As we finish off this kick ass tomato season in the garden (I’ve decided to attribute it to the poopy duck water from their tub that we used as occasional fertilizer), I decided I wanted to celebrate the remarkably strong season we had, enabling us (after inhaling multiple bowls of caprese, of course) with our 14 plants to preserve 10 quarts of marinara, 4 quarts of chopped tomatoes, 6 quarts of salsa, 3 pints of spicy ketchup, and a pint of oven-dried tomatoes in olive oil. The husband suggested a tomato galette, so I found this phenomenal Tomato Goat Cheese Galette recipe (thanks, Pinterest!), and used a combination of heirloom tomatoes picked from our garden (Japanese Black, Abu Rawan, and a few smaller leftover San Marzanos), combining it with goat cheese, homegrown onions caramelized beautifully, honey harvested from our beehive, homegrown thyme, organic pastry flour, and brushing the crust before baking with a small duck egg courtesy of Miss Betty out back! It was SO insanely good!
Recipe notes: I halved the goat cheese as we wanted the tomatoes to be the feature, and I definitely followed the directions about shredding then freezing the butter to mix in the dough (brilliant ! I’ve never heard of that technique but will now do that for every dough recipe from here on out, it made it SO much quicker and cleaner!). The tomatoes were so good in it that I decided to save the seeds from one of the Japanese Black heirlooms for next year…YUM.