Fresh Tomato Galette

My tomatoes are still coming in like crazy, and when I’m not making gazpacho or fresh marinara, I’m experimenting with other recipes like this one. I made a mini version just for me about the size of a luncheon pizza. It was easy to put together, fresh and delicious, and a wonderfully healthy lunch.

Mine, made in haste, probably looks a little more rustic than one that you would make for your family, nonetheless I enjoyed every last bite. If, like me, you’re still bringing in lots of tomatoes, give this a try. It’s so versatile it can be served for breakfast, lunch, or dinner.

Fresh Tomato Galette

Adapted from Food52

1 sheet puff pastry
5 fresh tomatoes
1 t. dry thyme
1 t. mustard powder
3 T. Panko
3 T. freshly grated Parmesan

Few gratings Melissa’s Lemon Pepper
1 egg, beaten

Preheat your oven to 400°F. Slice tomatoes ¼ inch thick; set aside.

In a small bowl, combine 2 T. grated Parmesan with the thyme and mustard powder.

Line a baking tray with parchment paper placing puff pastry on top. Spread pastry with 2 T. Panko, leaving about ½ inch of the border uncovered.

Sprinkle the Parmesan/mustard/thyme mix evenly over the top. Starting at the center, place the tomato slices in circles overlapping each other.

Sprinkle the remaining Panko and Parmesan on top, season with lemon pepper if you like, and carefully fold the leftover dough over the tomatoes.

Brush the galette with the beaten egg and bake for about 30-40 minutes or until the dough is cooked through and golden brown.

Allow to cool slightly before serving.

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Marinated Mozzarella Caprese Salad

Every day when I go out onto the deck to harvest the daily offerings from my humble container garden, I vow to use those ingredients in whatever meals I am having that day. Nothing beats fresh-from-the-vine produce, warm from the sun.

Today I brought in beautiful fresh tomatoes, radishes, a cucumber, and lots of basil. The radishes and cucumber are going to go in a dinner salad; for lunch I decided that I was going to have a small Caprese Salad along with a slice of homemade bread, slathered with fresh chive butter. If you are unfamiliar, a Caprese Salad is really nothing more than slices of tomato, fresh basil, and fresh mozzarella. It is simple, satisfying, and delicious. You can put your own personal spin on it in the way in which it is laid out to be served, or kick things up a little bit by marinating the mozzarella, and then drizzling that marinade over the slices of tomato and leaves of basil.

Earlier in the week, anticipating a tomato harvest, I bought a container of mozzarella balls to marinate. This recipe is slightly adapted from The View from Great Island blog. I find that fresh basil, very good olive oil, and a whisper of red peppers do amazing things to fresh mozzarella, and give it a special zing. This is the taste of summer!

Marinated Mozzarella Balls

Adapted from The View from Great Island

1 8-ounce container of fresh mozzarella balls
2 ounces of fresh basil
½ cup extra virgin olive oil
Juice of one Melissa’s seedless lemon
Whisper of red pepper flakes
Salt and pepper to taste

Drain mozzarella balls and place into a clean jar. Place all ingredients into a food processor, and pulse until emulsified. Pour over the mozzarella balls, seal jar, and place in the refrigerator for at least four hours, overnight is better. Serve with sliced tomatoes and fresh basil leaves. Drizzle the marinade from the mozzarella balls.

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Another recipe that is super simple and makes good use of those summer tomatoes is Trader Vic’s Cosmo Salad.

This post is linked to:

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Busy Mondays

Over the Moon

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