Agree with Holly--we never have slimy fried okra! House Autry breading (any one of them) yields a crispy crust but cornmeal also works. Anyway--nice changes to the galette from a few years ago which I have made lots of times. I always made my crust which is essentially the same as your new post! It's worth the LITTLE bit of effort. This is a summer winner, for sure!!!
I love how you always say "store bought is fine!" or "already shredded is fine!" or "it might not be perfect, it's all good!" THAT MEANS SO MUCH TO US. Giving people permission to use convenient, easy shortcuts available to us to make cooking as stress-free as possible when it needs to be is so freeing and makes these recipes feel so accessible!
Great recipe. I second you on the tomato pie if not made by an expert (although I do object on behalf of the poor, downtrodden okra). Your spicy mayo especially. We make a designer pizza along similar lines from scratch, but not nearly as inventive as all your tips. We have to try this!
I think our version of fried okra is different from yours--we don’t have slimy fried okra, only crispy and delicious and usually battered with cornmeal. But I’m with you--down with slimy okra!
What temp should we use?
I did 425 and it looks fabulous :-).
Agree with Holly--we never have slimy fried okra! House Autry breading (any one of them) yields a crispy crust but cornmeal also works. Anyway--nice changes to the galette from a few years ago which I have made lots of times. I always made my crust which is essentially the same as your new post! It's worth the LITTLE bit of effort. This is a summer winner, for sure!!!
I just made think & it was delicious!! I ran out of cheddar so I had to use Shredded mozzarella & sprinkled Parm on top. Amazing!!!
I love how you always say "store bought is fine!" or "already shredded is fine!" or "it might not be perfect, it's all good!" THAT MEANS SO MUCH TO US. Giving people permission to use convenient, easy shortcuts available to us to make cooking as stress-free as possible when it needs to be is so freeing and makes these recipes feel so accessible!
If using DF ricotta, how much would I need to sub for the cheddar and Mayo?
What temperature should I set the oven to!?
Great recipe. I second you on the tomato pie if not made by an expert (although I do object on behalf of the poor, downtrodden okra). Your spicy mayo especially. We make a designer pizza along similar lines from scratch, but not nearly as inventive as all your tips. We have to try this!
I think our version of fried okra is different from yours--we don’t have slimy fried okra, only crispy and delicious and usually battered with cornmeal. But I’m with you--down with slimy okra!
How thick do you layer the tomatoes usually? 1, 2, or 3 on top of each other?