Cherry Tomato & Cheese Galette - Food Wishes

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/275445/Cherry-Tomato-and-Cheese-Galette/

[@mastercontrol7876]

What can I acompany this dish with? A ceasar salad?

[@Rick_Hoppe]

@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.

[@par5endos562]

Galette, the best a pan can get.

[@Feta_Cheezz_Montgomery_Burns]

You are the George Gillette of your Cheese Galette.

[@stevelogan5475]

That is a good one friend, lol

[@AbhishekPatelab9]

You win the internet today.

[@Rem694u2]

This is the best comment hands down. lol

[@KimberKat]

Rauuuuuuul

[@malcnsuea6787]

I made it. I ate it. I wept for joy. Thank you chef.

[@GoodNormals]

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.

[@mihakrof]

5:52 Around the outside, around the outside, around the outside. Classic :D

[@Zbakenmcak]

two trailer park girls go

[@HeidiLongueuil]

Mute Pepe not ocd. mnm. (See what I did there?)

[@leinades1]

I was honestly missing the "around the outside"-s for a long time now. It made my day 😀

[@sailorgirl2017]

Reminded me of my husband & roundabouts throughout England :)

[@mateodegracia6376]

I love it

[@whaynos]

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!

[@thethpian]

That's actually the trick. You keep adding a tablespoon of ice water until it comes together.

[@Babbeldibab]

Better safe than soggy 😂 love it

[@richards.9276]

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!

[@carolyndaughton3373]

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!

[@steveg8322]

"I'm saving the white for an egg white omelet....just kidding, there's nothing worse"😂

[@karenswidzinski6071]

I saw a woman just this morning ordering an egg white omelet... I was truly mystified!

[@dannynannady]

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

[@Nubias]

They are fab. to get animal protein,minus the animal fat,great for building muscle,skinny wimps are the only ones makin the jokes.

[@paulwagner688]

I just had bariatric surgery and even I won't eat an egg white omelet

[@Brandon-yr3nj]

Nubias lmao all of the egg’s nutrition and FLAVOR is in the yolk. and like 4 grams of fat.

[@carolyndaughton3373]

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!

[@MurderMostFowl]

“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!

[@suedraws4998]

Made this! My daughter who is a proclaimed tomato hater, loved it.

[@jimbinger]

Visually stunning! Can't wait to make it. The basil and tomatoes are plentiful in the garden right now. Great timing.

[@heatherlinton5057]

What a wonderful recipe for all those little so sweet tomatoes which I have an abundance of from my garden each summer.

[@carolyndaughton3373]

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!

[@kingpickle3712]

😲👍🙂

[@mollysmith6055]

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.

[@kennull3243]

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.

[@LuvTonique]

Made this with Disco Dough, came out just about the same but slightly funkier! Can confirm that it works fine!

[@lavenderbee3611]

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.

[@d.h.fremont3027]

Chef John, your dedication to pepper is hard on my psyche. I love you.

[@Triad3DStudio]

I'm still waiting for the official "Around the Outside" Food Wishes t-shirt merch!!! 😁👌

[@jimrennison1]

And what about the freakishly small wooden spoon? I'd buy one of those in a heartbeat 😁

[@Triad3DStudio]

@@jimrennison1 That would definitely be a good one too!! 🤣👍

[@arthrodea]

Or some of the "Your the Jesus of your Cheeses" type of phrases!

[@roflstomps324]

@@jimrennison1 Buy spices from The Spice Lab. It usually comes with a super small spice spoon.

[@Xanderj89]

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!

[@lindaliestman4397]

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!

[@paulmcgrath552]

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.

[@latieplolo]

Alone yeah it’s pretty strong. But on a fried fish taco with cilantro and lime? Heaven

[@shannonclark8091]

That stuff makes me sick just to think of 🐐 cheese!

[@suecastillo4056]

@@shannonclark8091 ya… it can kick your butt when it’s too “ goaty”… but goats milk? After a day or so? 😵‍💫😩🙀

[@kimdenboer2795]

I tought it was a well salamied pan pizza, but this dish looks very tasty😆

[@lebeautiful2683]

LOL

[@Xanderj89]

The flaky pastry was amazing as a base, pizza PIE indeed

[@lane2063]

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.

[@thegourmetgrandadandfamily]

This dish is Totally Amazing ant so well explained too-- this is a great Channel...👍👍👍

[@K1k05]

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^}

[@Rick_Hoppe]

@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.

[@sivette1986]

just what i needed for alll the cherry tomatoes coming out of the garden😍😍

[@JelenaBraum]

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.

[@Xol1004]

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.

[@natashak8370]

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 😁

[@shakyhandpictures2185]

Best food channel on KZbin, 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!

[@ACCER]

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!

[@jamesdooling4139]

Add prosciutto strips and Parmesan on top and you'd win the day at a crappy work potluck.

[@SomePotato]

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.

[@thecaptain293]

@@SomePotato Are you a person pretending to be a google bot that pushes the globalist agenda?

[@NwahWAttitude]

@@thecaptain293 lmao what

[@PennyDreadfuI]

@@SomePotato Only monsters hate meat.

[@SomePotato]

@@PennyDreadfuI I love meat! But I also like to cook what the majority of people can enjoy when it's meant for sharing.

[@matthewunger5848]

Just made this!! Added garlic and portobello mushrooms. Simply beautiful and delicious!! Thanks chef!

[@victoriaoshea4865]

Chef John's voice is so relaxing he Helps me feel less stressed out about cooking wonderful food

[@bethbnolan]

Watching this over and over and over; almost informed enough to attempt my first ever piecrust! This looks amazing!

[@bethbnolan]

In the oven NOW!

[@Alize.W]

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.

[@siajose]

"Better be safe than soggy" - Chef John This is such a great motto for food and for life. 😂

[@haramanggapuja]

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!

[@larkmacgregor3143]

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!!

[@birreboi]

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 ;-)

[@jennahill6870]

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.

[@amateurepicurean8168]

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!!

[@KoRnBaKo]

You're the man, Chef John. I hope to be nearly as good a cook as you are someday. Greetings from Dublin, Ireland.

[@antwainehaynes6209]

KoRnBaKo atleast you will be able to outdrink him with ease

[@KoRnBaKo]

@@antwainehaynes6209 Oh here comes the Irish stereotypes...

[@chefevilee9566]

I always loved that Sungold cherry tomato sauce you made also chef John.

[@pierrerossouw6083]

3:27 I don't know anymore if I am here for the food or the humour. Either way, this channel is my therapy!

[@debbiedoesanything1976]

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

[@Alexander-is9jo]

Happy late birthday. Mere mortals don't know the tastiness of any chef John recipe.

[@michaelXXLF]

"Spatulated" always cracks me up!

[@marie-suzankalogeropoulos9249]

Nothing beats "crustification", imao 😋

[@K1k05]

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^}

[@foodwishes]

I always do, but for whatever reason it sometimes take hours for it to show up. Thanks!

[@K1k05]

@@foodwishes Thanks much Appreciated 🙏

[@etopsirhc]

@@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.

[@reneehorn5257]

Made a Galette years ago, different recipe with cream cheese and plums filling, was yummy and now I will try yours

[@uriahl2331]

Thanks chef John. I really needed this recipe halfway through the whole30 diet.

[@pskton]

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.

[@tulasipriya]

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.

[@radicalgastronomy]

I love to sun dry cherry tomatoes. Just like candy! This looks awesome!

[@MsAuraMatic]

I made this last night. I didnt have goat cheese but I used cream cheese. It was so delicious.

[@nerdybertie4125]

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.

[@beauxmimi77]

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!

[@renepere8916]

Your videos are so comforting.....always makes me want to get into the kitchen.

[@BrianJGeraghty]

So I made this this weekend; key info which I heard In the video, but did not read on the blog post was “use a slotted spoon to remove the tomatoes” I ended up cooking the Galette for close to an hour and it still came out a tad soft in the middle so it tasted great, but left a lot to be desired visually. I’ll keep at it, as I think there was also an issue with my pan but just wanted to tell others, use a cookie sheet, and not a pizza stone like I did.

[@diymatt]

That thing is glorious looking. Thanks for the mustard tip. I never heard that.

[@maejee8189]

Im been stuck with making Onion Galette now i have another recipe I can try on. thanks Chef!

[@sailorgirl2017]

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!

[@thecook8964]

Perfect recipe-fantastic to take on a picnic

[@daniellefrushtick1317]

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.

[@maryschutte8368]

This was so delicious! You're right, it's best at room temperature. Thank you!

[@madock345]

Can someone please by Chef John a nice set of studio lights so the sun stops interrupting the recipes?? XD

[@anitaroberts5980]

That looks delicious! Will definitely give this a go.

[@veecee3669]

My new favorite tomato is from Whole Paycheck, I mean Whole Foods, it's an organic dry farmed tomato. It's grown in a semi-arid area without irrigation, and it's the sweetest tomato I have ever eaten, like it just came out of the garden. They weren't that expensive, and were were worth every penny.

[@jmpond4217]

Chef John, greetings from Rochester, NY! Just love your recipes. This sounds absolutely amazing. Plan to make this tomorrow. Yum and thanks!

[@hweeyang1784]

I ate cherry tomato pasta the other day!! Your recipe is amazing so I will give it a try too!! 😍😍

[@patschomann7338]

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!

[@chrisfeleciano-ws1ze]

I have added corn meal to pizza dough before and its awesome and I used 3/1 ratio 3 cups flour one cup corn meal.. try it

[@CharlieSill62VO]

Chef! Love the "Buffalo Gals" reference! This is the most gorgeous thing i have EVER seen on your channel. that west facing window in the bay area you have does it total justice! Now I will head to the website to gather more of this in photo form. THANK YOU! (wELL THAT WAS DISAPPOINTING, MOST OF THOSE ARE SUBMITTED IMAGES FROM THOSE WHO HAVE MADE IT)

[@homewardbound6471]

John is my favorite you tube chef.

[@annsidbrant7616]

This looks insanely delicious.

[@grapetomatogirl2141]

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!

[@TeamYELLOW17]

Grape TomatoGirl is that a Shrek reference...lmao

[@grapetomatogirl2141]

TeamYELLOW17, Indeed it is 😄

[@123JustMe]

0:27 "This technique is good for fruit as well as fruit" 😂

[@OkitaNamikaze]

no one: absolutely no one: chef John: i can make you smile with just my voice.

[@r.mcbride2837]

Every time.... I fall for it every time. The minute Chef says, "Around the outside...", my brain chimes in "Around the outside..., around the outside..., around the outside.". I can't help it. Can't stop it. Gaaaaah!

[@lightwavz]

Clumpification Disco Dough. It is the Yanni music to the Beck of this dish!

[@MaZEEZaM]

Really nice looking tomato tart 😊

[@kastaxprep]

This looks divine! Keep it coming Chef John.... so enjoy your channel!

[@Ionavan1943]

That looks delicious. Must try it.

[@Wanderlust869]

Do u have auto tune fixed in ur throat for perfect pitch every time 🤔🤔

[@hudanightowl]

Listen to him talking in interviews, that's a totally different person.

[@chanvalentine8283]

Listen to his early videos. You can hear the evolution of his voice delivery. And better microphones. I find his voice work sounds mellifluous. Sort of like Edna St. Vincent Millay, when she read her poetry.

[@jeanniemarkech351]

Absolutely beautiful! Must do!

[@annsidbrant7616]

It looks totally delicious.

[@DazTheMe]

Jesus of your cheeses. . . . Cheesus Christ chef John 😂

[@believensee8621]

Thanks for clarifying...that one totally lost me. Lol

[@SeaWasp]

Cheesus Christ, our grate lord!

[@NejiRaven]

You lost me at goat cheese but got me back when you called me the Jesus of my Cheeses so well played, sir.

[@dinkaboutit4228]

I know that basil is sweet summer tomatoes' BEST friend, but watching this recipe has reminded me that they don't HATE just a tiny few ounces of pancetta.

[@cal6246]

so cool, mouth watering as hell! I'll definitely gonna make it when the temperature will decrease, it's too hot to cook, I hate summer! cheers from italy, you're great! love your recipes!!!

[@c2bienaime]

This food is very scrumptious

[@lindaparker6102]

Definitely looks delicious !

[@shaynebates912]

Finally I have something to use the egg yoke for after using the egg white to make a whisky sour.

[@RTBurke]

I added a few chopped arugula leaves to the cheese-basil mix.It was awesome. I wish I could roll those perfect pastry circles.

[@o.h.w-ok]

This looks absolutely amazing. I need to FINALLY make the decision to buy a food processor!

[@ohioladybug7390]

O. W. ...I used to think I wouldn’t use it enough to justify the cost - boy was I wrong. I don’t use the slicer but I buy all of our cheese now in blocks and shred our own. It so much better. I use the food processor for so many things.

[@michealhunt6039]

I want to try this with a balsamic reduction drizzled on top

[@unionrdr]

I got only one word, John...YUM!!!

[@AuntamedWolf]

I have a wish, for egg white foam dumplings in vanilla cream sauce. It was one of my favorite childhood desserts. PLEASE!!!!