What to do at the end of the summer, when the last of the tomatoes haven't turned yet, so they are still green, but you don't want to waste them?
Well, I would pick them and make some fried green tomatoes with them! But I don't do the fried food thing so bake-fried green tomatoes anyone? Or even better (in my book at least) roasted green tomatoes! I will eventually make bake-fried green tomatoes, but I just haven't had the chance to yet.
Instead for my recipe I created for dinner today I decided that roasted green tomatoes would be just fine. My mom bought a lot of mushrooms this week, so those went into my dinner too. What was for dinner? A galette with a roasted red pepper sauce.
Roasted Green Tomatoes Galette
2 medium sized green tomatoes
3 large white button mushrooms
salt and pepper
1 teaspoon oil
1/4 teaspoon onion powder
1/8 teaspoon each coriander and oregano
1/2 cup whole wheat flour
1/8 teaspoon salt
1 tablespoon canola oil
3 tablespoon water
1 teaspoon nutritional yeast
For the filling: Preheat oven to 400 degrees.
Chop the mushrooms and tomatoes, toss with the seasonings,
place on a pan and roast for 30 minutes.
For the crust:
Mix the flour and salt together.
Start to stir in the oil until crumbly.
Add in small amounts of water until a nice dough forms.
Cover in plastic wrap and place in the fridge.
Once the veggies are done roasting, take out of the oven and mix in the nutritional yeast.
Flour a board and roll out the dough into a circle.
Move the dough onto a parchment paper lined baking pan.
Place the filling in the center of the dough.
Brush a little bit of water onto the remaining uncovered dough. Start to fold the dough over the filling in sections,
brushing with more water where the top dough and the premoistened dough meet.
Drizzle a lit bit of oil over the crust and bake for 20 minutes in the 400 degree oven or until the crust is a nice golden brown.
Roasted Red Pepper Sauce
1 large red pepper
1 teaspoon fresh parsley, chopped
1 clove of garlic, chopped into large pieces
salt and pepper
Roast the red pepper over the open flame of the burner on the stove (or you can do this in the oven).
Once the skin is blackened, place in a glass or metal bowl and cover with plastic wrap. Let it steam so the skin becomes easier to remove.
Place the garlic on a small amount of foil along with a little bit of salt and pepper and a drizzle of oil. Roast for 10 to 15 minutes.
Once the pepper is cooled, remove the skin and chop into large chunks.
Blend, once smoothish, add in the parsley and pulse to incorporate.
That is the easiest sauce I could ever come up with!
To put the meal together, top the galette with some of the sauce and some extra chopped parsley.
Yum! And I was shocked how tasty the roasted green tomatoes were! Most definitely making that again.
Soon to come recipes using these...