Personal pan galette or cocktail party appetizer—YOU DECIDE.
I made it for lunch on a 90 degree summer afternoon recently—a personal pan galette!—and I can’t wait to make it again and again for actual humans the rest of the summer. My plan is to slice it into dainty wedges to serve with lakeside martinis . These layers don’t lie: flaky pie crust, shredded cheddar or gouda, sliced and drained tomatoes , thin coins of fresh garlic, a shower of chives, and a sprinkle of lemon zest. It’s from our simple issue, so the rules must apply.
Salt ya tomatoes. Slice and salt your tomatoes so you can drain the liquid off them before building the galette. Those few tablespoons of tomato goo will otherwise soak into the dough and cause the dreaded soggy-bottom boy. Use scissors to cut the chives right on top of the finished galette. Why was I ever cutting chives with a knife before?
But don’t rush beauty. It has to bake for an hour. And, huh, wow, that’s just enough time to mix up another batch of Future Dough...
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