On a floured counter, roll the dough out into a 12-inch round and it really doesn’t need to be perfectly shaped. You want it cooled to at least lukewarm before assembling the galette.Īssemble galette: Heat oven to 400 degrees. Transfer mixture to a large plate and spread it out, so that it will cool faster. Add scallions, just stirring them in, then turn off heat. Saute for two minutes, until they soften. When most have, remove lid, turn heat down to medium and add zucchini chunks.
In a few minutes, you’ll hear some putts and pops as the tomatoes burst a little. Roll the tomatoes around from time to time so that they’ll cook evenly. Add olive oil, tomatoes, salt and a pinch of red pepper flakes (if that’s your thing) to your saute pan then cover and heat over high heat. If you don’t have one, any large lid will do. Make filling: Get down the saute pan with the lid. Wrap with plastic and refrigerate for 1 hour, or up to 2 days. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. In a small bowl, stir together the sour cream, lemon juice and water and add this to the butter-flour mixture. Sprinkle bits of butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. Make dough: Whisk stir the flour and salt in a large bowl. Serves 4 to 6 as a main or 8 as an appetizer or side dishĨ tablespoons (4 ounces or 113 grams) cold unsalted butter, cut into pieces and chill againġ/4 cup (60 grams) plain yogurt or sour creamģ cups (about 450 grams) cherry or grape tomatoesġ ear corn, cut from the cob (about 1 cup)ġ small (8 ounces or 225 grams) zucchini or summer squash, dicedġ bundle (3 to 4 ounces or 85 to 115 grams) scallions, thinly slicedġ/2 cup (2 ounces or 55 grams) grated parmesan Six years ago: Quick Zucchini Saute (still the best quick summer side dish on earth)īurst Tomato Galette with Corn and Zucchini Three years ago: Sweet and Smoky Oven Spare Ribsįive years ago: Chocolate Hazelnut Biscotti Tomatoes are tomatoes, and suddenly I was sure we have better things to do this summer - beaches, barbecues, boats, I hope, and that’s just the Bs - than to fight it. Finally, maybe I’m just relaxing after all these years of being overly obsessive, but when I saw a teensy, inconsequential bit of juices come out as I sliced it, I just shrugged.
#TOMATO CROSTATA PLUS#
Cherry tomatoes are smaller and less wet than big heirlooms, plus they were cooked a little first, letting out some of their juiciness (and also concentrating it in the pan, deliciously). Because it’s a mixture of vegetables, and not exclusively tomatoes, there wasn’t as much moisture fighting its way out. This one works better than the tomato tarts of the past for a few reasons.
Inevitably, it made it inside a galette and guys, it’s been way too long since we made a galette isn’t it, a whole three years since this zucchini-ricotta riff and six (sheesh, this blog is making me feel old) since the butternut and caramelized onion one made its debut. But we were so in love with the combination - lightly charred and slumped cherry tomatoes, sauteed zucchini, crunchy sweet corn, scallions and parmesan that I’ve become convinced it should be applied to everything this month from pasta to farro to omelets. This too spun from a disaster, a gnocchi failure last week that involved these same fixings.
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