Yield: Makes one 9-1/2-inch galette
Servings: 4 to 6
Peak-of-the-season tomatoes are the key to making this galette outstanding. I like to cut them in different ways—some sliced, some quartered—both for looks and texture. Delicious for lunch, it’s also a great first course for a summer dinner, if cut smaller.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?