Embrace Tomato Season with TWO Savory Pies on Bake It Up A Notch

TOMATO PIES: In this episode of Bake It Up A Notch, Erin makes a couple iterations of tomato pies. These recipes are a great way to utilize gorgeous summer tomatoes while they are still in season!

TOMATO GALETE WITH PARMESAN CRUST: This galette is super simple to put together, but still features a homemade crust. The resulting bake is a perfect summer baking project—or whenever you find yourself with a few too many tomato jewels. As someone who loves to make pastry crusts, I feel tomato season is one time of the year that is especially worth it to put in that extra homemade effort. Juicy tomatoes and flaky, buttery crust were positively made for each other. I’m often surprised how rarely folks opt to add something flavorful to their homemade crusts and I aim to remedy that! I’ve been known to add everything from herbs and spices, to citrus zest and vanilla bean to my pie crusts, but this salty savory crust is truly one of my very favorites. Spiked with a hefty amount of finely grated parmesan cheese and some freshly ground black pepper, this crust becomes like a tender cacio e pepe blanket that encases the tomatoes.
The tomatoes are tucked into that crust nestled on a bed of soft, fluffy cheese, too. A blend of Boursin, cream cheese, scallions, and garlic is spread onto the base of the crust, and the tomatoes lay on top. The resulting galette is as worthy of a lazy summer supper as it is a festive celebration with friends, and slices are portable enough to transport to the beach or a picnic, too. ~Erin Jeanne McDowell

ROASTED TOMATO FREEFORM PIE: Making a galette is the quickest way to a tasty tomato pie in the summer, but this roasted one is worth the extra time. But know that extra time, in this case, doesn’t mean much extra effort. Cherry or grape tomatoes (plus plenty of garlic) are first roasted slowly in the oven. Since tomatoes are notoriously juicy and high in moisture, roasting them before baking helps to concentrate those juices (not to mention the flavor). Later, when they are wrapped in pie crust and baked, the moisture further amplifies. Rather than weighing down the bottom crust, the mixture becomes delightfully rich and jammy instead. Plus, roasting provides the especially delicious by-product of roasted garlic. ~Erin Jeanne McDowell

CHAPTERS:
0:00 - Introduction
1:44 - Make the Galette Dough
6:03 - Cheesy Galette Filling
8:37 - Assemble and Bake
13:36 - Roasted Tomato Freeform Pie
21:13 - The Finishing Touches

MORE FROM THIS VIDEO:
Get the full recipes on Food52.com here:
Roasted Tomato Freeform Pie: https://f52.co/3Oz5sbk
Easy Tomato Galette With Parmesan Crust: https://f52.co/3s9scY9

PRODUCTS FEATURED IN THIS VIDEO:
Five Two Bench Scraper: https://f52.co/47tlSKX
Cuisinart Custom 14-Cup Food Processor: https://f52.co/3DVsnZH
Microplane Master Series Grater with Walnut Handle: https://f52.co/3sdfY0l

MORE ABOUT BAKE IT UP A NOTCH:
Fearless baker Erin Jeanne McDowell takes a deep dive into the tools, techniques and tips you need to create beautiful and delicious baked goods at home. Her bubbly & effortless approach helps even the most complicated of recipes seem like a total piece of cake! Watch more here:    • Bake It Up a Notch!  

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