The Best of the Tomatoes: A Joyous Harvest Dinner by David Stark Design

In this section we will share to you The Best of the Tomatoes: A Joyous Harvest Dinner by David Stark Design, this DIY idea is verry cool and you have to try at home. To beautify your sweet home you have to learn this guide. Ok, Here The Best of the Tomatoes: A Joyous Harvest Dinner by David Stark Design and i believe you will love it.

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.

“Just repurpose a plant from your patio garden as decor,” recommends Stark. On the menu is a tomato galette from Colson Patisserie in Brooklyn.  And for a fitting tomato-red backdrop, the walls are painted in Benjamin Moore’s Red Rock.
Above: “Just repurpose a plant from your patio garden as decor,” recommends Stark. On the menu is a tomato galette from Colson Patisserie in Brooklyn.  And for a fitting tomato-red backdrop, the walls are painted in Benjamin Moore’s Red Rock.

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.

Possibly the easiest centerpiece ever? Tomato towers, stacked casually amid Iron Candleholders ($65 apiece) from Il Buco Vita.
Above: Possibly the easiest centerpiece ever? Tomato towers, stacked casually amid Iron Candleholders ($65 apiece) from Il Buco Vita.

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