The Passionate Pursuit of Delight

Ingredient: egg white

Tomato and Caramelized Onion Galette

Tomato and Caramelized Onion Galette

It’s almost like heaven. Fresh, garden tomatoes are everywhere! Neighbors bring them over, coworkers bring them to work, farmers markets have them in a rainbow of colors, and if you are very lucky, you can go into your own garden and pick them just before you eat them. A neighbor was drowning in tomatoes and brought me over some beauties. I made tomato sandwiches, gazpacho, and with the two most perfect specimens I made a tomato and caramelized onion galette.

A galette is similar to pie but it is baked on a baking sheet instead of in a pie pan. Galettes are typically more rustic in nature and you typically don’t see fancy crimping or decorating like you do on pies. Galettes can be sweet or savory. This savory tomato and caramelized onion galette would be my first choice over any fruit pie, any day of the week.

Tomato and Caramelized Onion Galette

Baking isn’t really my forte so you won’t see a ton of recipes that feature baking rather than cooking. In my mind, cooking is like jazz music, you can freestyle the heck out of most recipes. But, baking is a whole different thing. Baking is like the symphony, where each individual component is perfectly precise and deviations from the plan are not appreciated and can often sink the endeavor.

For these reasons, I typically buy pie crusts in the refrigerator section of the grocery store rather than attempting to make them from scratch. I have several friends who make pie crust from scratch and they tell me it is a cinch. The few times I have tried, I ended up with pile of buttery crumbs. But, if you make excellent pie crusts from scratch, by all means, use those. In fact, why not drop a link in the comments below to the recipe you use. Maybe I will get the nerve up to try again.

But, the real star of this dish is the tomatoes. Don’t you dare use grocery store tomatoes for this recipe! I only make this tomato and caramelized onion galette during the summer months when garden fresh tomatoes are available.

Caramelized onions add a wonderful flavor which complements the tomatoes. You can skip the onions if you don’t have the time or inclination to caramelize the onions but I rarely skip this step because I love what they bring to this dish. I slice the onions vertically. See the video below if you aren’t sure what I mean.

Regarding the cheese, I love the tangy creaminess from the goat cheese but I wouldn’t drive to the store to get goat cheese if I had feta or Parmesan in the fridge. I like to serve this galette with a salad and a crisp white wine.

Tomato and Caramelized Onion Galette

Looking for other tomato recipes? Check out these posts:

The Best Beet and Potato Latkes

Beet and potato latkes

I turn into a total mush during the holiday season. I don’t know why. My typically even keel demeanor goes straight out the window during December. I find myself on an emotional roller coaster sobbing during commercials in the glow of the Christmas tree lights. I imagine it has something to do with all the memories of holidays past and the desire to make the holiday season as special as possible. It’s a lot to process.

But, thinking about, preparing, and sharing holidays meals is what keeps me grounded. Food magazines arrive in my mailbox full of beautifully photographed and delicious-sounding foods. I nearly jumped out of my chair with excitement when I saw the article on latkes in the December 2016 issue of Cooking Light. The magazine article features recipes for:

I want to try them all! But, I decided to start with the beet latkes. The recipe below was adapted from Cooking Light version.

Beat and potato latkes

Potato latkes have been associated with the celebration of Hanukah since the mid-1800s. If, like me, you love learning about the cultural meanings of food, you can check out this Atlantic article on the history of latkes.  People of Jewish faith eat fried foods during Hanukah to celebrate the Miracle of the Oil where one day’s allotment of oil burned for eight days.

Beet and Potato Latkes

In addition to their cultural significance, latkes are just plain delicious. If you have never eaten them I encourage you to give them a try. I love latkes. I am absolutely full of affection for them. At their core, latkes are typically shredded potato and onion, flour, eggs, and seasoning that are fried in a skillet in a thin layer of oil. The potato pancakes turn out golden brown and crispy and are often served with sour cream and apple sauce.

Beet and Potato Latkes

To make beet latkes, you simply replace some of the potato with beets and their beet greens which give the latkes their spectacular coloring. So, when you are buying the beets make sure to buy beets with the greens still attached. The color contrast of the red beets and vibrant greens make this a perfect holiday meal. I am thinking that I need to plan a latke party.

Beet and potato latkes

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