|Remember, tomatoes are fruits. They make great "pies."|
If you've never made a tomato galette, you are in for a real treat. For as long as you live, it is something you will anticipate preparing every summer harvest.
Oh, and it's not real complicated! It is easier than preparing a tomato pie (see below), but equally delicious. Remember, tomatoes are fruits, not vegetables, so they make great pies.
I like the advice from America Test Kitchen to use gruyere cheese on the bottom crust ... with a thin layer of French mustard. But an aged cheddar would work as well ... to prevent it from turning overly soggy. If serving warm, I like to add a bit of mozzarella for that ooey-gooey effect. It's your call. Just don't use American cheese or Velveeta!
Try to use multi-colored tomatoes. One yellow always looks nice. If you don't have shallots, use thin-sliced rings of sweet onions. Use a large shallot or two medium. And don't forget the basil.
Seriously, you should make this.
Here are the filling ingredients. Use whatever crust you desire.
I am also including the link to my favorite tomato pie from Phyllis Stokes' website. Sadly, she and her husband have passed. What a fascinating wonderful couple. But her son, Steven, is keeping her channel going, adding his own flair and recipes. She did finally write down the recipe. And do use fresh basil! I also like a bit of fresh pepper and a pinch or two of Italian herbs. It's your call.
Here are her filling ingredients: