tomato gallery
hi friends, lovers + people probably related to me —
83 — did one of my favorite things this week which was wearing teeny block heel slide sandals with shorts — made my legs feel miles long + gave me terrible blisters
love late summer tomatoes hate everything else
it still feels like summer outside + there are tomatoes everywhere so you might as well take advantage, ina garten august might be over but physically we are in linen shirt szn + still taking jeffery applications. tomato gallery is basically a galette, but i can’t spell galette on the first try so gallery it is.
ingredients for the crust
2½ cups all-purpose flour
2 teaspoons sugar
a couple cracks of salt
2 sticks + 4 tbs of kerrygold butter — cut into cubes
1 tablespoon apple cider vinegar or distilled white vinegar
¼ cup ice water, plus more as needed
1 egg
ingredients for the inside
heirloom tomatoes of various colors + sizes
garlic
heavy cream
parmesan
whole milk ricotta
salt + pepper
basil
steps
1st go to the farmers mkt, talk to your tomato guy — get some good juicy heirlooms that you want to use today. make the pie crust, i used alison roman’s but with salted butter, bc i am a salted butter girl exclusively.
2nd while your pie crust is chilling, finally put away your laundry it’s been two weeks and you need to do laundry again. then whip the ricotta - combine the whole milk ricotta, some parm, enough salt + pepper to make you feel something in a food processor.
3rd slice your tomatoes + lay them on a paper towel - sprinkle with salt, that way your gallery doesn’t get too soggy. roll out your dough i used both pie crusts for a giant one, you can use just one if you want a smaller more personal sized. it’s okay if your dough cracks in places just patch it up. pre-heat the oven to 400. transfer the rolled out dough to a large parchment covered sheet pan. sprinkle a generous amount of parm then layer your tomatoes with some grated garlic & lots of salt + pepper. fold in the edges of the dough + brush with egg wash, or if your me + did not have eggs use a little heavy cream. bake in the oven for 50-60 minutes you want the edges to be nice + burnished.
4th let cool slightly + dollop with whipped ricotta + lots of fresh basil. take a picture bc she’s absolutely gorgeous.
particularly good things i consumed recently
mi tocaya w/ kaitlyn — half-priced cava, chips + salsa, aguachile + enchiladas potosinas, the burrito.
giant w/ sydney — grilled plum tomato salad, sweet & spicy peppers, onion rings, bucatini, caramelle + dark chocolate microwave cake
a long walk home from the loop on a beautiful thursday evening
this memoir + this memoir — both are good, both v. bleak + yet v. funny at times
outside voices w/ caroline — cheers to new friends + always getting the fries
currently consuming
a cup coffee while i write this + a couple licks of frosting from molly’s + mine joint birthday cake. hope everyone has a relaxing long weekend.
as always,
mk