Len's Recipe of the Month - September 2021

 

As the summer closes out, we are coming to the end of "fresh garden tomato" season.   It's really the only time of the year I will eat a sliced tomato.   But here's one last recipe for you to use on those red beauties. 

A tomato galette.

Ideally, you will need two juicy and fresh tomatoes.   Slice them into 1/4 inch slices.  Put them in a strainer over a bowl.   Kosher salt them to death.    This will let the liquid drip through the strainer.

Preheat your oven to 350 degrees.

Now you can make your own dough and crust, but it's just as easy to use the Pillsbury ready made stuff.    Place a piece of parchment paper on a cookie sheet.  Roll out one of the pie crusts into a circle.

Leaving about an inch on the sides, spoon and spread some Dijon mustard on the crust.   Then get some shredded mozzarella and spoon that liberally over the mustard.

Slice up one shallot.   

Now take the drained tomato slices and latice them like dominoes over the cheese.   Spread the shallots on top.   Now fold the sides back and pinch them together.   

Beat an egg and using one of those small food brushes, spread it all over the exposed pie crust.   This will get you a nice brown crust.

Bake for about 30-40 minutes.   Remove and cool for an hour.   Serve.

And relish those tomatoes one last time.

Dinner last night:   The pre-game buffet at the Dodger Stadium Club.