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Old 03-07-2017, 07:04 AM
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Default Everglades Tomatoes

Florida has a native tomato. They are not commercially harvested because of their size. They are great in salads, as a snack and Karen has made galettes using them with fresh basil and fresh motz, just like a Margherita pizza.

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Old 03-07-2017, 08:24 AM
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Default Re: Everglades Tomatoes

I forgot about the galette pics.

Ready to fold



Finished

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Old 03-22-2017, 06:18 PM
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Default Re: Everglades Tomatoes

That pizza looks incredible!

My mouth is watering!

Is there a whole layer of basil? Then fresh mozzarella balls then a layer of tiny tomatoes?

Is that it? Olive oil?

Lee
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Old 03-23-2017, 09:39 AM
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Default Re: Everglades Tomatoes

Hey Lee,

It's actually a galette made with a dough with a bit of cornmeal in it. I think we got the recipe from one of the episodes where Julia had guest chefs on every time, been so long I really can't remember. It can be used for savory, as well as sweet galettes (with a little sugar sprinkled on the dough before the filling goes down). Yes to all your questions, except for the olive oil. S and P of course. The golden brownish stuff that looks kind of like olive oil is actually juice from the tomatoes bursting. Those little suckers are really juicy, sweet, and low in acid. I usually make about 1-1/2 recipes for the dough, make 2 savory galettes and 1 sweet for dessert.

Have to be on the other computer, which Craig is using right now, but we can post recipe if anybody wants it.
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Old 03-23-2017, 09:46 AM
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Default Re: Everglades Tomatoes

I'll have to find a link.
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Old 03-24-2017, 11:21 AM
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Default Re: Everglades Tomatoes

Karen reworded and retyped since we couldn't find a link. Guess PBS doesn't keep recipes of old shows anymore. And it was Cooking with Julia, Dorrie Greenspan was the guest chef.

Galette Dough
Makes Enough For Two 8 inch Galettes

If you want to make 1 savory and 1 dessert galette, you’ll just need to lightly sprinkle some sugar over the dough before you fill it with whatever fruit you are using. We’ve done apples and fresh peaches, slicing both and adding a bit of sugar for the peaches, and lightly precooking the apples with a little butter, cinnamon and brown sugar, then cooling before filling the dough.

3 tablespoons sour cream (or yogurt or buttermilk)
1/3 cup (approximately) ice water
1 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon salt
7 tablespoons cold unsalted butter, cut into 6 to 8 pieces

Making Dough By Hand: Mix the sour cream and 1/3 cup ice water in a bowl. In another large bowl, mix flour, cornmeal, sugar, and salt. Toss the butter pieces in the flour mix a couple of times to coat. Using a pastry blender or fork, break down the butter into the flour, looking for pieces of butter in mixed sizes ranging from bread crumbs to small peas.

Sprinkle the ice water/sour cream mixture over the dough, 1 tablespoon at a time, tossing with a fork to evenly distribute. Once all the water/sour cream mixture is added, the dough should be moist enough to stick together when pressed. If it's not, add additional cold water, 1 teaspoon at a time. With your hands, gather the curds of dough together. The dough will be soft and slightly sticky but workable. Do NOT overwork.

Divide the dough in half, shape each piece into a disk, wrap in plastic wrap and refrigerate for at least 2 hours.

Making dough In A Food Processor: Mix the sour cream and 1/3 cup ice water together in a bowl; set aside. Place the flour, cornmeal, sugar, and salt in the food processor and pulse to combine. Drop the butter pieces into the bowl and pulse 8 to 10 times or until the pieces of butter range in size as above. With the machine running, add the sour cream mixture and process just until the dough forms soft, moist curds.

Chill the dough as above.

The dough can be kept in the refrigerator for a day or two, or it can be wrapped airtight and frozen for a month. Thaw in the refrigerator in the wrapping.
Tomato & Cheese Galette
1 portion Galette Dough, chilled
4 oz. cheese such as Monterey Jack Cheese or Moz or Gruyere, or your favorite, you can also mix the cheeses.
1/4 cup fresh basil leaves, torn
2 - 3 ripe tomatoes, cut into 1/4" slices. I like using the smaller tomatoes such as grapes or the everglades rather than slices.

Set oven at 400 degrees. Place the rack in the lower third of the oven. Line a baking sheet with parchment paper.

Roll out the dough to approx an 11" circle, 1/8" thick. The dough will be soft and difficult to work with - do your best and be fast. It can be patched. You'll need to lift it up now and then and toss some flour under it and over the top. Roll the dough up around your rolling pin and unroll onto the prepared baking sheet.
Scatter the basil then cheese (I like to add some freshly ground pepper at this point), onto the dough, leaving a 2"-3" border. Place the tomatoes on top of the cheese evenly. Fold the uncovered border of the dough up over the filling, allowing the dough to pleat as you fold it up, try to get the pleats more or less even, but remember it’s supposed to be rustic looking.

Bake the galette for 35-40 minutes, until the dough is golden brown and the cheese is bubbling. Transfer the baking sheet to a cooling rack and allow the pastry to cool for 10 minutes. Then slide the galette off the baking sheet onto the rack to cool further.

Serve at room temperature with fresh basil leaves as a garnish.

Last edited by Dogboa; 03-24-2017 at 11:28 AM.
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Old 03-24-2017, 12:49 PM
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Default Re: Everglades Tomatoes

Wonderful!

Copied and saved!

Thank you, guys!

Lee
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