Comments on: Bust out those heirlooms with a Tomato Galette!

By: brandi

brandi — Mon, 28 Jun 2010 19:46:30 +0000

yes Patt, it’s me!

By: Patt

Patt — Sat, 26 Jun 2010 03:44:45 +0000

Brandi…is this you??? One of the Pastry 14?

By: The First Fruit Pie of Summer « I made that!

The First Fruit Pie of Summer « I made that! — Mon, 14 Jun 2010 16:55:55 +0000

[...] wanted to make a lattice top, so I decided to use the frissage technique (more detailed instruction here) for my pate brisee dough. This dough gives plenty of flake without all the puffing up of a [...]

By: Homemade Pop Tarts! « I made that!

Homemade Pop Tarts! « I made that! — Mon, 25 Jan 2010 06:57:54 +0000

[...] made a pie dough using the smear technique, making butter chunks a little smaller than usual. My goal was to have a flakey dough, but to keep [...]

By: Pie. Dough. The Movie. Except Without Pictures. « I made that!

Pie. Dough. The Movie. Except Without Pictures. « I made that! — Sun, 13 Dec 2009 19:43:50 +0000

[...] I use the 3:2:1 ratio, but I treat the dough like a quick puff. There are other techniques, (I use this one when making galettes, because I don’t want such intense flakes there.), but I like this one [...]

By: Apple Dumpling, Where Have You Been All My Life? « I made that!

Apple Dumpling, Where Have You Been All My Life? « I made that! — Tue, 20 Oct 2009 19:07:52 +0000

[...] Make pastry. Directions for that here. Let pastry relax in fridge for an hour while you prep apples and prepare [...]

By: Yasmeen

Yasmeen — Sat, 26 Sep 2009 00:58:20 +0000

Hi Brandi, I love this recipe and I am obsessed with heirloom tomatoes… (this is pretty common I hear) so thanks for the awesome post!!

By: brandi

brandi — Mon, 21 Sep 2009 16:58:34 +0000

Ooops Sorry! Sometimes I get so excited about technique that I forget about recipes…That sounds about right though, the water amount changes depending on the weather and the dough gods. It’s best just to keep adding until you can press it together and it looks like dough instead of shaggy crumbs. I’m so glad you liked it, it’s my favorite way to celebrate fresh heorloom tomatoes.

By: Heirloom tomato «

Heirloom tomato « — Mon, 21 Sep 2009 16:47:34 +0000

[...] Not a vegetable, but a fruit. Forget the fig as a metaphor for passion… it’s the tomato. Chemically they’re truly aphrodisiacs. I think tomatoes are the sirens of the garden. Cooking a tomato sauce is the epitome of slow food. See what a friend does with a few heirlooms and a great pastry crust. Brandi in San Fransicco has a great foodie blog. [...]

By: Stephen

Stephen — Mon, 21 Sep 2009 16:23:24 +0000

I made the gallette this weekend… well it turned out perfect and this pastry recipe is fabulous. We added some black zebras and heirloom greens to the mix… what a look! Brandi did you intend to leave off the ingredient list for the pastry? We guessed and referenced other recipes. We came up with 2 and half cups of flour, 1/2 cup cold water and 2 sticks butter. It yelded 2 disks. We broiled the top just for a few minutes to steam off some of the excess juice and crisp the dough.