It’s my first international business trip, down to California for my day job’s annual general meeting. Three days of working hard and playing harder. I’m exhausted just thinking about it.
I’m also trying hard not to think about the pile of work still on my desk. Most of my colleagues started the party down south earlier in the week, but I stuck around home base until the very last minute in the hopes of somewhat mitigating the work tornado on Monday. I did get a lot done yesterday… but Monday will still be a long one.
We make a lot of galettes on this blog, but for good reason. They’re wildly versatile, incredibly easy, and deadly delicious. They’re right up there with frittatas for a simple, impressive and satisfying way to clean out one’s fridge.
And yes, I am adding slow-roasted tomatoes to yet another recipe. Have you made slow-roasted tomatoes yet? YOU SHOULD. I can’t rave enough about these beautiful rockets of flavour. They’re like Franks Red Hot- put that sh*t on EVERYTHING.
I really should have brought a slice with me… why is airplane food so terrible? It’s 2015, we should have figured this out by now.
Aaaand, some other Port and Fin galette favourites:
|Slow-Roasted Tomato Galette with Roasted Corn & Feta Cheese|| |
- 3 Tbsp plain yogurt
- ⅓ cups ice water (with ice cubes in it)
- 1 cup flour
- ¼ cup cornmeal
- 1 tsp sugar
- ½ tsp salt
- 7 Tbsp unsalted butter, chilled and cut into cubes
- 1 egg, lightly beaten
- 10-15 slow roasted tomato halves
- 1 cob of corn, roasted, niblets cut off
- ¼ cup feta cheese, crumbles
- Slow Roasted Tomatoes:
- Tomatoes, halved horizontally
- Olive oil
- Fresh thyme, leaves picked
- Salt and pepper
- Slow Roasted Tomatoes (if you don't have a batch already in the fridge/freezer): Preheat oven to 250 degrees. Line a large baking sheet with parchment paper. Lay tomatoes on the baking sheet, skin side down. Lightly brush the tops of the tomatoes with olive oil. Sprinkle with salt, pepper and thyme leaves. Bake for 3.5-4 hours, until dried but still juicy.
- In a large mixing bowl, combine the flour, cornmeal, sugar and salt. Work the cubes of chilled butter into the flour mixture until the mixture crumbles into pieces that range in size from 'bread crumbs' to 'small peas.' The smaller pieces make the dough tender, the larger ones make it flaky.
- Remove the ice cubes from the ice water. In a small bowl, mix the yogurt and the ice water together. Sprinkle the yogurt mixture over the dough, one tablespoon at a time. With your hands, gather the dough together- it will be very soft but try and resist the urge to overwork it, rest is key in this recipe. Trust in the dough! Wrap the dough in saran wrap and refrigerate for at least two hours (or freeze up to one month!).
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the galette dough until it forms a ~1/8 inch thick circular form. Transfer dough to lined baking sheet. Sprinkle half of the corn on to the middle of the galette dough. Arrange roasted tomatoes in the middle of the dough, leaving 1-2 inches around the edges- this is what we will eventually fold in. Sprinkle the rest of the corn and the feta cheese on top of the tomatoes. Fold the edges of the galette in- this doesn't need to be perfect, the beauty of a galette is in it's rustic look.
- Lightly brush the folded in edges of the dough with egg wash. Bake for 30 minutes, until the crust is golden brown. Let cool for 10 minutes before slicing and serving. Top with fresh basil just before serving.