Do you ever look at pictures of tarts and marvel at how perfect they look? Yup, and it’s totally doable, but when you make a galette, all baking caution is thrown to the wind. A galette is like a renegade tart, or the rock star who parties all night and doesn’t care how he looks in the morning kind of tart. I’ve been seeing lots of galettes lately, but not too many savory versions so when I saw some tasty little heirloom tomatoes I knew they’d be perfect for this recipe.
Sometimes all that’s needed for these tomatoes is some salt, fresh basil and olive oil. Slice them in half and throw them in a bowl with some greens and mozzarella and you have a really cool salad. But if you feel like kicking things up a bit, this appetizer is so simple and fast to prepare. Once you’ve made your dough and rolled it out, just mix all of the other ingredients together and plop em’ in the center. The fun part is folding up the edges of the dough and knowing that your tart is going to look awesome no matter what!
Serve it warm or cold for lunch or brunch. You could even take it on a picnic if your weathers as good as where I am.
The kids are on spring break next week. I sat down recently to try and come up with a schedule of things to keep them busy. Usually there’ll be some kind of day class for them to attend, but this time I’m passing on the cost and taking them on various day trips around sunny Southern California. Kind of like a Little Miss Sunshine road trip without the pageant. Maybe if it gets hotter we’ll even hit the beach. There’s so many cool places to visit and tons of good eats here in Los Angeles. One place I’ll be sure to take them is Milk, a local ice cream parlor who also makes the craziest good blue velvet cake…weird, I know, but it’s so damn good! Follow me on Instagram to see our spring break adventures.