We’re trying to be good kids this is the Summer by making it a season of “to-do’s”. If any of you have one of these lists, we’ve probably got you beat by a mile. Or two. We’ve just go so much we want to do and so little time. Well, we committed ourselves to being focused over the last few weeks, thus the lack of posting.
Top of our list was finishing up house maintenance duties that have been neglected for a while. You’d be proud to know that we finally replaced our old wood side-gates. Yes! We built out two new small decks going into the garden and replaced the top wood on our front deck. In the process we discovered ironwood, which is amazing. We also had our outside garage lights fixed and they’re now finally working after about 3 years. Yay! Let there be light! And we’ve finished our wood-burning oven. She’s gorgeous, cooks like a fire bellied beast, and holds her internal heat for an amazing amount of time. Like only dropping 100 degrees in 24 hours type of time.
Sierra likes to guard the table, while Lexi hopes to find food under the table.
Somewhere down on our list is to eat more heirloom tomatoes. Basically, don’t travel so much in Summer so that we can actually be home to enjoy eating from the garden more. That’s what we’ve also been focusing on this Summer, which is to work locally more and take less travel jobs because we enjoy being home so much!
We’re feeling satisfied at this point in our career that we don’t need to hop on a plane to work as much. Yeah, travel is nice. More than nice, we love it. But it had gotten to a point when actually being home for more than seven days at a time was a luxury for us. So it’s nice to dial it back a little and appreciate every moment sitting in the garden and eating more heirloom tomatoes.
Heirloom tomatoes always seem to ripen at once and when they do, it is time to feast on them for every minute of every meal of the day. This tomato galette is one of our favorite recipes that we shared in our cookbook, Bountiful. It’s a great way to use up those tomatoes that are overflowing at the markets and in gardens.
Hope you all are having a marvelous Summer. We’re enjoying every minute of it and you can get more glimpses of our garden and Summer adventures on Instagram for Todd and Diane. And we’re still hoping to finish our “to-do” list by September. Wish us luck!
diane and todd
Heirloom Tomato Galette Recipe
Yield: Two 8-inch Galettes
Total Time: 1 hour 30 minutes
Recipe is from our cookbook, Bountiful. One of our favorite ways to use pastry is to make a galette. Beautiful and rustic, it wraps its edges around the filling but still leaves the center open to spotlight what lies within: gorgeous, fleshy tomatoes like Kentucky Beefsteaks and Brandywines. The Parmesan–cream cheese base here adds a touch of richness to contrast with the sweet tomatoes.
For the Filling
- 2 ounces (57g) freshly grated Parmesan
- 2 ounces (57g) cream cheese, at room temperature
- 1/4 cup (60g) mayonnaise
- 1/4 medium onion, diced (about 1/4 cup / 40g)
- 1 teaspoon fresh thyme leaves
- Freshly cracked black pepper
For the Crust
- 2 cups (250g) flour
- 1/2 cup (1 stick / 113g) cold unsalted butter, cut into 1/2-inch (12-mm) pieces
- 1 teaspoon kosher or sea salt
- 1 egg
- 1/4 cup (60ml) cold water
- Heavy cream, for brushing crust
- 3 to 4 medium tomatoes, sliced 1/4 inch (6 mm) thick
- Preheat the oven to 375°F (190°C). Line two sheet pans with parchment paper.
- Make the filling: In a bowl, mix the Parmesan, cream cheese, mayonnaise, onion, thyme, and pepper to taste until well combined. Set aside.
- Make the crust: In a separate bowl, pinch together the flour, butter, and salt with your fingertips until most of the big chunks of butter are flattened or broken up. In another bowl, whisk the egg with the ice water until combined. Incorporate the egg mixture into the flour until the mixture binds together and forms a rough ball (you may need to gently knead the ball to incorporate the last of the flour).
- Divide the ball in two, roll each half into a ball, and then flatten each ball into a disk. Wrap one disk in plastic wrap and place it in the fridge. On a floured surface, roll the other disk out to a circle slightly larger than 10 inches (25-cm) in diameter.
- Trim the dough into an even 10-inch (25-cm) circle (we use a 10-inch / 25-cm ring mold to cut the dough). Gently wrap the dough around a rolling pin, then unroll it onto one of the prepared sheet pans. Repeat with the other dough ball. Spoon half of the Parmesan–cream cheese mixture in the center of one dough circle, spreading the mixture out evenly to within about 2 inches (5 cm) of the outside edge.
- Place one to two layers of sliced tomatoes over the cheese mixture. Fold the edge of the dough over the tomatoes. Brush the crust with the cream. Repeat the filling, folding, and brushing procedure with the second dough circle and the remaining ingredients.
- Bake for 50 to 60 minutes, or until the crust is golden, rotating the pans halfway through so the galettes will bake evenly. Serve warm or at room temperature.