As I was putting the furniture on my deck into “winter storage,” I thought about how much I was going to miss sitting outside where I could visit with friends while being socially distanced. I immediately went to my iPhone photo album to restore happy memories of enjoying an Heirloom Tomato Galette on the deck.
People Friends and neighbors who are willing to enjoy a good pie while maintaining social distance.
Places My cousin Anne, when talking about my blog, suggested I now needed to rename it from People, Places, and Pies to People, Staying in Place, and Pies. Last summer, my deck became my go-to place for serving and enjoying pies. Right now, as winter descends, I am looking forward to soon being able to travel to a place where I can write about other people and pies. 
Pies Summers, even when it is necessary to stay in place, are a great time to make pies using local and fresh ingredients. Farmers markets in my area were open and managed the workarounds to follow CDC guidance. And, in looking for a recipe for heirloom tomatoes, I found this one for an Heirloom Tomato Galette. I usually served it as an appetizer, but it also makes a great a meal! My socially distanced guests gave it good reviews. It is easy to make, and showcases my three favorite summer ingredients: tomatoes, garlic and salt (and of course a good crust!).
- Your favorite recipe for a crust
- 1½ lb. heirloom tomatoes, sliced ¼" thick
- 2 garlic cloves, thinly sliced
- 4 oz. firm cheese (such as Asiago, cheddar, or Gouda), finely grated (about 1½ cups)
- 1 large egg, beaten to blend
- Flaky sea salt
- Freshly ground black pepper
- ½ lemon
- 1 Tbsp. finely chopped chives
- Preheat oven to 400°F. Gently toss tomatoes, garlic, and remaining 1 tsp. kosher salt in a large bowl. Let sit 5 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels.
- Roll out pie dough on a lightly floured sheet of parchment paper to a 14" round about ⅛" thick. Transfer on parchment to a baking sheet. Scatter cheese over dough, leaving a 1½" border.
- Arrange tomatoes and garlic over cheese. Bring edges of dough up and over filling, overlapping as needed to create about a 1½" border; brush dough with egg. Sprinkle tomatoes with sea salt and pepper. Chill in freezer 10 minutes.
- Bake galette, rotating once, until crust is golden brown and cooked through, 55–65 minutes. Let cool slightly on baking sheet. Finely grate zest from lemon over galette; sprinkle with chives.
Such a good idea!
Be Happy, Stay Home, Make Pie!
Kate