My worlds just collided. I found out about you via an interview you had w Dr. Oster. From this tomato pie post, I realized that I grew up the street from your uncle who supplied the tomatoes. I love your recipes. Thank you for sharing them!
I was running out of cheddar cheese today when I was making this recipe (for the 3rd time this month!!) and so I added some garlic and herb Boursin cheese⦠It was fabulous! Highly recommend trying it :-)
Hi! Would this recipe also work with sliced cherry tomatoes? I have a gazillion of those, but none of my larger tomatoes have ripened yet... (How? It's mid-September!)
Been dreaming about making this since the second I saw this and finally had time to today and OMG so good!!! Used prepackaged pie crust and thank god it came in a two pack because already planning on making it again this week
Made this at a lake weekend with friends... wives decided βeff it, weβre making itβ even though 2 of the 3 husbands there βhate tomatoesβ. Both loved it and had a second slice! So, so good and so easy to make the crust (I was hesitant to do this at a less-equipped vacation home, but it was so simple)! Thank you!!
LOVED this. For shortcuts, I didn't plan ahead enough to get premade pie crust π but I decided to try it with a roll of Crescent Roll dough I found in my fridge and it was delightful! Lowered baking time to 375/temp on the package, and baked it for less time (~30min?) til the crust got toasty! Also probably used fewer ingredients bc the rolled out dough wasn't as large but it worked out perfectly for 3-4 servings with a protein side π thank you!!! Will try with pie crust next time!
Canβt wait to make a batch of these galettes for a burst of summer goodness in the winter. It freezes beautifully & my tomato plants will re emerge in a few weeks for one last harvest before frost.
Okay so absolutely everything that could go wrong went wrong (not at all with the recipe, with me being π€ͺ and our house being a thousand degrees) but it still tasted so, so good. My husband, who is the pickiest eater, said βwell babe, I was expecting to hate that but it was pretty good.β So basically he loved it.
I want to try riffing on it, keeping everything the same, but adding caramelized onions.
This was my first WTC recipe and I canβt wait to make it approx 200 more times. ππ
Hey Caroline! This looks amazing. Was going to make it for a dinner party. Can I make the dough earlier in the day and keep it in the fridge until Iβm ready to roll it out? Thank you!!
I don't know if I've ever made a recipe the same day I read it, but I did with this! I made a bigger crust and doubled the filling, and subbed ricotta for mayo. OMG, I cook a ton but this was maybe the best thing I've made this summer, just perfect. Thank you!
I love galettes! You can get so creative! I make on with thinly sliced beets and sweet potatoes, along with goat and parm cheese. I will often make a whole wheat crust. I am absolutely making your recipe!
My worlds just collided. I found out about you via an interview you had w Dr. Oster. From this tomato pie post, I realized that I grew up the street from your uncle who supplied the tomatoes. I love your recipes. Thank you for sharing them!
I was running out of cheddar cheese today when I was making this recipe (for the 3rd time this month!!) and so I added some garlic and herb Boursin cheese⦠It was fabulous! Highly recommend trying it :-)
Any substitutions for mayo? Also - what would be the best gluten free tweak here?
Hi! Would this recipe also work with sliced cherry tomatoes? I have a gazillion of those, but none of my larger tomatoes have ripened yet... (How? It's mid-September!)
Been dreaming about making this since the second I saw this and finally had time to today and OMG so good!!! Used prepackaged pie crust and thank god it came in a two pack because already planning on making it again this week
Made this at a lake weekend with friends... wives decided βeff it, weβre making itβ even though 2 of the 3 husbands there βhate tomatoesβ. Both loved it and had a second slice! So, so good and so easy to make the crust (I was hesitant to do this at a less-equipped vacation home, but it was so simple)! Thank you!!
This was delicious! I subbed mozzarella for the cheddar because that's what I had on hand. Turned out great!
LOVED this. For shortcuts, I didn't plan ahead enough to get premade pie crust π but I decided to try it with a roll of Crescent Roll dough I found in my fridge and it was delightful! Lowered baking time to 375/temp on the package, and baked it for less time (~30min?) til the crust got toasty! Also probably used fewer ingredients bc the rolled out dough wasn't as large but it worked out perfectly for 3-4 servings with a protein side π thank you!!! Will try with pie crust next time!
Canβt wait to make a batch of these galettes for a burst of summer goodness in the winter. It freezes beautifully & my tomato plants will re emerge in a few weeks for one last harvest before frost.
Okay so absolutely everything that could go wrong went wrong (not at all with the recipe, with me being π€ͺ and our house being a thousand degrees) but it still tasted so, so good. My husband, who is the pickiest eater, said βwell babe, I was expecting to hate that but it was pretty good.β So basically he loved it.
I want to try riffing on it, keeping everything the same, but adding caramelized onions.
This was my first WTC recipe and I canβt wait to make it approx 200 more times. ππ
Can I make this in a cast iron skillet instead of on a sheet pan like you do in your blueberry cheesecake galette?
Hey Caroline! This looks amazing. Was going to make it for a dinner party. Can I make the dough earlier in the day and keep it in the fridge until Iβm ready to roll it out? Thank you!!
This was ridiculously good. An unfussy way to make one of my favorite seasonal dishes.
I don't know if I've ever made a recipe the same day I read it, but I did with this! I made a bigger crust and doubled the filling, and subbed ricotta for mayo. OMG, I cook a ton but this was maybe the best thing I've made this summer, just perfect. Thank you!
I love galettes! You can get so creative! I make on with thinly sliced beets and sweet potatoes, along with goat and parm cheese. I will often make a whole wheat crust. I am absolutely making your recipe!