Help! Making a Tomato Galette.....
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!
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.
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.