Tomato Galette

Tomato season is in full swing here at the farm. If you’re like us, it’s both daunting and exciting to think of all the ways to use them before their time passes. Here we share our recipe for a favorite and always impressive dish: Galette.

Straight from the Worlds End Fridge, here’s the dough recipe:

And as Sarah promised in the episode, here’s that recipe converted to volumetric for those of you who don’t have scales:

3 sticks (1.5 cups or 12 ounces) of butter

4.5 cups of flour

1.5 tsp salt

~ 3/4 c cold water

Sarah notes that this recipe is for a large group and can feed 10 people.