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The Los Angeles Times had a recipe this week for a Savory Tomato Galette and we were firing up the wfo for beer-can chix and thought this recipe would be super in the wfo.
You make a simple non-sweet Galette (pastry) dough. I imaging a store bought frozen would be fine but it was simple to make. Flour, Crisco, butter tsp of salt-sugar-cider vinager & ice water...you get the message.
Inside was cut up heirlooms tomatoes, garlic, kalamata olives, evo, salt, pepper (draining in a colander for the 2 hours that the dough was setting up in the frdige), We forgot to buy fresh garlic so I had shallots instead.
WFO was 450 deg, it was done in 20 minutes:
And the finished product (before the basil strips were strewn on top):
Ate at room temp as a side to the chix. The rich dough was great with the ripe tomatoes. We'll make it again but also do it with a sweeter dough and sliced peaches, raspberries, almond slivers and sugar instead for a wfo desert rustic galette.
You make a simple non-sweet Galette (pastry) dough. I imaging a store bought frozen would be fine but it was simple to make. Flour, Crisco, butter tsp of salt-sugar-cider vinager & ice water...you get the message.
Inside was cut up heirlooms tomatoes, garlic, kalamata olives, evo, salt, pepper (draining in a colander for the 2 hours that the dough was setting up in the frdige), We forgot to buy fresh garlic so I had shallots instead.
WFO was 450 deg, it was done in 20 minutes:
And the finished product (before the basil strips were strewn on top):
Ate at room temp as a side to the chix. The rich dough was great with the ripe tomatoes. We'll make it again but also do it with a sweeter dough and sliced peaches, raspberries, almond slivers and sugar instead for a wfo desert rustic galette.
We expect results!
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You really should start a thread like the "dude". Also, pair it with a wine, you obviously have that down. 
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