I love pie. I find peace in making pie crust, in blending the dough to that perfect place where chunks of butter still show, where the dough just comes together with the perfect addition of ice cold water. When the crust rolls out perfectly, holding together to make a gorgeous lattice over the top of seasonal fruit filling. There’s something very comforting in making a homemade pie.
Before eliminating gluten, I was known for making perfectly flaky pie crust. I worried that I would not be able to make pie crust anymore, not without gluten. In my head, I could hear my high school home economics teach Sylvia Anderson saying, “It’s all in the cold water. Use chilled butter and cold water and it will come out fine.” More than twenty years later, I still hear her words of cooking wisdom in my head. She was right about the pie crust, I still make a wonderful pie crust even without gluten.
Many times in my cooking journey, I have thought about Mrs. Anderson. She is the reason I can tell you how many teaspoons are in a tablespoon, how many cups in a quart. She is the reason I can diagram an egg, which never seemed like good information until I became a backyard chicken keeper and started teaching others about choosing healthy ingredients. I also think of her often when I sew. She patiently stood by while I put in and took out and put in again and again…and again, a zipper in an A-line skirt. I still can’t put in a zipper to save my life, which is funny because I headed off to college pursuing a fashion degree. But I can find my way around any kitchen and cook up a healthy meal that everyone will enjoy. For that, I’m so grateful for Mrs. Anderson.
Early one morning last month I checked Facebook before getting out of bed. A classmate shared that Mrs. Anderson had passed away. I was sad that I never got to thank her for all that she taught me and the impact it has had on my life. I thought several times while on the 52 Sweets journey that she was the one person I should make an effort to share a sweet with. But I never made that happen. I got up that day and made pie for hours. Sweet pie, savory pie, hand pies, tiny button pies. I also booked a pie class that very day. I’m going to continue teaching folks how to make wonderful pies, in the way I know best, the way I learned from Mrs. Anderson.
Mrs. A, this one’s for you. Thanks for teaching me to never fear the kitchen. And certainly to not fear pie crust.
Tomato Potato Galette, gluten-free, dairy-free, vegan option
Ingredients
- 1 recipe of Johnna's Basic Pie Crust
- 3 heirloom tomatoes
- 3 small potatoes
- 3 sprigs fresh rosemary
- 2 cloves garlic
- 2 t . olive oil
- 1 small yellow onion
- 1 t . salt
- 1/2 t . pepper
- 1/2 cup Brazil nut parmesan
- 1 egg (optional)
Instructions
-
Preheat oven to 350 degrees.
-
This makes TWO galettes. Follow the instructions and then repeat to make the second galette.
-
Using a mandoline (always, always use the handguard with your mandoline), thinly slice the heirloom tomatoes, potatoes and onion.
-
In a large skillet, heat the olive oil. Once hot, cook the onion, fresh rosemary (remove leaves from stem), garlic, salt and pepper.
-
Once onion is translucent, add the potato slices. Cook until potatoes are tender, tossing frequently.
-
Remove from heat and allow to cool while rolling out pie crust.
-
Line a large baking sheet or a large pizza pan with parchment. Place 1/2 of the pie crust recipe (one disk of dough) on the sheet, Press to flatten with your hands, then roll out with a rolling pin. It works best to cover with a sheet of plastic wrap when rolling out.
-
Roll into a large disk, not worrying about the shape being perfect.
-
With your fingertip, lightly draw a circle on the dough about 3 inches in from the exterior edge. This will help you to know where to place the filling.
-
Alternate tomatoes and potatoes on the crust.
-
Top with 1/4 cup Brazil Nut parmesan.
-
Gently lift the edges of the parchment, allowing the pie crust edge to fall over the filling. Galettes are rustic, so don't worry about it looking perfect.
-
Optional: You may brush the crust with egg wash. If you would prefer to not use an egg, you can brush lightly with just water, which will help a bit with browning.
-
On top of the galette, I place a slice of tomato and a slice of potato for a little garnish.
-
Bake at 350 degrees for 22-25 minutes, until crust is lightly browned.
-
Repeat to make second galette, which is nice to share with the neighbor who grows yummy tomatoes!
Tomato Potato Galette, gluten-free, dairy-free, vegan option
Ingredients
- 1 recipe of Johnna's Basic Pie Crust
- 3 heirloom tomatoes
- 3 small potatoes
- 3 sprigs fresh rosemary
- 2 cloves garlic
- 2 t . olive oil
- 1 small yellow onion
- 1 t . salt
- 1/2 t . pepper
- 1/2 cup Brazil nut parmesan
- 1 egg (optional)
Instructions
-
Preheat oven to 350 degrees.
-
This makes TWO galettes. Follow the instructions and then repeat to make the second galette.
-
Using a mandoline (always, always use the handguard with your mandoline), thinly slice the heirloom tomatoes, potatoes and onion.
-
In a large skillet, heat the olive oil. Once hot, cook the onion, fresh rosemary (remove leaves from stem), garlic, salt and pepper.
-
Once onion is translucent, add the potato slices. Cook until potatoes are tender, tossing frequently.
-
Remove from heat and allow to cool while rolling out pie crust.
-
Line a large baking sheet or a large pizza pan with parchment. Place 1/2 of the pie crust recipe (one disk of dough) on the sheet, Press to flatten with your hands, then roll out with a rolling pin. It works best to cover with a sheet of plastic wrap when rolling out.
-
Roll into a large disk, not worrying about the shape being perfect.
-
With your fingertip, lightly draw a circle on the dough about 3 inches in from the exterior edge. This will help you to know where to place the filling.
-
Alternate tomatoes and potatoes on the crust.
-
Top with 1/4 cup Brazil Nut parmesan.
-
Gently lift the edges of the parchment, allowing the pie crust edge to fall over the filling. Galettes are rustic, so don't worry about it looking perfect.
-
Optional: You may brush the crust with egg wash. If you would prefer to not use an egg, you can brush lightly with just water, which will help a bit with browning.
-
On top of the galette, I place a slice of tomato and a slice of potato for a little garnish.
-
Bake at 350 degrees for 22-25 minutes, until crust is lightly browned.
-
Repeat to make second galette, which is nice to share with the neighbor who grows yummy tomatoes!
Tomato Potato Galette, gluten-free, dairy-free, vegan option
Ingredients
- 1 recipe of Johnna's Basic Pie Crust
- 3 heirloom tomatoes
- 3 small potatoes
- 3 sprigs fresh rosemary
- 2 cloves garlic
- 2 t . olive oil
- 1 small yellow onion
- 1 t . salt
- 1/2 t . pepper
- 1/2 cup Brazil nut parmesan
- 1 egg (optional)
Instructions
-
Preheat oven to 350 degrees.
-
This makes TWO galettes. Follow the instructions and then repeat to make the second galette.
-
Using a mandoline (always, always use the handguard with your mandoline), thinly slice the heirloom tomatoes, potatoes and onion.
-
In a large skillet, heat the olive oil. Once hot, cook the onion, fresh rosemary (remove leaves from stem), garlic, salt and pepper.
-
Once onion is translucent, add the potato slices. Cook until potatoes are tender, tossing frequently.
-
Remove from heat and allow to cool while rolling out pie crust.
-
Line a large baking sheet or a large pizza pan with parchment. Place 1/2 of the pie crust recipe (one disk of dough) on the sheet, Press to flatten with your hands, then roll out with a rolling pin. It works best to cover with a sheet of plastic wrap when rolling out.
-
Roll into a large disk, not worrying about the shape being perfect.
-
With your fingertip, lightly draw a circle on the dough about 3 inches in from the exterior edge. This will help you to know where to place the filling.
-
Alternate tomatoes and potatoes on the crust.
-
Top with 1/4 cup Brazil Nut parmesan.
-
Gently lift the edges of the parchment, allowing the pie crust edge to fall over the filling. Galettes are rustic, so don't worry about it looking perfect.
-
Optional: You may brush the crust with egg wash. If you would prefer to not use an egg, you can brush lightly with just water, which will help a bit with browning.
-
On top of the galette, I place a slice of tomato and a slice of potato for a little garnish.
-
Bake at 350 degrees for 22-25 minutes, until crust is lightly browned.
-
Repeat to make second galette, which is nice to share with the neighbor who grows yummy tomatoes!
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