After coming home from a morning of shopping at our local outdoor market, it was a must that something be made using all of the incredible produce! There is not much that I love more in the summertime than being able to use fresh, local, unbelievably tasty fruits and vegetables in my baking. At the Capitol Market, the outdoor farmer's market is in full throttle during the summer months. From local peaches to peppers, tomatoes to thyme, you can find it all. The only thing that keeps me from buying each and every hydrangea plant is the fact that they wouldn't all fit on our little porch!
So, in the end, I brought home a few pounds of gorgeous, multicolored tomatoes, hardly able to contain my excitement to get into the kitchen with them! Before I could even put them away, I dug right into an incredibly juicy and sweet orange tomato—a tomato a day keeps the doctor away, right?
What can I make with these without taking away from their naturally perfect flavor? I instantly went with a galette! First off, there's a pie crust, so I know Roberto will absolutely love it. Second, it's an absolutely gorgeous dish, full of vibrant color and flavor. And lastly, with a little bit of homemade roasted garlic spread and some salt and pepper, this simple summer galette is nothing short of heavenly!
roasted garlic ingredients
Extra Virgin Olive Oil—2 tsp
Preheat your oven to 325˚ F.
Cut the tops off of each head of garlic.
Sprinkle with the salt, pepper and drizzle with the oil.
Wrap each head in separate pieces of aluminum foil.
Put on a baking sheet in the oven and allow to roast for 1 hour.
Once they are fully roasted (a wonderful aroma will fill your kitchen!), take out of the oven and allow to cool for about 10 minutes.
Take each head and pop out the individual cloves into a bowl. This will be super simple because they are so soft, many will just become mushy (in the best way possible!).
You are now ready to spread onto the bottom of your galette crust.
pie crust ingredients
Flour—6.75 oz, or 1 ¼ C
Salt—0.75 oz, or 1 TBL
Butter (cold)—4 oz, 1 stick/8 TBL
Extra Virgin Olive Oil—0.65 oz, or 2 TBL
Water (cold)—2.25 oz, or ¼ C
Combine the flour and salt in a bowl.
Cut the butter into small cubes, about hazelnut size.
Add the butter to the flour mixture, rubbing the butter into the flour so that it is completely coated.
Add in the olive oil and water; mix together so it forms a semi-sticky dough.
Wrap in plastic and store in the refrigerator until ready to use.
Tomatoes—3 medium (Using a variety of colors makes this galette fun and interesting!)
Red Pepper Flakes—pinch
Preheat the oven to 375˚ F.
Knead your pie dough on a floured work surface.
Roll into a large circle, about ¼“ thick.
Spread on the roasted garlic, leaving about an inch all around the edge of the circle—this is where you will be folding the dough over so you do not want any of your toppings on it.
Slice your tomatoes into ¼” thick slices, spread evenly on top of the roasted garlic. Sprinkle with the salt, peppers and oregano.
Now you fold the edge of the dough over the tomatoes, overlapping as you go around.
Beat the egg for your eggwash, and brush all around the edges of the galette.
Bake for 40 minutes, until lightly golden.
Allow to sit for 10-15 minutes before cutting and serving.