My garden is full of Cherokee Purple and Pineapple tomatoes, and we've got plenty of fresh thyme and basil growing, too. I love galettes, savory and sweet.
Although I like most of the cooks on ATK and Cook's Country, Christie is my favorite. I love her personality and sense of humor. She is talented and attractive. If I could hire a personal chef, she's the one.
@@hopegold883 Yes, I have watched this segment many times when the show airs on Create. She made sure we knew specific details that make this turn out the best.
Made this delicous galette last night and it was scrumptious. I was pleasantly surprised at the ease of it all and it did make the lovely "crunch" when we cut it. Thank you!
This is SUPERB!!$ I added a teaspoon of harissa paste to the mustard on one for a little warmth. Amazing! Don’t be afraid to use premade refrigerated pie crust if you’re pressed for time! Everyone makes Bridget’s face when they take the first bite!
I made this yesterday and the smell while it was baking was amazing. The crust was a little tough but oh this was so yummy! My husband said this is a keeper.
@@gennaterra It was something my dad loved which I had only once in Trenton New Jersey when i was really young. Then it was gone when those old style places went out of business as the people who ran them died off. He was always going on about tomato pies being better then Pizza it was good I do not know about better but it was good! Similar to sure but distinctly different at the same time.
Aahh that tomato galette has mymouth watering !!… next summer its going to be one of my must makes when my fresh tomatoes ripen out on my deck garden!..can hardly wait yummy yummit would be delish! Thankyou ..BEST..CHERYL😘
Instead of salting the tomatoes, lay the slices out on paper towels, changing them out for dry ones as they absorb the excess moisture. I’ve cooked tomato galettes with and without salt the tomatoes, and I personally like the no salt version better.
Very interesting - yesterday our newspaper published a tart recipe from a big name chef, using blind baked puff pastry. I tried it and the pastry was tough under a fork and too messy to pick up and eat with the fingers. It used fancy cherry tomatoes, which promptly fell off the tart and made splotches on one's lap. I think yours, using a more basic pie dough, will be much better.
Maybe I'm in a minority but puff pastry is not on my favorites list. Store bought is who knows how old and homemade is too time-consuming. I realize it's convenient to just buy a package, but certain dough types are in fact much better suited than others --to handle what's selected to top them.
Hi! I love America's Test Kitchen shows. I was looking through the list of shows and found that Season 19 Episode 23 (Latin Summer Favorites - Test cook Lan Lam makes Bridget the ultimate Grilled Mojo-Marinated Skirt Steak. In the Equipment Corner, equipment expert Adam Ried reviews boning knives. Then, test cook Keith Dresser and host Julia reveal the secrets to the best Peruvian Ceviche recipe) is missing as well as Season 20 episode 18 (Thanksgiving for a Crowd - In this episode, hosts Julia Collin Davison and Bridget Lancaster reveal the secrets to the ultimate Turkey and Gravy for a Crowd. Equipment expert Adam Ried shares his pick for stock pots, and science expert Dan Souza explains the difference between stale bread and dried bread). Can you please upload these episodes. I can't even find the recipes in those cut up episodes on this UA-cam channel. Thanks.
Looks fabulous and I plan to make. BUT please give weight measurements for the pastry. I can convert, but it would be much easier if ATK gave measurements in weight especially as I've seen various weights for AP flour. It would be nice to know what you used.
Great recipe. I always wondered, who's house is that we see in the break away shots? I'm guessing that's not really the test kitchen. It has that all American white picket fence look.
Just about any semi-dry, but still shreddable, cheese that you like the taste of would work for the bottom layer. Emmentaler, Gruyere, Monterey Jack... Whatever tickles you fancy. Parmesan, Romano, etc. work well for the top layer. A soft cheese like Mozzarella, although a classic pairing with tomatoes in Caprese Salad and such, would not be ideal for this galette unless added after baking.
They add salt when combining all of the ingredients together with the tomatoes. Why not just add all the salt at the beginning when the tomatoes were first salted?
I love Christie's little dance when she tastes it! Nothing like great food to inspire a little happy dance.
I can't tell you how many times I've made this!!! I even freeze several for the winter months. Its such a joy to taste in December ❤❤❤
My garden is full of Cherokee Purple and Pineapple tomatoes, and we've got plenty of fresh thyme and basil growing, too. I love galettes, savory and sweet.
Pineapple tomatoes are my favorite!!
Here for both those varieties 👌🏼 🍅
This galette is the winner! Looks so colourful and delicious
This was the most flavorful thing that I’ve ever tasted. I’ve made three of them in the past two weeks…..can’t get enough!
This was outstanding!!! It'll be a summer/fall staple in my house forever! I used aged cheddar and parmesan Reggio. OUTSTANDING
Christine is a sweet heart and great cook.
and she knows 12 inches when she sees it
very impressed just have followed instructions to the letter and hoping my pastry is dry i have learned a lot from this..thank you x
My daughter grew cherry tomatoes in the house this winter. I'm making it again!! Jan 2023! So very very good
Although I like most of the cooks on ATK and Cook's Country, Christie is my favorite. I love her personality and sense of humor. She is talented and attractive. If I could hire a personal chef, she's the one.
Also really detailed instructions. The camera work is always good. But I thought her instructions were if anything more thorough than usual.
@@hopegold883 Yes, I have watched this segment many times when the show airs on Create. She made sure we knew specific details that make this turn out the best.
Made this delicous galette last night and it was scrumptious. I was pleasantly surprised at the ease of it all and it did make the lovely "crunch" when we cut it. Thank you!
This is SUPERB!!$
I added a teaspoon of harissa paste to the mustard on one for a little warmth. Amazing!
Don’t be afraid to use premade refrigerated pie crust if you’re pressed for time!
Everyone makes Bridget’s face when they take the first bite!
I made this yesterday and the smell while it was baking was amazing. The crust was a little tough but oh this was so yummy! My husband said this is a keeper.
Outstanding, made ALL SUMMER,with garden tomatoes. Added caramelized Vidalia onions! Oh my goodness ❤
My wife makes this every summer with tomatoes from our garden. It's very delicious!
This gives the vibes of your teacher/boss standing over while you work and it being uncomfortable
OMG!!! I can't wait to get home from work to make this for dinner. This looks fabulous! Thank you ladies :-)
Looks like a great appetizer. Might just have to make it this long weekend.
Made this last night! Everyone loved it!
Pulsing the blade after emptying will help/cleanup. This works especiially well/liquids.
I've made this recipe a couple of times. So fresh and delicious!
It reminds me of a old New Jersey delight a tomato pie a precursor to the Pizza.
"Precursor to the Pizza"? OOOOOOKAY. Dear world... make sure you note I'm quoting!!
@@gennaterra It was something my dad loved which I had only once in Trenton New Jersey when i was really young. Then it was gone when those old style places went out of business as the people who ran them died off. He was always going on about tomato pies being better then Pizza it was good I do not know about better but it was good! Similar to sure but distinctly different at the same time.
I just fell in love! Thank you Christie!
they are delightful!
Aahh that tomato galette has mymouth watering !!… next summer its going to be one of my must makes when my fresh tomatoes ripen out on my deck garden!..can hardly wait yummy yummit would be delish! Thankyou ..BEST..CHERYL😘
Excellent presentation! Thank you!
Instead of salting the tomatoes, lay the slices out on paper towels, changing them out for dry ones as they absorb the excess moisture. I’ve cooked tomato galettes with and without salt the tomatoes, and I personally like the no salt version better.
10:10 says it all. I'm so going to try to make this!
A perfect meal to use all the fresh tomatoes 🍅😋
I cant wait to make this. I so enjoy you all.
I want a peice,,looks so 👍
Ladies, that juice is perfect to use as a salad dressing!
winnie the pooh: pizza
tuxedo pooh: tomato galette
Yummy! I can't wait to make this❤️
Very interesting - yesterday our newspaper published a tart recipe from a big name chef, using blind baked puff pastry. I tried it and the pastry was tough under a fork and too messy to pick up and eat with the fingers. It used fancy cherry tomatoes, which promptly fell off the tart and made splotches on one's lap. I think yours, using a more basic pie dough, will be much better.
Maybe I'm in a minority but puff pastry is not on my favorites list. Store bought is who knows how old and homemade is too time-consuming. I realize it's convenient to just buy a package, but certain dough types are in fact much better suited than others --to handle what's selected to top them.
I need this recipe in my life!
I’m making this this weekend!
Fantastic recipe. For those who bake by weight, 1.5 cups of AP flour should be 180 grams. (This according to the King Arthur Flour conversion chart.)
Looks YUMMAAAA!!!
Looks yummy!
That look and I'm sure smell very yummy! I'm going to try this on my hobby. But I would love to see how you lady's can improve on bruschetta
That is exactly how native Italian grandma's roll out their dough.
Wow wow wow !!!
Hi! I love America's Test Kitchen shows. I was looking through the list of shows and found that Season 19 Episode 23 (Latin Summer Favorites - Test cook Lan Lam makes Bridget the ultimate Grilled Mojo-Marinated Skirt Steak. In the Equipment Corner, equipment expert Adam Ried reviews boning knives. Then, test cook Keith Dresser and host Julia reveal the secrets to the best Peruvian Ceviche recipe) is missing as well as Season 20 episode 18 (Thanksgiving for a Crowd - In this episode, hosts Julia Collin Davison and Bridget Lancaster reveal the secrets to the ultimate Turkey and Gravy for a Crowd. Equipment expert Adam Ried shares his pick for stock pots, and science expert Dan Souza explains the difference between stale bread and dried bread). Can you please upload these episodes. I can't even find the recipes in those cut up episodes on this UA-cam channel. Thanks.
looks awesome!
🤩 my kind of Summer galette!
Pass me a slice of that tomato quiche. Love it.
"Quiche"? There's no egg in this galette.
맛있을것같아요it looks delicious
This looks delicious! And is so on my list of “to do” 😁🍅 💯 love the idea of the addition of Dijon and gruyere 👌🏼
I''m getting hungry!
Looks fabulous and I plan to make. BUT please give weight measurements for the pastry. I can convert, but it would be much easier if ATK gave measurements in weight especially as I've seen various weights for AP flour. It would be nice to know what you used.
Bridget's tombstone will probably say more cheese and bacon please.
Great recipe. I always wondered, who's house is that we see in the break away shots? I'm guessing that's not really the test kitchen. It has that all American white picket fence look.
Yum!
Doing this today
Beautiful and delicious
"You roll enough dough, you know what 12 inches looks like"
Christie should have been my mom!
Now I’m hungry.
Oh my God! You make it look so easy!
Hmm, could you up the tomatoey-ness by using the tomato water as the liquid for the crust?
Panera no longer makes my favorite Breakfast Tomato Soufle. I would love to see ATK version of a Breakfast Tomato Soufle.
This recipe just came in time for my home grown large heirloom tomatoes. Just wondering, what other options of cheese could I just here?
Just about any semi-dry, but still shreddable, cheese that you like the taste of would work for the bottom layer. Emmentaler, Gruyere, Monterey Jack... Whatever tickles you fancy. Parmesan, Romano, etc. work well for the top layer. A soft cheese like Mozzarella, although a classic pairing with tomatoes in Caprese Salad and such, would not be ideal for this galette unless added after baking.
@@seikibrian8641 Thanks for the tip! I can't get gryier cheese from my local grocery so I was curious too about what would or would not work. 😀
@@makesomejoy It's actually spelled gruyere. I've actually found it at Walmart.
Looks amazing. Christie’s voice sounds like Gayle Belcher from Bob’s Burgers
They add salt when combining all of the ingredients together with the tomatoes. Why not just add all the salt at the beginning when the tomatoes were first salted?
Don't care for Chefs that say it's difficult.
If I have learned anything from this..Christine KNOWS 12 inches when she sees it...
45-50 minutes at what? Fahrenheit, please.
"I know what 12" looks like ". No woman does. Sorry, couldn't resist...
What a shame when I saw the cheese, I thought I was able to veganize it
Don't the stores have vegan cheese
When she knows what 12 inches looks like a little too well
Perhaps she's uses a ruler a lot.
You might want to disallow toe fungus ads in the middle of food preparation videos!! Yuck!