Sunday, 13 October 2013

Green Tomato Galette



This year, we limited ourselves to two tomato plants. Any more and I find myself in a hate spiral fuelled by tomatoes. You know the one where you find yourself in the kitchen splattered in red whilst cursing passata. No? Just me? Ok. 

Then I watched as they grew. They flowered. They started producing fruit. I carefully weeded, watered and watched some more. One exploded with glossy red fruit. The other stuck two fingers up behind my back and was like "Nah. Green tomatoes for life. You mad?"


No. Not mad. They were perfect for eating green. Crisp, sweet and tangy. The went in salad, salsa, burritos and sandwiches. Oh, and I made a galette with some too. I would only advocate this recipe if your green tomatoes are fine for eating raw - some varieties will be too sour for this.


Ingredients

Pastry
170gr plain flour
115gr cold butter
1tsp onion/garlic powder (optional)
Pinch of salt and pepper

Filling
300gr firm green tomatoes
2tbsp parmesan cheese, finely grated

Egg Wash
1 egg yolk mixed with a teaspoon of cold water and a pinch of salt.


Method
1, In a large bowl, sift in the flour, salt, pepper and onion powder.  Cut the cold butter into chunks and rub in until you have a shaggy consistency.  
2, Add in a couple of teaspoons of ice cold water and bring together using two blunt knives.  You want a ball of dough that isn't sticky. Wrap in clingfilm and chill in the fridge for at least 20 minutes.  
3, Prepare your tomatoes by slicing them to around 3-4mm in thickness and lay them out on some kitchen roll. You need to dry them off a bit or you will have a galette that leaks like hell. 
4, When your pastry is chilled, preheat your oven to 190o/c and line a baking sheet with greaseproof paper.  
5, Roll out the dough to a very rough circle of around 20-25cm. Sprinkle a teaspoon of the parmesan onto the middle of the pastry leaving a 5cm gap around the edge. Top with the tomatoes, again leaving a gap. Sprinkle over the rest of the parmesan.
6, Fold up the edges of the pastry. It's supposed to look rough and ready so don't worry about any uneven flaps. Pinch any small tears together. 
7, Brush the pastry with the egg wash and bake in the over for 25-35minutes until the pastry is golden brown and the tomatoes are soft. 
8,  This is good eaten warm or cold.  


11 comments:

  1. This looks really interesting and I know what you mean about excess of tomatoes rage. My mum and dad grew a ridiculous amount this year - our greenhouse looked like a tomato jungle!

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    1. Thank you Laura, I'm so glad someone else has tomato rage!

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  2. What a great idea - i have a million green tomatoes!

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    1. Thank you :) I thought it was better than the inevitable onslaught of green tomato chutney making!

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  3. wow - how cool. i wouldn't think to bake a galette or tart with green tomatoes but you are convincing me!

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    1. Thank you e, I think it depends on your tomatoes - I have no idea what variety these tomatoes were but they tasted pretty good green!

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  4. Replies
    1. http://www.grams-to-ounce.com/

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