Made with only 4 ingredients, this whole wheat green tomato galette boasts rustic flavors that makes one want to stock up green tomatoes all year long!
This year my little raised planter box garden is chuck full of green tomatoes and heirloom tomatoes. I always have intentions of buying only a few tomato plants (probably like 3-4) but end up coming home with 6 plus! The vendor at the farmers market whom I always buy my tomato plants from literally GAVE me 3 free tomato plants – all green varieties-so I had no choice but to plant them and nurture them. The varieties I have are green zebra and different heirloom greens, so I’m excited to see what they all turn out like.
I only got around to planting my garden in late June because this has literally been one of – if not THE- busiest summers ever, there have been weddings and weddings and travel and more travel and more weddings (her wedding was even featured on The Knot Real Weddings site-it was stunning) and there were more and are going to be more weddings – yay to love-so between all the busy activities, I’ve tried to keep my garden going.
The tomato plants are only now really starting to fruit and become ripe enough for eating and using in recipes, so I’m sure I’ll have a lot more in the early fall (pinch me – is it already Fall?) Green tomatoes taste very much like regular tomatoes, but they are a little more tart….and they’re GREEN! That makes them pretty cool in my book.
When I was thinking of what I wanted to do with my very first batch of green tomatoes I knew I wanted something very simple, and what better than a rustic galette with only 4 ingredients – perfect for Five Ingredient Fridays! While I love tomatoes in things – like in these grape tomato tarts (one of my hubby’s and in-laws’ favorite recipes I make) or baked into focaccia , I don’t love them raw, so I’m always baking them in things or making them into sauces. Does that make me weird? But now that I’ve made this super simple galette, I’m hooked on this new way of enjoying tomatoes!
A galette is a term used in French cuisine to designate various types of freeform crusty dough, and to make mine I just used whole wheat flour, butter, and ice water, that’s it! It comes together in a flash in a food processor, and to be honest, I didn’t even chill the dough or anything, I just rolled the dough out, sprinkled some cheese and then added on the green tomatoes and sprinkled them with a little salt and folded over the edges and voila!
- 1 1/4 cup whole wheat flour plus a some for rolling out the dough
- 1/2 cup 1 stick butter, cold, cut into pieces
- 1 tsp salt
- 1/4 cup ice water possibly a little more ice water
- 3/4 cup six cheese Italian shredded cheese or shredded mozzarella cheese
- 3-4 small green tomatoes sliced
- 1/2 tsp kosher salt
- Preheat oven to 400. Line a baking sheet with parchment paper or a silicone baking mat.
- In a food processor pour flour, 1 tsp salt and butter pieces, pulsate for 30 seconds, then slowly drizzle in 1/4 cup ice water. If the dough doesn't come together, then drizzle a little more ice water in, I would suggest doing it 1 tablespoon at a time. Pulsate until the dough has come together and you can form it into a ball with your hands. Remove dough from food processor and sprinkle a little flour on a board or surface for rolling, and then with a rolling pin roll out the dough until about 1/4 inch thick and in a circular shape (it doesn't have to be perfect).
- Transfer dough onto prepared baking sheet, then sprinkle the cheese in the center of the dough, make sure to leave about an inch or two around the edges free, then add on the sliced green tomatoes, sprinkle with salt, fold over the dough edges, and then bake galette for 40 minutes or until edges of the crust are golden brown. Allow to cool for 5-10 minutes, then slice and serve