Chef Claire Thomson’s new cookbook is dedicated to the juicy summertime fruit.
As far as the “ szns ” go , tomato is for sure up there . summertime is here , and that means slice into juicy , heirloom tomatoes , tasty enough to enjoy on their own ( perhaps with a sprinkle of salinity ) . But once you reach the dog daylight , you might find yourself with an overabundance . That ’s where UK - base chef and source Claire Thomson ’s cookery book , Tomato : 70 recipe Celebrating the Extraordinary Tomato , comes in .
Thomson ’s cookbook , however , is not give solely tofresh tomatoes . She also pays equal aid to force out love apple , which are carry on at premier freshness to allow for cooks to enjoy the fruit twelvemonth - round . “ I always wanted this to be a book of two half : fresh in the summer and put up , canned , or processed for the winter month , ” she articulate . “ It ’s the versatility of tomatoes as an fixings that go down it aside . ”
Thomson makes it clear that there ’s no right field or wrong way to feed a Lycopersicon esculentum . While some might find it profanation to bake a summer tomato plant , for exemplar , Thomson turn the idea on its head with an effortlessly elegant love apple and goat cheese galette . When you broil a fresh Lycopersicon esculentum , you caramelize the skin , force wet , and further intensify those peak flavors .
Photo by Sam Folan
This galette is great for its no - fuss nature . The more rustic - looking , the better , so do n’t endeavor for beau ideal . In this recipe , Thomson provide the option of using storehouse - bought pastry dough dough without compromising on flavor . Simply sparge the gelt with grated parmesan , then fold the pastry over itself a few clip to create layer of tall mallow .
you’re able to even throw in some fresh ground pepper for a heating spice , or new blame thyme . “ I fuck giving people plug to jazz up their cookery , ” she says . “ Store - bought shortcrust pastry can be quite boring . ”
As for what gets tucked inside , the recipe calls for shallots softened with butter , voiced Capricorn the Goat tall mallow , and , of grade , fresh tomatoes . Thomson advise picking up different sizes and color , to enhance the visual constituent .
“ For a perfect Lycopersicon esculentum in the summertime , I want it to be ripe , but still have good tension to the skin — not too waterlogged , ” Thomson explains . “ I want it to taste sweet , with a refreshed voluptuous acidity , to have a thick , umami savoriness to it , and to have a perfume , too — sweet sweet and somewhat spicy all at once — and when give a pinch of practiced salinity and a slug of good olive vegetable oil , to be the perfect mouthful . ”
Adding a sprinkling of sugar on top will allow the tomatoes to to the full caramelise and obtain a darker colour in the oven . And while chasteness is key with this recipe , Thomson commend adding whatever refreshing herbs you have in your garden . Complement the galette with a leafy salad , dress with a lemon - dijon vinaigrette , and you ’ve got yourself an ideal summertime lunch .
Tomato and Goat’s Cheese Galette Recipe
Yield : 4 servings
Ingredients :
Directions:1 . meld the butter in a pan over a moderate heat . Add the shallots or onion , season well with table salt and Piper nigrum and electrocute for about 5 - 10 minute ( depending on whether you ’re using shallot or onions ) , until mild and just begin to embrown . take away from the heat and evoke in the thyme . Put to one side to cool.2 . gently flour a employment surface and roll out the cabbage to a fierce rectangle about ⅛-inch ( 3 - millimeters ) thick . splosh with the Parmesan , then fold the pastry over itself four time to create four layers of cheese . envelop the pastry in baking newspaper publisher and refrigerate for about 10 - 15 second , to rest.3 . Preheat the oven to 190 ° C/170 ° C fan/325 ° F / Gas 3.4 . Lightly flour your work surface and rove out the cool down pastry dough to a rough circle about 11¼-inch ( 28 centimeters ) in diam and about ⅛-inch ( 3 - millimeters ) thick.5 . Transfer the pastry circle to a baking shroud run along with baking report and coarsely grind blackened pepper over the top , giving it a final roll to iron out the pepper into the dough.6 . Add the cooked shallot or onion in an even layer , leaving a 1½-inch ( 4 centimeters ) border around the sharpness . dot the topping with common salt and pepper and dot most of the laughingstock ’s Malva sylvestris over the top.7 . Add the tomato slices and moisten with olive crude oil , sprinkle over the sugar and season with salt , then dot over the rest of the goat ’s high mallow . Fold the edge of the sugar over the tomatoes to produce a 1½-inch ( 4 centimeters ) crust.8 . Brush the crust edge with the beaten egg and put the tart in the fridge for 15 minutes to rest.9 . Bake the galette for 40 - 50 minutes , until the pastry dough is crisp and gold and the tomato are very soft and set off to colour.10 . murder from the oven and allow to cool for 5 minutes before serving .
recipe excerpt with permit fromTomatoby Claire Thomson , exposure by Sam Folan , published by Quadrille Publishing , July 2022
