Plum tomatoes going for their closeup
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Long boil sauce
Lasagna with simple, quick, tomato sauce
Extra roasted veg sauce – can’t decide if I should freeze it right away, and do something else with it – like zucchini parm …
Tomato butter sauce
Marcella’s tomato butter sauce
Cherry tomato, summer squash & corn galette – my version of Smitten’s
DebS Burst Cherry Tomato, Summer Squash & Corn Galette (Smitten is Deb P.)
For starters, I made my own crust: 1 1/2 cups all purpose flour, 2 tsp sugar, 1 tsp salt, 1 stick of butter, 1 TBLS vegetable shortening, about 4 TBLS cold water. Combine the flour, salt and sugar in the bowl of a stand mixer – or in a large mixing bowl. Slice the butter and vegetable shorting into the bowl, and cut in the shortening until it resembles coarse crumbs using the paddle attachment for the mixer, or a pastry blender, or two knives or your fingers. Switch to a fork if mixing by hand. Drizzle in the water a tablespoon at a time, mixing, until the dough clumps. Shape into a disk, either set aside if you’re making the galette right away (I just wrap it in my pastry cloth and set in a coolish place in the kitchen), or wrap in plastic and chill.
For the filling:
a good size glug – about 1 tablespoon olive oil
3 cups cherry or grape tomatoes
big pinch of Kosher or coarse salt
1 small summer squash, cut into large dice
2 cloves of garlic, minced or put through a press
the kernals cut from 1 ear corn
freshly ground pepper
a few sprigs of fresh basil, julienned
about 1/2 cup grated Parmesan
Milk for brushing – whole or 2%
Make filling: Heat the olive oil in a wide deep skillet with a lid. Add olive oil, tomatoes and salt to the pan, then cover and heat over medium high heat. Shake the skillet to roll the tomatoes around from time to time. You’ll hear some pops as the tomatoes burst a little. When most have, remove the lid, turn heat down a bit, and add the squash and garlic. Saute until the squash is softened, and add corn and grind in some pepper. Cook uncovered until most of the juices boil down. Stir in the basil. Transfer mixture to a large plate and spread it out – you can even pop it in the fridge – so that it will cool faster. You want it cooled to lukewarm so it won’t melt the crust when you assemble the galette.
Assemble galette: Heat oven to 375°. On a floured surface – I like a pastry cloth – roll the dough out into a rough circle, as big as you can get it – I think mine was about 14 – 16. Transfer the crust to a parchment-lined baking sheet; I used a 14-inch dark colored pizza pan – dark is good for a crisper crust. I fold the dough gently in half, without pressing down, just kind of flop it, then unfold it onto the baking pan. Spread the Parmesan onto the crust in a rough circle (or half circle if you have somebody like one of my guests, who doesn’t eat cheese), leaving a pinch or two behind for topping the crust. Spread the tomato-squash-corn mixture onto the center of the dough, trying to leave behind any liquid that has puddled on the plate. Fold the crust over the filling, brushing with milk as you go, pleating the edge to make it fit. The center will be open. Brush the crust with more milk, and sprinkle with last pinches of Parmesan (or sprinkle the cheese half with Parmesan).
Bake the galette: For 30 to 40 minutes, or until puffed and golden brown. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. One of the leftover wedges was even good cold for breakfast next day and that was the no-cheese half.
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Another version with chopped tomatoes, like what we’re eating today:
Same crust.
Filling:
one large shallot or about 1/3 cup chopped sweet onion, white or purple
the kernals cut from 3 ears of corn
2 TBLS butter
a pound to a pound & a half of tomatoes, blanched, peeled, seeded, and chopped
salt and freshly ground pepper
1/4 cup grated parmesan
2-3 TBLS basil pesto, store bought is perfectly OK
Melt the butter in a deep wide skillet, and add the shallot. Saute a few minutes until softened and then add the corn. Cover the pan and cook about 5 minutes until the corn is almost cooked through, then add the tomatoes and salt and pepper. Bring to a boil, then reduce heat and cook until most of the liquid is evaporated. Cool.
Assemble:
Proceed as above until you get the crust into the pan. Spread the pesto on the crust, then top with the Parmesan, and the cooled filling. Top with the optional cheddar cheese, and pleat and bake and eat as above.
Corn-tomato galette
