Nothing says summer like fresh tomatoes and basil, especially when I pull them out of my own garden and bake a tomato galette, a free form, rustic tart. I chose a tomato tart today in celebration of the Tomato Art Festival in East Nashville. It’s all things tomato including a Tomato King and Queen. Last year we had the best time and I wrote about it here, and I’ll be heading over there sometime around noon with thousands of others who come out to support one of my favorite summer festivals.
A tomato galette is not only tasty but it’s super easy and I can prove it. I squeezed this into my schedule today. Aside from painting tables and bookshelves, I baked a blueberry cobbler, a peach tart, made a homemade peach vinaigrette, a brunch for my mom, and a salad of grilled fruit for a dinner at the neighbors. During this entire process, my house was upside down, I was a hot mess and my dog ended up with a hot pink tipped tail. I’m one of those creative people whom, on some days, can’t decide which direction to take. I want to write. I want to paint. I want to cook. Sometimes, I get myself so confused that I start all three and flit from one thing to another. On some days, right in the middle of this war with myself, I even go exercise. Some days I feel so lazy and unaccomplished because I run in circles and forget to wipe up spilt paint. Other days, I take a look around and feel like an artist, a designer, a chef. I’ve come to terms with this part of me that doesn’t do things in an orderly fashion. I’ve made peace with chaos and the way I work through stress. Somehow I manage to perfect things that people find challenging, like pie dough. I do have kitchen failures, and trials, and lots of dirty dishes. It might be the very reason that on certain days, I choose a rustic tart instead of a pretty tart.
This tomato galette expresses the harried, creative, possibly nutty me who gets so wound up with projects that I literally throw a dish together. It’s still delicious. I’m drawn to rustic food. I’m drawn to galettes, in general. I see the hands in the chef, and I haven’t yet eaten a galette that didn’t make me want another piece. Pastry crust, after all, is one of man’s best discoveries.
I added chopped basil to the flour, before I added in the butter.
Add in as many tomato slices as you can. I ended up not having enough, once it baked. I have a small garden with lots of tomatoes that aren’t doing as well as they could be, due to the heavy rain this summer. It has rained every day for the past 7 days. Some of those days have been serious downpours and this is not good tomato news. I just read that I need to get out there and trim the leaves on the bottom and spay all the leaves with a milk/water solution. I’m willing to try it, because I love those delicious red, juicy tomatoes. Even with my tomato angst, I was still able to gather a handful for this tart.
Add fresh basil, again, once you take it out of the oven.
- 1¼ cups flour
- 1 teaspoon salt
- 1 tablespoon fresh basil, finely chopped
- 7 tablespoons butter, chopped and frozen at least 15 minutes
- ⅓ cup iced cold water
- olive oil
- sea salt
- 2 - 3 ripe tomatoes
- Mix together flour, salt, basil in food processor.
- Add in butter and count to ten. Butter will be in little pieces (pea size).
- Stream in iced water.
- Put dough into a plastic bag for at least thirty minutes. Use same method as my basic pie dough.
- Slice tomatoes, drizzle with olive oil, season with salt and pepper.
- Roll out into circle 2 inches larger than the size you want to make.
- Brush inside with olive, except for the part that will be folded down.
- Arrange tomatoes, and season with salt and pepper.
- Fold over about an inch of the pie dough.
- Bake at 425 for 30 minutes.
- Serve with fresh basil.