We all should paint our dining rooms to match our gardens, especially during tomato season. That’s the first lesson I learned from this week’s beautiful harvest dinner envisioned by the team at David Stark Design.
But the real genius of the latest project we’re publishing from the Stark Design team is its simplicity. Tabletop tomatoes stacked like jewels, and a seasonal tart that requires no recipe to make? Suddenly the idea of an impromptu dinner party sounds irresistible. Who’s with me?
Photography by Corrie Beth Hogg courtesy of David Stark Design.
Galettes in general are easy and fun to make because you don’t need to follow a recipe (I don’t). Start by making pastry dough with flour and butter (and a tablespoon or two of ice water), and roll it out into a circle or circle-ish shape (it doesn’t need to be perfectly round because you’ll be crimping the edges).
Place the crust on parchment paper on a rimmed baking sheet and preheat the oven to 400 degrees Fahrenheit before assembling ingredients for the filling.I slice two or three ripe tomatoes thinly, tear basil leaves, grate cheese, and prepare anything else I want to add (chopped black olives, thin slices of sautéed red onion make frequent cameo appearances).
Layer ingredients in the center of the dough, leaving a 1.5-inch border, and then turn up the edge of the crust and pinch it. After brushing the pinched edge with an egg wash, bake the galette for about an hour until it is golden and then let it cool for at least 10 minutes before sliding it onto a wooden cutting board to slice and serve.
Don't forget to share The Best of the Tomatoes: A Joyous Harvest Dinner by David Stark Design to your friend.