A Flavor of July: Tomato Galette with Rosemary Crust

Tomato Galette with Rosemary Crust

After my delayed start in selecting June’s featured flavor (summer squash) and my equally delayed started in blogging anything this month, I too was about to call the whole thing off. In times like these where I have ideas I want to share but then can’t seem to  do so in the way in which I envision, I am always tempted to scrap the whole thing. But then I seem to remember something popular that got off to a weird start (remember how in the first season of Sex & The City, Carrie spoke directly to the audience?), and I realize the best way to make something better is to simply carry on.

If you saw the Instagram photo I tweeted out yesterday, you probably had a good idea of the flavor to come this month: tomatoes. For a blog that started out with the intention to share sweet baked treats, I certainly would not have guessed two vegetables (or one vegetable and for all intents and purposes a fruit that masquerades in most dishes as a vegetable) would start off  the monthly featured flavors.

Like coconut, I recognize tomatoes polarize eaters. Some love them, some hate them, and no one seems to fall in the middle. I happen to love them. For those of you that fall in the latter camp, just ignore me for a few posts this month.

Tomato Galette with Rosemary Crust

It is tough for me to want to cook or bake tomatoes they are so perfectly delicious as they come, not to mention when it is hot outside. There is just nothing like biting into a ripe, juicy tomato for a burst of summer flavor. But I have found enough tomato recipes that have intrigued me enough to try something new.

First up is a tomato galette with rosemary crust. I like to think of this galette as a fancy, yet very easy to make, variation on pizza. I could eat pizza nearly every day, but it is still nice to eat something pizza-like that is not actually pizza. I made the small, 8-inch rounds suggested in the recipe, and they were the perfect individual serving size for a full lunch.  Though I see no reason why a slice of tomato galette could not also be served as an appetizer.

Because the original recipe came from a vegan cookbook, it included a ricotta cheese substitute made from pine nuts. I am trying to eat a more plant-based diet, but I find giving up eggs and cheese is simply something I do not want to do at this time. So I opted to top my galettes with a puree of ricotta cheese (find out how to make homemade ricotta cheese here), olive oil and basil. In the future, I’ll likely top the tomato galettes with a few balls of mozzarella. Enjoy!

Tomato Galette with Rosemary Crust

Rosemary Tomato Galette
Recipe type: Entree
  • 2½ cups flour (I used 1¼ cups all-purpose and 1¼ cups white whole wheat)
  • 1 tablespoon sugar
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon salt
  • 1 cup shortening
  • ½ cup ice water
  • olive oil, for brushing
  • 2 large tomatoes, thinly sliced
  1. Whisk together the flour, sugar, rosemary, and salt.
  2. Use a pastry cutter to cut the shortening into the flour mixture until is has a sandy, crumbly consistency.
  3. Add the ice water, 1 tablespoon at a time, until the dough just holds together. You may not need to use all of the water; I used only 3 tablespoons.
  4. Form the dough into a disk, wrap in plastic, and refrigerate for 10 minutes.
  5. Once chilled, unwrap the dough and roll out to ⅛ inch thickness. The dough rolls out best when placed between a top and bottom layer of very lightly floured parchment paper.
  6. Cut the dough into circles (using a plate or round cake pan as a guide); you should have enough dough for three, 8-inch circles.
  7. Return the circles of dough to the refrigerator for another 10 minutes.
  8. Once chilled, brush the dough with olive oil.
  9. Layer the tomatoes, slightly overlapping, along the dough circles. Leave a 1-inch border for the crust.
  10. Fold the border over the edges of the tomatoes, and again, return to the refrigerator, this time for 15 minutes.
  11. Place the unbaked galettes on parchment-lined baking sheets.
  12. Brush the edges of the dough with olive oil.
  13. Bake at 375 degrees until the tomatoes look shriveled and the crust looks slightly browned, about 30-35 minutes.
  14. Allow the galettes to cool for at least five minutes before serving. The galettes are best served warm.
Pine Nut Ricotta: Blend 1 small head of roasted garlic, ¼ cup olive oil, ½ cup pine nuts (soaked overnight or boiled for 10 minutes then drained), 1 tablespoon of lemon juice, and salt and pepper to taste in a food processor.

Scenes From Northern Michigan

As mentioned in my most recent post, I spent the past two weekends vacationing with family and visiting with friends. Subsequently, I also spent the past two weekends doing anything but baking. Today, I settled back into my normal routine and spent the afternoon happily re-creating dishes to share with you throughout the week.

While I write up those recipes, I hope you might enjoy a few photos from the time I spent in Northern Michigan. The northwest corner of the state, from Bear Lake to Frankfort to Platte Lake to Glen Arbor, are all places dear to my heart. Though I must also say, as a born and bred Buckeye, this will be the only time you will ever see Michigan in one of my blog post titles without the words “Go Bucks, Beat…” in front of it. I hope you all are having a lovely summer!

Lake Michigan

The Path to Lake Michigan

Gwen Frostic

Gwen Frostic’s: One of my favorite places to spend some dough.

Overlook at Pierce Stocking Drive

Lake Michigan Sunset

Jolene and Her Sand Bucket Hat

Interestingly, she regularly refused to wear her lovely pink sun hat.

Scenic Overlook at Pierce Stocking Drive

Overlook at Pierce Stocking Drive

Cherry Republic

Cherry Republic: Another one of my favorite places to spend some dough.                       Or on this trip, Dad’s dough. Thanks for the treats, Dad!

Flowers at Gwen Frostic

Cake Mix Cookies

Cake Mix Cookies

Yesterday, I returned to my “normal” life after enjoying a relaxing, rejuvenating vacation. I got to spend time with my family, visit with some friends, swim, and read at my leisure. Despite a sinus infection or toothache (culprit remains under investigation) that resulted in a trip to an out-of-network doctor’s office and a pair of broken flip flops that resulted in a mile walk through the city while barefoot, I had a wonderful time.

I also accidentally dropped one flip flop from my remaining (and favorite) pair. It was given away by fellow beach combers to teenagers hiking along the beach before I realized it was missing. That resulted in a slightly broken heart and the need to shop in Mom’s closet.

Oh, and did you hear about that storm called a Derecho? It tore off roofs, took down massive trees, and knocked out everyone’s power. Yet still, I had a wonderful time. It’s amazing what a change of scenery and being around people you’ve loved for as long as you can remember can do to your spirit!

Cake Mix Cookies

I enjoyed reading the comments about where everyone would like to or plans to visit. Thanks to all who entered June’s  round of 2012′s 12 Months of Giveaways, and congratulations to the winner who left comment number 10, Corrie! Not so lucky this time? I plan to cheer you up with a super-delicious cookie recipe made from cake mix. And don’t forget to check back on July 12 for this month’s giveaway.

Now about those cake mix cookies. Just like the shoes from her closet, I pirated these cookies from my mom. She baked them and placed them on a platter. I saw them sitting on the counter unattended and thought, “that’s content I can use while I get back up to speed!” So I snapped some pictures as I sampled more than my fair share. Shameless.

In need of more recipes that make use of cake mix? Then check out my Things to Make With Yellow Cake Mix post or Pinterest board. Enjoy!

Cake Mix Cookies

Cake Mix Cookies
Recipe type: Dessert
  • 1 Box Cake Mix
  • 2 Eggs
  • ½ Cup Vegetable Oil
  • optional, chocolate or other chips
  1. Combine the ingredients in a large bowl and stir vigorously until well mixed.
  2. Place spoonfuls of dough onto a cookie sheet.
  3. Bake at 350 degrees F for 8-10 minutes.
Suggested combinations include yellow cake mix with chocolate chips (seen here) or chocolate cake mix with peanut butter chips.