I’ve been cranking out and photographing recipes after being out of town for a week and with another upcoming break in a couple days. Bill is wondering why there are 3 desserts on the counter and no dinner. Does he not remember he’s married to a food blogger?? Well, I’ll take you back a few years. Bill and the kids were walking Lambeau through the neighborhood one afternoon. A woman, who they didn’t know, greeted them with, ” I love your wife’s blog.” He kindly thanked her, then asked our oldest, “What’s a blog?” By now he has no excuse. Anyway, I was happy to see this savory Cheese and Tomato Galette on our Tuesdays with Dorie schedule. I wish we were a little deeper into the summer….when the local tomatoes are at their peak. But the Romas looked riper than their winter counterparts, so I bought a few along with some fresh mozzarella and Monterey Jack. The crust was rolled into a circle, then topped with the grated cheeses mixed with a chiffonade of basil. Sliced tomatoes were arranged atop the cheese, then the galette was baked in a hot oven till the tomatoes were tender and the crust was golden brown.
Nick and Bill were all over this tart…both going back for seconds. It made for a spectacular presentation…and garnered a “Boy that tomato stuff is great.” I cannot convince the family to beef up their comments with some descriptive vocabulary, so I’m sharing my real life with you all. I will have to drop the term “galette” a few times this week…or Bill is sure to think it’s some sort of fish or mushroom when I mention the dessert galette that will be debuting later this week. Foodie + Non-Foodie = Baker + Eater = Bill + Liz. It seems to have worked well for 27 years.
This recipe can be found on many blogs with a quick google search including here on Buttermilk Bakes. Bill, my picky eater, highly recommends this recipe.
Tip of the Day: To avoid a soggy crust, place your tomato slices on paper towels to drain before arranging them on the galette.