@MASTER CONTROL - I think any salad would be an excellent choice, but I’d be more inclined to go lighter... like a spinach salad with a citrus dressing.
You are, after all, the G.I. Joe of processing your galette dough. This will be up next, right after I make last week’s chicken enchiladas. Thanks Chef!
Just got back from a trip to Europe last night and ate a galette for the first time. I had never even hear of galettes before last week, and the first Chef John video I watch when I get back to the states is of one. Crazy.
This turned out great. I had trouble getting the dough to clump together in the processor so I added a few extra tablespoons of water. It did the trick. Dough came together and crust was plenty flaky. I also added chives to the goat cheese in addition to the basil. Magical! I feel like the Penn Gillette of my cherry tomato galette!
Chef John....me again although I've already commented on this video :) Just made this tonight and success as always! My husband and I harvested several tomato plants (here in the SF Bay Area and it was an excellent tomato season). I made this tomato galette again today and will be making a couple more for family and friends (we wouldn't want to waste any of these beauties) and I'll attach your recipe along with it. Thank you for providing such delicious meals. I print your recipes, but love to (and encourage all those I introduce to your channel to do) watch along with your videos. It's a successful match. Oh....and I shaped the dough into a heart shape to celebrate our 41st wedding anniversary. I didn't know how to cook anything except pasta in our early years but I'm an avid cook and baker now. It brings me joy and so does your channel. Thank you!
@The Gourmet Grandad - I heartily agree! My favorite food channels combine detailed explanations (and usually funny) with an appealing personality... they include; Food Wishes, Adam Ragusea, Kenji Lopez-Alt, and Hellen Rennie.
Hi Chef, made this again because it's always the perfect hit! My new thing is to make a bit extra of the juice so family and friends can make a toast. It's magnificent!
I've been making a mushroom-stilton galette with filo dough; I can't wait to try it with your dough. I'm not a big fan of goat cheese because apparently I am uncouth, uncultured swine.
Perfect timing, I've got a big bowl of Sungolds from the garden waiting for a purpose in life. Thank you for permission to swap the cheese, the brilliant banter and delicious recipe.
Chef John, this is one of my favorite recipes that I've learned from you. I've made it several times, and it's amazing! In fact, it's one of those go-to dishes for me. When I know I have company coming over for a visit, I make this so we can enjoy it with a nice beverage. Visitors are always impressed with it's savory, rich flavor. It's such a gratifying treat. Thank you!
I made this and another of your dishes, yesterday for my GF. This was the 2nd course of a 4 course menu. The tangy goat cheese vs the sweet tomatoes, was extremely delicious.
This was so good, thanks! I didn't have corn meal so I used masa hirana, and I chopped up a normal tomato to make up for having only a cup of cherry tomatoes on hand. I managed to restrain myself while it cooled, well worth the effort! Everyone should try it!
OMG, this galette looks absolutely delicious. It has all the best flavors, simple and perfect. An ode to the summer tomato. Now I have to wait for tomato season.
This looks perfect. I tried tomato and mustard Provencal tart last year and totally fell in love with it, but friends said it is too harsh from the amount of Dijon mustard. This looks like a milder variant and with that yummy cheese... I think they will love this.
I've used your pie crust recipe many times to make galettes and other wraps. It's so easy and consistent, and turns out wonderfully. I'll def have to give this recipe a try as well.
I’ve been following you for years but I’ve binged a lot of your videos today and I just want to say thank you for all the Alton brown references and quirky dad jokes and general positive vibes oh and the great tips on food making 😁
Gosh John, you are so darned lovable with that voice, upbeat way of explanation, delicious easy recipes, and the little song at the end always makes me smile - I wait for it. I’ve made many of your recipes, and this is one I plan to make this week! Thanks for all you do!! I’ve recommended your videos to many people!
@@foodwishes i believe it's cause there's a queue for the auto generate function. idk how but i know you can upload your own, which would be far more accurate than the auto subtitles.
Best food channel on TH-cam, every single thing I’ve made from this site has been outstanding, I mean everything, not one failure, except when I screw it up! Thank you for all the effort that goes into every one of your videos, my life is tastier because of YOU!
Nope, too many vegetarians and Muslims at my workplace. I'll stick to the non-prosciutto version, even though it sounds great! But hey, they bring tasty food I like, so I like to make something they can eat.
Chef John, I'm making your cherry tomato and cheese galette for a dinner party this evening and I am currently in the process of being brave! So far so good. Thanks for the many wonderful recipes and demos!!
Chef John, you must have been reading my mind! I'm staring at a big basket of cherry tomatoes I just picked from my garden and was wondering what to do with them other than pasta. Thanks so much!!
Hello Chef John, so, For my birthday I decided to give it a try to 2 of your recipes, I did the basil mayo you posted a few years ago (idk) amazing and the broccoli soup. My family didn't wanted to taste something "healthy" but anyway it was pretty delicious. Thank you for your work tbh
Saw this right after you posted it. Said to myself, "I have everything needed to make this!" So I did and it was amazing! I'm one of those people who planted an extra cherry tomato plant (or four.....SMH) and this was a great way to used up a bunch of them. Thanks for another awesome recipe!
This looks fantastic. Usually this time of year I have plenty of cherry tomatoes but this years garden hasn’t gone so well. I might just have to go and get stuff at the farmers market this weekend.
I've always wanted to make a galette, and this looks like it couldn't be easier. I'm a fiend for masa harina, though, and would probably substitute it for the cornmeal in the dough, for a boost to flavor as well as grittiness.
I added balsamic glaze when serving. I also added Gruyère the last five minutes. I placed a basil leaf at the interval for each slice. I also added some shallots and garlic to the tomatoes because that’s what I do with a sliced heirloom tomato galette that I make.
Chef, you make me feel like I can do this! We are taking off cruising and I will be putting together a menu. I have the ingredients so I'll give it a go! Thanks for how real you are!
In the past few weeks I've made your dijon mustard recipe, your brined and bread&butter pickles and several other things that aren't coming to mind. You'd better believe I'm making this very soon. I AM one of those people who planted that extra cherry tomato plant...Sun Gold's to be exact. Thank you for all your consistently great recipes.
I wasn't really looking for a cooking video this evening. But got a msg saying new video from Chef John. Ah, just one of those nights. This dish didn't sound too exciting, but John's voice and style always has a nice chill out effect on me. Ah, gotta stop typing and finish watching the video - I guess this dish may be okay ;-)
love it! i would add just a touch of mayo with the mustard and chopped up fresh basil and oregano--just my personal preference! thank you for another great video Chef John!
Man I wish you had posted this a month or two ago when my cherry tomato plant was in full production mode. I had soooo many, and had no idea what to do with them all so I just snacked on plain cherry tomatoes quite a bit.
Amateur here, just made this and I'm grateful for the recipe. I used an herb covered goat cheese and I must say, this is the fanciest pizza I've ever eaten.
Right out the box this time! First word in the title even!! “ *Cherry* Tomato ... “ Once again, You cut me deep, Chef. You cut me real deep just now 😢 I did make the Golden State Gazpacho and the Confetti Rice Salad. No sour grapes or rotten tomatoes here- - they were both delicious!
My relatives are from France and Belgium, we use a iron that looks like a waffle to make a cookie with ciinnamon and cloves , that's called a Gillette as well.Very good.
That looks so delicious! I have everything to make it except the goat cheese which my husband does not like. I'll have to make it with cream cheese like you mentioned. Thanks for sharing this chef. I have many cherry tomatoes in my garden. Yum!
Check out the recipe: www.allrecipes.com/Recipe/275445/Cherry-Tomato-and-Cheese-Galette/
What can I acompany this dish with? A ceasar salad?
@MASTER CONTROL - I think any salad would be an excellent choice, but I’d be more inclined to go lighter... like a spinach salad with a citrus dressing.
Galette, the best a pan can get.
You are the George Gillette of your Cheese Galette.
That is a good one friend, lol
You win the internet today.
This is the best comment hands down. lol
Rauuuuuuul
5:52
Around the outside, around the outside, around the outside.
Classic :D
two trailer park girls go
Mute Pepe not ocd. mnm. (See what I did there?)
I was honestly missing the "around the outside"-s for a long time now. It made my day 😀
Reminded me of my husband & roundabouts throughout England :)
I love it
I made it. I ate it. I wept for joy. Thank you chef.
Better safe than soggy 😂 love it
You are, after all, the G.I. Joe of processing your galette dough. This will be up next, right after I make last week’s chicken enchiladas. Thanks Chef!
Just got back from a trip to Europe last night and ate a galette for the first time. I had never even hear of galettes before last week, and the first Chef John video I watch when I get back to the states is of one. Crazy.
This turned out great. I had trouble getting the dough to clump together in the processor so I added a few extra tablespoons of water. It did the trick. Dough came together and crust was plenty flaky. I also added chives to the goat cheese in addition to the basil. Magical!
I feel like the Penn Gillette of my cherry tomato galette!
That's actually the trick. You keep adding a tablespoon of ice water until it comes together.
"I'm saving the white for an egg white omelet....just kidding, there's nothing worse"😂
I saw a woman just this morning ordering an egg white omelet... I was truly mystified!
I've never even had an egg white omelette but I just always assumed it must be terrible. That joke made me laugh so hard lol
They are fab. to get animal protein,minus the animal fat,great for building muscle,skinny wimps are the
only ones makin the jokes.
I just had bariatric surgery and even I won't eat an egg white omelet
Nubias lmao all of the egg’s nutrition and FLAVOR is in the yolk. and like 4 grams of fat.
Chef John....me again although I've already commented on this video :) Just made this tonight and success as always! My husband and I harvested several tomato plants (here in the SF Bay Area and it was an excellent tomato season). I made this tomato galette again today and will be making a couple more for family and friends (we wouldn't want to waste any of these beauties) and I'll attach your recipe along with it. Thank you for providing such delicious meals. I print your recipes, but love to (and encourage all those I introduce to your channel to do) watch along with your videos. It's a successful match. Oh....and I shaped the dough into a heart shape to celebrate our 41st wedding anniversary. I didn't know how to cook anything except pasta in our early years but I'm an avid cook and baker now. It brings me joy and so does your channel. Thank you!
This dish is Totally Amazing ant so well explained too-- this is a great Channel...👍👍👍
Hey Chef John, from a "DEAF" person, turn on CC when you upload(or talk to whoever does it for you) so I know whats going on too. Love your stuff 8^}
@The Gourmet Grandad - I heartily agree! My favorite food channels combine detailed explanations (and usually funny) with an appealing personality... they include; Food Wishes, Adam Ragusea, Kenji Lopez-Alt, and Hellen Rennie.
Visually stunning! Can't wait to make it. The basil and tomatoes are plentiful in the garden right now. Great timing.
“save the egg white for later... and of course I’m kidding, there’s nothing worse!” You took the words right out of my mouth Chef Jon!
I'm still waiting for the official "Around the Outside" Food Wishes t-shirt merch!!! 😁👌
And what about the freakishly small wooden spoon? I'd buy one of those in a heartbeat 😁
@@jimrennison1 That would definitely be a good one too!! 🤣👍
Or some of the "Your the Jesus of your Cheeses" type of phrases!
@@jimrennison1 Buy spices from The Spice Lab. It usually comes with a super small spice spoon.
Hi Chef, made this again because it's always the perfect hit! My new thing is to make a bit extra of the juice so family and friends can make a toast. It's magnificent!
I tought it was a well salamied pan pizza, but this dish looks very tasty😆
LOL
The flaky pastry was amazing as a base, pizza PIE indeed
I've been making a mushroom-stilton galette with filo dough; I can't wait to try it with your dough. I'm not a big fan of goat cheese because apparently I am uncouth, uncultured swine.
Alone yeah it’s pretty strong. But on a fried fish taco with cilantro and lime? Heaven
That stuff makes me sick just to think of 🐐 cheese!
@@shannonclark8091 ya… it can kick your butt when it’s too “ goaty”… but goats milk? After a day or so? 😵💫😩🙀
Perfect timing, I've got a big bowl of Sungolds from the garden waiting for a purpose in life. Thank you for permission to swap the cheese, the brilliant banter and delicious recipe.
Chef John, this is one of my favorite recipes that I've learned from you. I've made it several times, and it's amazing! In fact, it's one of those go-to dishes for me. When I know I have company coming over for a visit, I make this so we can enjoy it with a nice beverage. Visitors are always impressed with it's savory, rich flavor. It's such a gratifying treat. Thank you!
😲👍🙂
What a wonderful recipe for all those little so sweet tomatoes which I have an abundance of from my garden each summer.
Made this with Disco Dough, came out just about the same but slightly funkier! Can confirm that it works fine!
I made this and another of your dishes, yesterday for my GF. This was the 2nd course of a 4 course menu. The tangy goat cheese vs the sweet tomatoes, was extremely delicious.
Chef John, your dedication to pepper is hard on my psyche.
I love you.
This was so good, thanks! I didn't have corn meal so I used masa hirana, and I chopped up a normal tomato to make up for having only a cup of cherry tomatoes on hand. I managed to restrain myself while it cooled, well worth the effort! Everyone should try it!
OMG, this galette looks absolutely delicious. It has all the best flavors, simple and perfect. An ode to the summer tomato. Now I have to wait for tomato season.
just what i needed for alll the cherry tomatoes coming out of the garden😍😍
This looks perfect. I tried tomato and mustard Provencal tart last year and totally fell in love with it, but friends said it is too harsh from the amount of Dijon mustard. This looks like a milder variant and with that yummy cheese... I think they will love this.
I've used your pie crust recipe many times to make galettes and other wraps. It's so easy and consistent, and turns out wonderfully. I'll def have to give this recipe a try as well.
Made this! My daughter who is a proclaimed tomato hater, loved it.
I’ve been following you for years but I’ve binged a lot of your videos today and I just want to say thank you for all the Alton brown references and quirky dad jokes and general positive vibes oh and the great tips on food making 😁
Just made this!! Added garlic and portobello mushrooms. Simply beautiful and delicious!! Thanks chef!
Gosh John, you are so darned lovable with that voice, upbeat way of explanation, delicious easy recipes, and the little song at the end always makes me smile - I wait for it. I’ve made many of your recipes, and this is one I plan to make this week! Thanks for all you do!! I’ve recommended your videos to many people!
You're the man, Chef John. I hope to be nearly as good a cook as you are someday.
Greetings from Dublin, Ireland.
KoRnBaKo atleast you will be able to outdrink him with ease
@@antwainehaynes6209 Oh here comes the Irish stereotypes...
Hey Chef, from a "DEAF" person, turn on CC when you upload(or talk to whoever does it for you) so I know whats going on too. Love your stuff 8^}
I always do, but for whatever reason it sometimes take hours for it to show up. Thanks!
@@foodwishes Thanks much Appreciated 🙏
@@foodwishes i believe it's cause there's a queue for the auto generate function. idk how but i know you can upload your own, which would be far more accurate than the auto subtitles.
I like the egg white. Especially when it's fried in butter, with that golden crust. 😋💕
Watching this over and over and over; almost informed enough to attempt my first ever piecrust! This looks amazing!
In the oven NOW!
Best food channel on TH-cam, every single thing I’ve made from this site has been outstanding, I mean everything, not one failure, except when I screw it up! Thank you for all the effort that goes into every one of your videos, my life is tastier because of YOU!
Add prosciutto strips and Parmesan on top and you'd win the day at a crappy work potluck.
Nope, too many vegetarians and Muslims at my workplace. I'll stick to the non-prosciutto version, even though it sounds great! But hey, they bring tasty food I like, so I like to make something they can eat.
@@SomePotato Are you a person pretending to be a google bot that pushes the globalist agenda?
@@thecaptain293 lmao what
@@SomePotato Only monsters hate meat.
@@PennyDreadfuI I love meat! But I also like to cook what the majority of people can enjoy when it's meant for sharing.
I always loved that Sungold cherry tomato sauce you made also chef John.
Thanks chef John. I really needed this recipe halfway through the whole30 diet.
"Spatulated" always cracks me up!
Nothing beats "crustification", imao 😋
Chef John, I'm making your cherry tomato and cheese galette for a dinner party this evening and I am currently in the process of being brave! So far so good. Thanks for the many wonderful recipes and demos!!
Chef John's voice is so relaxing he Helps me feel less stressed out about cooking wonderful food
Made a Galette years ago, different recipe with cream cheese and plums filling, was yummy and now I will try yours
Chef John, you must have been reading my mind! I'm staring at a big basket of cherry tomatoes I just picked from my garden and was wondering what to do with them other than pasta. Thanks so much!!
Hello Chef John, so, For my birthday I decided to give it a try to 2 of your recipes, I did the basil mayo you posted a few years ago (idk) amazing and the broccoli soup. My family didn't wanted to taste something "healthy" but anyway it was pretty delicious. Thank you for your work tbh
Happy late birthday.
Mere mortals don't know the tastiness of any chef John recipe.
This looks insanely delicious.
Saw this right after you posted it. Said to myself, "I have everything needed to make this!" So I did and it was amazing! I'm one of those people who planted an extra cherry tomato plant (or four.....SMH) and this was a great way to used up a bunch of them. Thanks for another awesome recipe!
This looks fantastic. Usually this time of year I have plenty of cherry tomatoes but this years garden hasn’t gone so well. I might just have to go and get stuff at the farmers market this weekend.
Your videos are so comforting.....always makes me want to get into the kitchen.
Oh gawd am I glad I saw this: Our garden has gone completely nuts this year & we've got a huge bowl of cherry tomatoes to use. Thank you!
I've always wanted to make a galette, and this looks like it couldn't be easier. I'm a fiend for masa harina, though, and would probably substitute it for the cornmeal in the dough, for a boost to flavor as well as grittiness.
That looks delicious! Will definitely give this a go.
Perfect recipe-fantastic to take on a picnic
That thing is glorious looking. Thanks for the mustard tip. I never heard that.
Chef John, greetings from Rochester, NY! Just love your recipes. This sounds absolutely amazing. Plan to make this tomorrow. Yum and thanks!
It looks totally delicious.
Absolutely beautiful! Must do!
Definitely looks delicious !
Oh wow that looks amazing
That looks delicious. Must try it.
Can someone please by Chef John a nice set of studio lights so the sun stops interrupting the recipes?? XD
I added balsamic glaze when serving. I also added Gruyère the last five minutes. I placed a basil leaf at the interval for each slice. I also added some shallots and garlic to the tomatoes because that’s what I do with a sliced heirloom tomato galette that I make.
"Better be safe than soggy"
- Chef John
This is such a great motto for food and for life. 😂
This food is very scrumptious
Chef, you make me feel like I can do this! We are taking off cruising and I will be putting together a menu. I have the ingredients so I'll give it a go! Thanks for how real you are!
In the past few weeks I've made your dijon mustard recipe, your brined and bread&butter pickles and several other things that aren't coming to mind. You'd better believe I'm making this very soon. I AM one of those people who planted that extra cherry tomato plant...Sun Gold's to be exact. Thank you for all your consistently great recipes.
so simple but soo good!
That looks so good
I made this last night. I didnt have goat cheese but I used cream cheese. It was so delicious.
I ate cherry tomato pasta the other day!! Your recipe is amazing so I will give it a try too!! 😍😍
I wasn't really looking for a cooking video this evening. But got a msg saying new video from Chef John. Ah, just one of those nights. This dish didn't sound too exciting, but John's voice and style always has a nice chill out effect on me. Ah, gotta stop typing and finish watching the video - I guess this dish may be okay ;-)
This was so delicious! You're right, it's best at room temperature. Thank you!
love it! i would add just a touch of mayo with the mustard and chopped up fresh basil and oregano--just my personal preference! thank you for another great video Chef John!
Looks delish!!
Looks delicious
Im been stuck with making Onion Galette now i have another recipe I can try on. thanks Chef!
Looks delicious!
Really looks good. Definitely worth making
Can’t wait to try this
I can tell it's going to be amazing
Looks great chef thanks!
Man I wish you had posted this a month or two ago when my cherry tomato plant was in full production mode. I had soooo many, and had no idea what to do with them all so I just snacked on plain cherry tomatoes quite a bit.
I live for the jokes. I laugh way too hard bc they're too genious xD
It looks so good! I'll have to try it!
This looks so good, definitely making this tonight 😋
Jesus of your cheeses. . . . Cheesus Christ chef John 😂
Thanks for clarifying...that one totally lost me. Lol
Cheesus Christ, our grate lord!
I'm thinking that a drizzle of balsamic vinegar, aged of course, would be nice on this. Looks delicious Chef!
Nice on everything! I prefer a balsamic glaze. Make it if you want your house to stink; buy it if you don’t.
Amateur here, just made this and I'm grateful for the recipe. I used an herb covered goat cheese and I must say, this is the fanciest pizza I've ever eaten.
I love to sun dry cherry tomatoes. Just like candy! This looks awesome!
Right out the box this time!
First word in the title even!!
“ *Cherry* Tomato ... “
Once again,
You cut me deep, Chef. You cut me real deep just now 😢
I did make the Golden State Gazpacho and the Confetti Rice Salad. No sour grapes or rotten tomatoes here- - they were both delicious!
Grape TomatoGirl is that a Shrek reference...lmao
TeamYELLOW17,
Indeed it is 😄
Beautiful! Bravo!
You lost me at goat cheese but got me back when you called me the Jesus of my Cheeses so well played, sir.
Clumpification Disco Dough. It is the Yanni music to the Beck of this dish!
I love when he does the "around the outside..." thing.
My relatives are from France and Belgium, we use a iron that looks like a waffle to make a cookie with ciinnamon and cloves , that's called a Gillette as well.Very good.
That looks amazing!
Beautiful!
That looks so delicious! I have everything to make it except the goat cheese which my husband does not like. I'll have to make it with cream cheese like you mentioned. Thanks for sharing this chef. I have many cherry tomatoes in my garden. Yum!
Can’t wait to try! Thank You