My goal for the Summer was to stop eating at drive-thru restaurants! So now I cook a meal for Olivia and myself and we sit down at the table. It is so cute watching her little manners. She loves to use real cloth napkins and I can barely handle the cuteness. Yesterday, I decided to make her a tomato galette and salad. I was out of lemons and really didn’t want to pop over to the store. So we went for a walk to try and score one from a neighbor!
A ton of my neighbors have lemon trees so I figured it wouldn’t be too hard. We got lucky right away and the neighbor was too happy to help save us a trip to the store. He even gave us a bundle of fresh tomatoes and herbs! Score!! So I popped right home and began baking.
I absolutely love the simplicity of a tomato galette. Including all the different things you can do with it. For my tomato galette, I make a simple pie dough crust and then fill it with whatever. This time, I searched through the fridge to see what would go with the basil, thyme, and tomatoes. I found some feta and shallots, which were so perfect!
Here’s how I made my tomato galette and arugula peach salad.
Heirloom Tomato Galette
Pre-heat to 350. Use a simple pie dough store-bought or homemade and roll it into a square or circle whichever is easier for you. Place on a cookie sheet lined with parchment. Dice one medium shallot, pick leaves off two sprigs of thyme OR dice 5 leaves of basil and cut tomatoes into slices. Mix thyme or basil, shallot, and goat cheese in a dish then spread evenly on pie crust. This will help the dough from getting soggy! Arrange tomatoes on top and sprinkle with more basil or thyme. Fold small sections inwards about an inch and a half to create a crust. I did an egg yolk wash so the crush would get extra crispy.
Pop in the oven for 35-40 minutes!
Arugula Peach Salad
For the salad, I juiced half of a lemon and added it to one tablespoon of olive oil. a pinch of salt and pepper in a mason jar. Shake, shake, shake. Wash arugula and slice one peach. Arrange arugula in a bowl and toss with dressing. Let sit while you prep your meal. Right before serving sprinkle on arugula, sunflower seeds, and peach slices. This is the BEST salad. My husband and daughter request it all the time and it goes with everything.
What are some of your favorite summer recipes? Share in a comment below!