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!!!
Wow! Made this on the grill, used store bought pizza dough, and it was delicious! Cooked for about 10 minutes, so so good! What a great way to use all of our tomatoes, the sun dried mayo, what a great idea! My 3 year old loved it. Thanks Caro!
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!
Great clarifier! Thanks! Shingle them --- so they should overlap by about 1/2 of each tomato. Not be stacked on top of each other. Just get the whole pound on there however ya can!
What temp should we use?
Omg! First time I've made that mistake. 400!
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!!!
Autry is sooo good on fish too!
Yes! And makes killer fried squash!
Wow! Made this on the grill, used store bought pizza dough, and it was delicious! Cooked for about 10 minutes, so so good! What a great way to use all of our tomatoes, the sun dried mayo, what a great idea! My 3 year old loved it. Thanks Caro!
I just made think & it was delicious!! I ran out of cheddar so I had to use Shredded mozzarella & sprinkled Parm on top. Amazing!!!
So funny, this week is another galette week and I literally just added a link to this one!!
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!
This is truly my mission and makes me so so so happy to hear. Thank you!
If using DF ricotta, how much would I need to sub for the cheddar and Mayo?
Heaping 1/4 cup! Aka fill up a 1/4 cup so it's kinda overflowing.
What temperature should I set the oven to!?
Omg! 400!
Yay thank you!!
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!
I knew everyone would be mad at me for this one hehe
How thick do you layer the tomatoes usually? 1, 2, or 3 on top of each other?
Great clarifier! Thanks! Shingle them --- so they should overlap by about 1/2 of each tomato. Not be stacked on top of each other. Just get the whole pound on there however ya can!