Green Tomato Galette Recipes

GREEN TOMATO GALETTE

Steps:

• MAKE THE DOUGH: Stir the yogurt and water together in a small bowl and set aside. Put the flour, cornmeal, sugar and salt into a large bowl and stir to mix. Add the butter pieces and blend with a pastry blender until the pieces range in size from bresdcrumbs to small peas. Sprinkle the sour cream mixture over the dough, 1 tablespoon at a time, tossing with a fork to evenly distribute. The dough should be moist enough to stick together hwn preseed, if not, add additional ice water. With your hands, gather the dough into a ball. Divide the dough into equal halves, press each half into a disk, wrap in plastic wrap and chill in the refrigerator for ½ to 1 hour. Preheat the oven to 400ºF Mix the goat cheese, cream cheese, egg, and hot sauce together until smooth. Remove the galette dough from the refrigerator and roll each round out into a 10 to 11-inch circle. Spread half of the cheese mixture onto the dough, leaving a 2-inch border. Lay ½ of the tomatoes over the cheese, making sure to keep the boarder. Fold the border of the dough over the filling, letting it pleat as you move around the circle. Repeat with the remaining dough, cheese, and tomatoes. Sprinkle with kosher salt, if desired. Bake at 400ºF for 35 to 40 minutes, until the tomatoes have released their juices and the pastry is golden brown. Remove from oven and let cool on rack. Slice into pizza-like wedges and serve at room temperature.

TOMATO GALETTE

Steps:

• Tip the tomatoes into a colander set over a large bowl, sprinkle over 1 tsp salt and set aside for 1 hr to draw out the moisture. Meanwhile, make the pastry. Tip the flour, butter and a good pinch of salt into a food processor and blitz to a fine breadcrumb-like consistency. Beat the eggs in a jug, then tip into the processor and pulse to a soft dough - if it seems dry, add ½ tsp cold water at a time until it comes together. Shape into a disc, then wrap and chill for 20 mins.
• Heat the oven to 180C/160C fan/gas 4. Tip the tomatoes into a large bowl with the cheese, garlic, herbs and a good grinding of black pepper. Gently combine using your hands and set aside.
• Roll the chilled pastry out on a lightly floured surface to a roughly 30cm circle. Pile the tomato mixture into the middle, leaving a roughly 5cm border around the edge. Brush the exposed pastry border with some beaten egg, then fold the border up so it slightly overlaps the tomato filling. It doesn't need to be even or neat.
• Brush the pastry with more beaten egg, then bake for 40-50 mins until the pastry is golden and the tomatoes have softened and are tender.

GREEN TOMATO FRITTATA

Steps:

• Core the tomatoes and slice half of them about 1/3 inch thick. Set aside. Peel the remaining tomatoes by dropping them in a pot of boiling water for 30 seconds, then transferring to a bowl of ice water. Cut in half, squeeze or scoop out the seeds, and chop fine.
• Season the sliced tomatoes lightly with salt and pepper, and dredge lightly in the cornmeal. Heat 2 tablespoons of the olive oil in a heavy, nonstick 10-inch skillet over medium-high heat, and fry the sliced tomatoes for two to three minutes on each side, just until lightly colored. Remove from the heat and set aside. If there is cornmeal in the pan, clean and dry the pan.
• Heat the remaining olive oil in the pan over medium heat, and add the chopped onion. Cook, stirring, until tender, three to five minutes, and add a generous pinch of salt and the garlic. Stir together until fragrant, about 30 seconds, and stir in the chopped tomatoes. Season to taste with salt and pepper, and cook, stirring often, until the tomatoes have softened and are beginning to stick to the pan, about 10 minutes. Taste and adjust seasoning. Stir in the basil and chives.
• Meanwhile, beat the eggs and milk together in a large bowl, and season with salt and pepper (I use about 1/2 teaspoon salt). When the chopped tomatoes have cooked down, turn the heat up to medium-high and pour in the eggs. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, letting the eggs run underneath during the first few minutes of cooking. Distribute the fried sliced green tomatoes over the surface of the frittata. Turn the heat down to low, cover and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom with a spatula. Meanwhile, preheat the broiler.
• Finish the frittata under the broiler for one to three minutes, watching very carefully to make sure the top doesn't burn. Remove from the heat, shake the pan to make sure the frittata isn't sticking (it will slide around a bit in the nonstick pan) and allow to cool for at least 5 minutes, up to 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut in wedges and serve, or serve at room temperature.