon juice. Has anyone ever tried this before? Any suggestion or recipes would be greatly apprecited. Thanks!

[karykat]

The author of Chocolate and Zucchini came up with an approach that I tried and I thought it worked great. She put tomatoes into the bottom of the pan, covered with cheese and tapenade, then the pastry. She thinks of it as like a tarte tatin, so you bake it with the tomatoes on the bottom and the pastry on the top. And then flip it when its done.

I did it with puff pastry. And it worked great. The pastry can't get soggy this way. Her recipe called for pate brisee.

I know I adapted it. Can't remember exactly how -- I don't think I used the tapenade. But did use the tomatoes, cheese and pastry.

I know I had rave reviews, no soggy pastry and plans to make it again.

[Phoebe]

I've actually made Ina G's tomato tart w/ camelized onions & goat cheese. It too was using puff pastry. Delicious!!! Didn't come out soggy at all.

[karykat]

I don't know why -- I've always had the sogginess problem. So I was happy to find a solution that worked for me.

Happy tomatoes!

[magiesmom]

I have made the SK recipe and it is wonderful.
I like roasted tomatoes for this purpose.

[Phoebe]

Any idea why there's the addition of the sour cream and lemon juice? Is it just for flavor?

[magiesmom]

and texture.

[wyogal]

I just made a tomato pie, layered sliced cheese on a par-baked crust before I layered tomatoes on top. I sliced the tomatoes, and let them drain awhile on paper towels. I also used some spinach (cooked it, squeezed it dry, chopped it), and some oregano from my oven. Then, I slathered a mixture of shredded cheese, yogurt, and a big spoon of Miracle Whip on the top and baked it. Halfway through, I topped it with buttered whole grain Club crackers, crushed.

[chefj]

The pre roasting or salting draining and drying will both work. The the pre roasting will give you a more cooked/broken down/intense tomato topping than the salted and drained will.

[Phoebe]

That's what I thought, the flavor of the tomatoes would be intensified. Any suggestions on the roasting? How long and at what temp? The recipes all varied widely. Thanks!

[chefj]

Hot and fast