In A Nutshell

My nephew Liam made this for our family reunion “tapas” night; I don’t think he had ever made a galette before but he dazzled us with his skills—it was absolutely delicious. The recipe originates from Taste of Home but he subbed in Gruyere cheese for the Pecorino. I have tried numerous different tomato tart recipes this summer but this one and the previously published  tomato tart  are my two favorites. This one in particular because of the simplicity and ease. 1 cup flour 1 t baking powder 1/2 t salt 1/2 cup (1 stick) cold unsalted butter, cubed 1/2 cup sour cream 2 cups cherry tomatoes, halved 3 oz. Gruyere cheese, grated In a food processor, pulse the flour, baking powder and salt a couple times to mix. Add the cubes of butter and pulse until this resembles coarse meal. Remove the mixture to a bowl and stir in the sour cream with a fork; gather into a disc and refrigerate for 1 hour. Preheat oven to 425º; if you have a pizza stone, all the better! ...

Tomato season is glorious! I can’t get enough of the luscious garden tomatoes; like the rays of the summer sun, I just want to soak them up, revel in them and try to store away the joy they bring in order to conjure the memory during the darkest, gloomiest part of winter. I have 12 tomato plants this year and it has been fun growing some unusual varieties: Peach, Big Rainbow, German Green, Pink Brandywine as well as the standards. For this tart, I used the classic Beefsteak tomato. The reddest red with a pure tomato flavor. The recipe originates (with some adjustments) from Midwest Living magazine (June 2005); it is a classic to love and cherish. A note about the piecrust: I have tried so many different recipes, methods and techniques but in the end I love my own (very easy) recipe the most. I have been making this pretty successfully since high school and I’ve found that I only run into trouble when I try to deviate. Having said this, you can use your own recipe, one from ...