Summer Tomato Galette

August 8, 2012 § 14 Comments

Ahhhhhh…sweet, sweet Summertime.  I cannot believe it’s already August!

One of my favorite things about Summer has always been the bounty of fresh fruit, berries, and veggies that it brings.  My family even has a little backyard garden where we grow zucchini, cucumbers, bell peppers, tomatoes, and fresh herbs.  We’ve had the garden for years and, normally, by this time we would have so many tomatoes that we wouldn’t know what to do with all of them!  Normally.

This year our garden has been everything but normal.  Due to problems with rabbits eating flowers off of our zucchini plants and squirrels eating tomatoes off of our tomato plant, our garden harvest has reached a record low.   :-?

All I can say, is, thank goodness for Farmer’s Markets!  On this past week’s trip to the Farmer’s Market we stocked up on cherry tomatoes.  And, when I say stocked up, I mean we got several pounds of  tomatoes.  What can I say?  We really like tomatoes!

Immediately, upon bringing the tomatoes home, I knew I had to make something based off of the flavors in this pie.  I had made the pie last Summer and the entire family loved it.

This year I chose to make a galette for several reasons.

  • I love galettes.
  • They’re virtually fail-proof.  (Although the pie I made last year tasted delicious, it was a mess to look at and my attempt at homemade pie crust was an epic fail.)
  • And, in the words of my dad, a galette has “less dough” which really allows the flavors of the tomatoes, bacon, and sharp cheddar to come through.

Summer Tomato Galette

Inspired by Michael Kiss’ Tomato Pie; crust adapted from Perry’s Plate

Flaky galette crust filled with fresh tomatoes, smoky bacon, and sharp cheddar cheese.  What’s not to like?”

Ingredients:

Crust

  • 5 tablespoons butter, cold
  • 2-3 tablespoons cold water
  • 1 egg, beaten and divided
  • 1 cup all-purpose flour (I used half all-purpose and half whole wheat flour.)
  • 3 tablespoons sharp cheddar cheese

Filling

  • 3 tablespoons mayo (I used reduced-fat.)
  • 1 ¼ cups cherry tomatoes, halved
  • ¼ cup yellow onion, diced
  • ½ teaspoon dried oregano
  • 2 strips bacon, cooked until crisp and crumbled
  • ¼ cup + 2 tablespoons sharp cheddar cheese
  • 2 tablespoons fresh chives, minced
  • salt and pepper, to taste

Directions:

  1. Preheat oven to 375 degrees Fahrenheit.  Grease a baking sheet and set aside.
  2. Grate butter into a medium bowl with a coarse cheese grater.  Place grated butter in the freezer until ready to use.
  3. In a small bowl, mix together the water and half of the beaten egg.  Add the flour and cheese to the bowl with the butter and, with your fingers, massage the butter into the flour until the butter is well combined.  Stir in egg mixture and knead until well combined.
  4. Flour your prep surface and roll out the galette dough until it resembles a circle, approximately 12 inches in diameter.  Transfer to prepared baking sheet.
  5. Spread mayo onto the circle of galette dough, leaving approximately 1-inch border around the edges.  Top with tomatoes and onions and fold the excess dough over. Season with salt, pepper, and oregano.  Brush dough with leftover beaten egg.
  6. Bake for 15 minutes.  Add prepared bacon, cheddar cheese, and chives.  Bake 8-10 additional minutes and serve.  Best served warm and enjoyed the day it was prepared.

Yield:  4-6 appetizer or snack-sized servings

Phil and I each demolished half of this galette for lunch yesterday.  C’mon, when an 11-almost-12-year old boy enjoys a galette, you know it has to be good!

School’s Out For The Summer!

June 15, 2012 § 3 Comments

Sorry for being so MIA lately, everyone!  :-?

I’ve been busy studying for finals, working (yes, I finally got a job!), and, surprisingly, not doing much procrastobaking.  (Shout out to my twin for coming up with a word for my bad  delicious study habit!)

Luckily for you (and me!), I finished my last final exam at noon and now SCHOOL’S OUT FOR THE SUMMER! :-D

Expect some recipes coming soon.  Probably Monday because I’m hanging out with my two best friends for the majority of the weekend!  Shenanigans, cookie cake, and waffles will probably happen.

Anyways, have a great weekend and I’ll talk to you Monday! :-D

7 Summery Recipes From Healthy Food For Living

August 22, 2011 § 18 Comments

Hello readers, bloggers, and friends! I’m Lauren, and I blog over at Healthy Food For Living. When Erika asked me to compose a guest post for The Teenage Taste, I immediately knew that I wanted to share a round-up of Summer recipes with you.  

It’s so much fun to take a glimpse back and reminisce about the recipes I posted a year ago. Now that we’re nearing the end of the season, I thought you might enjoy a collection of my favorite recipes from Summer 2010!  :-D

Strawberry Oat Muffins

Tender, light, and just sweet enough, these muffins are equally well suited for breakfast, snacks, or dessert. If you have an over abundance of ripe strawberries, here’s a great use for them!

Purple Cow Frozen Yogurt

Blackberries and raspberries meet white and dark chocolate in this pinkish purple-hued frozen yogurt. Can’t decide between a fruity and chocolaty dessert? Now you don’t have to choose!

Blueberry-Vanilla Frozen Yogurt

The lavender color and sweet blueberry flavor of this frozen yogurt combine to make it one of my favorite frosty summer desserts. Light and refreshing, this fro-yo is a must for blueberry fans.

Blueberry Cinnamon Rolls (Vegan)

Tender cinnamon rolls bursting with sweet fresh blueberries. I’m willing to turn on the oven in the heat of summer for a baked good that comes out this delicious! The rolls take some time to prepare, but are so worth the time and effort.

Sun-dried Tomato & Basil Cheese Spread

Ok, on to a few savory recipes.  After all, a girl can’t subsist off of baked goods and frozen yogurt alone! This cheese spread is a playful take on the classic caprese combination of tomatoes, basil, and cheese. Tangy goat cheese and creamy ricotta are paired with chewy sun-dried tomatoes and fresh basil in a tasty dip for crackers or a spread for sandwiches.

Colorful Cumin Quinoa Salad

Quinoa – although technically a seed – has become a favorite “grain” of mine. Quick-cooking, chewy, and packed full of protein, this ancient Inca staple lends itself to countless combinations of ingredients and flavors. This salad, adapted from Veganomicon, showcases a balance of sweet (mango) and savory (beans and veggies) with a kick of smoky cumin for good measure.

Zucchini Coleslaw

I’ve never been a huge fan of cabbage, but I like the idea of coleslaw. Enter zucchini coleslaw! To replicate the crispy crunch of traditional slaw, I tossed in some shredded carrots, and kept things light by using more Greek yogurt than mayo in the dressing.

I hope you enjoyed perusing these summer-centric recipes. Come on over to Healthy Food For Living if you’d like to see some more! Thanks, Erika, for inviting me to guest post! :-D

…And thank you to Lauren for guest posting for me while I am on vacation in Myrtle Beach! We arrived in town yesterday morning and have been soaking up the sun ever since! Be sure to come back Wednesday for another guest post from Heather!

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