On Sunday I had a no-children-or-parents-allowed pizza BRUNCH and I’m not being dramatic when I say: it’s the least lonely I’ve felt in YEARS. This week I’m coming down from the high of it and working through ingredients that didn’t make their way onto a pizza— chopped vegetables, cheeses, confit garlic, sauces, etc.
I’m in the mood to touch dough and it’s peak tomato season, so I obviously can’t not make a tomato galette. I’ve already assembled my classic flaky base and it’s resting in the fridge: 1.25 cups AP flour, 1 teaspoon sugar, 3/4 teaspoon kosher salt, 1 stick (4oz) butter, and ice water mixed with a small pour of apple cider vinegar. The tomatoes are sliced, salted and draining on a wire rack.
Now, normally I’d shred cheese into Duke’s mayo to go under the tomatoes like a good Southerner, but I’m trying to stay focused on my leftovers. I think I’ll spread an thin layer of jammy, leek-y red sauce mixed with Pecorino on the bottom, followed by grated + squeezed zucchini leftover from Monday. I know that sounds far too wet, but hear me out: I’m gonna try mixing it with an egg, herbs and a little cornmeal to help it firm up in the oven. On top, beautiful multi-color pieces of tomatoes from the garden and big crumbles of goat feta. A fun experiment of a pie!
That flaky crust! Your pie workshop with Milk Glass pie changed my game 4-Eva ❤️❤️❤️