every one of your productions I've seen are nothing short of top notch. You really know your craft and it seriously shines through your personality. As a food person, I appreciate your content and offerings. Thank you very much.
Sooo, good news! Quick back ground. I'm on the worship team at my church. We arrive at church early in the morning on Sundays in preparation for the day. We potluck food for those early mornings. We sign up with what we are bringing. I signed up with your tomato gallet. Took it in this morning! Plate was clean before 3rd service was over. Not even crumbs. (I think some of the gluten free folks might have nibbled some too. Not best for them. But a compliment to your recipe!!) Folks asked for the recipe. Shared the link to this RUclips video. I can see your subscriptions go up by a few dozen over the next few days. :) Thank you, Erin! This recipe is a home run! Thank you for sharing your culinary gift with us.!!!!! :-)
I’m truly so happy to have moved “home” and love being close to my family! I think it shows extra in these episodes where I’m in my own kitchen again 🥰❤🥰 thanks for watching!
So fun seeing Erin as a baking coach on the new, extra special season of Nailed It! Immediately thought of her F52 baking content. You even get to see Erin dressed up in the finale.
Even though I'm someone who's always loved tomatoes, the only tomato pies I've ever made were pizzas (and one impromptu calzone). This video and others of the same subject really make me want to try baking different forms of tomato pie, such as this.
I had a similar experience in my tomato journey - hated them as a kid, as a high schooler worked at a chain pizza place and grew to hate them more, but then in college my roommate made me a tomato sandwich on good sourdough with mayo, salt, and pepper and I was like... whoa. And now we grow our own and I get it!
I LOVE the shots of you in school, how cool. Thank you as always for your recipes and clear explanations I’ve tackled so many thinks I was afraid to because of you!❤❤
So grateful for your savory baking offerings, Erin! My husband and I have a non-existent sweet tooth respectively and love these recipes of yours that cater to our tastebuds. Keep 'em coming please🙏
After watching this I want to combine your recipes and make a roasted tomatoes galette with that delicious cheesy filling. I love roasted tomatoes. You are so fun to watch!😊
Thank you Erin. I make something similar with herb & garlic goat cheese dotted on top but I appreciate the advise about coating the crust to prevent it becoming soggy before it gets a chance to bake to its full potential. I still think it is smart to salt the tomato slices and let them sit on paper towels for 30 minutes before starting assembly. Thanks for all the great tips.
Love you Erin! These pies look amazing. I want to attempt the first one this weekend. I saw you on Nailed It! So so happy you are on it, you make the show so much better!❤
You are my favorite when I make my tomato pie make a cheese crust also then I slice 1 apple painfully thin and put in a bowl with balsamic and the tomatoes add all pepper and granulated garlic and salt and Italian seasoning yum
The second recipe reminded me of a recipe that you posted some time ago .. a tomato “tart tatin“ or upside down tart. The addition of Brie to that recipe would also be great 😊
An ex of mine once made me tomato pie with a massive thick layer of uncooked pastry; I didn't have the heart to tell him - but the tomato part was great. Good to know there's better out there! :D
I couldn't live without tomatoes. Have all the ingredients (will use homemade ricotta with the cream cheese) on hand to make this, but not until it cools down in the evening. BUT ERIN ... no salt on the tomatoes? Tell me it ain't so!
I love savory pies & tomatoes. I'm going to have to try these. Do you ever do calzones or strombolies? I thought that maybe I'd see them with your pizza video or referenced in it but didn't. If not, that would be a neat video to make because there are lots of neat variations for both that aren't typical versions.
This could be heresy, but may I take your filling ingredients from the galette and use them in the same way/order in a frozen deep dish crust? I realize the end result may not be as fabulous but that’s my comfort zone for now. Thanks!
Lovely. At one point, I'd also convinced myself that I didn't like tomatoes (the supermarket ones tend to be flavorless and sometimes have textural issues) until a food writer whose work I admire wrote about tomato sandwiches (and another one about BLTs in which he argued that tomatoes, not bacon, should be the star) and I became a convert. I happened to make tomato galettes in each of the past two weeks with varying degrees of success: the second, using roasted cherry tomatoes, was less successful, but still delicious. I'm going to try this version and test my luck. Honestly, with pie crust, tomatoes, and brie, how bad can it be?
I made the roasted tomato pie, it was wonderful! One question on the rough puff recipe. The directions have you divide the dough into 2 pieces. Do I combine the 2 halves of rough puff, or do I use only one piece/half of the recipe?
Both look Fabulous! I checked out your extra tip and will stick with your version. Mayo has PUFA oil in it and should be avoided like the plague! Plus the Brie is full of Vitamin K2 as a bonus!
As always when I make a recipe the first time I always try to follow it verbatim. The Parmesan galette tasted great, but two issues… 1). It cost almost $20 for the Boursin cheese in NJ. They only come in a 5.2 oz. package, so had to buy two. I found a homemade recipe for it that I’ll try next time to cutdown the cost. 2). The trick to check the doneness by shaking the tray to see if the galette slides around didn’t quite work. Mine looked great and slid around, but the bottom of the crust was still very underdone.
She may have forgotten in the video, but the written recipe (see link in the video description), does have you salt and pepper the tomatoes once they’re on the dough.
Mine looked like the cheese was burning at 45 minutes, and it passed the shake test. But the dough was definitely not cooked all the way through. I would've failed the Great British Bakeoff.
Gosh, I thought I had watched all the Tomato Galette videos on youtube...but then I found the Tomato Queen! All hail Queen Erin!👸🍅❤🍅🧡🍅💛🌱🧀
“Put the candle back!” I knew I loved your cooking and I now know your sense of humor! I love it!!!
All of your videos are like participating in a Master Class! So grateful for all I have and continue to learn from you!❤
every one of your productions I've seen are nothing short of top notch. You really know your craft and it seriously shines through your personality. As a food person, I appreciate your content and offerings. Thank you very much.
I love her videos.
Sooo, good news!
Quick back ground. I'm on the worship team at my church. We arrive at church early in the morning on Sundays in preparation for the day. We potluck food for those early mornings.
We sign up with what we are bringing.
I signed up with your tomato gallet.
Took it in this morning! Plate was clean before 3rd service was over. Not even crumbs. (I think some of the gluten free folks might have nibbled some too. Not best for them. But a compliment to your recipe!!) Folks asked for the recipe. Shared the link to this RUclips video. I can see your subscriptions go up by a few dozen over the next few days. :)
Thank you, Erin! This recipe is a home run! Thank you for sharing your culinary gift with us.!!!!! :-)
Maybe I'm making this up but your normal joyful self seems even more joyful these days! both of those pies look so delicious.
I’m truly so happy to have moved “home” and love being close to my family! I think it shows extra in these episodes where I’m in my own kitchen again 🥰❤🥰 thanks for watching!
Chef Erin is always amazing and very educating. Its obvious she has experience and love her works and product.
So fun seeing Erin as a baking coach on the new, extra special season of Nailed It! Immediately thought of her F52 baking content. You even get to see Erin dressed up in the finale.
I am so happy she is back! Love you Erin.
Tomato pie and tomato gravy is absolutely amazing ❤❤❤
I asked about this pie on your savory pie video. Then I thought, go check the channel. Here is what I was looking for.
You are an absolute joy!!🍅
You are a gem! I love your enthusiasm and also that you often take simple ingredients to make stupendous things! Thank you!
Erin you are such a nice person I love your recipes thanks for sharing very much appreciate.
Even though I'm someone who's always loved tomatoes, the only tomato pies I've ever made were pizzas (and one impromptu calzone). This video and others of the same subject really make me want to try baking different forms of tomato pie, such as this.
Love your whole vibe. Thanks for sharing your gift with us. Also, I ❤ KC!
I had a similar experience in my tomato journey - hated them as a kid, as a high schooler worked at a chain pizza place and grew to hate them more, but then in college my roommate made me a tomato sandwich on good sourdough with mayo, salt, and pepper and I was like... whoa. And now we grow our own and I get it!
I LOVE the shots of you in school, how cool. Thank you as always for your recipes and clear explanations I’ve tackled so many thinks I was afraid to because of you!❤❤
So grateful for your savory baking offerings, Erin! My husband and I have a non-existent sweet tooth respectively and love these recipes of yours that cater to our tastebuds. Keep 'em coming please🙏
After watching this I want to combine your recipes and make a roasted tomatoes galette with that delicious cheesy filling. I love roasted tomatoes. You are so fun to watch!😊
Thank you Erin. I make something similar with herb & garlic goat cheese dotted on top but I appreciate the advise about coating the crust to prevent it becoming soggy before it gets a chance to bake to its full potential. I still think it is smart to salt the tomato slices and let them sit on paper towels for 30 minutes before starting assembly. Thanks for all the great tips.
Love you Erin! These pies look amazing. I want to attempt the first one this weekend.
I saw you on Nailed It! So so happy you are on it, you make the show so much better!❤
Erin! the mayo & cheddar tip is so pantry friendly, thank you & thank you Dora Charles from Savannah!
these tomato pies look delicious
I am slightly addicted to your intro music. 😅
100%…I wanna know the artist.
I love the old videos of Erin!
I just like to watch her videos so awesome. Even too much of talking 😂but still worth it to learn .thank u❤😊
I startled my cat which was peacefuly snoozing on my lap when I burst out loud during the brilliantly timed/located "PUT ZE CANDLE BACK!"
Bagels and schmear episode please! ❤😊
I love Boursin cheese 🧀
Love these recipes . Thank you so much, such a great teacher.
You are my favorite when I make my tomato pie make a cheese crust also then I slice 1 apple painfully thin and put in a bowl with balsamic and the tomatoes add all pepper and granulated garlic and salt and Italian seasoning yum
LOVE these, LOVE savory baking, LOVE Erin, always epic!!!
Much as I love you Erin, I'm not going to turn on the oven when it's over 100F today.
i feel you. i live in Las Vegas. Oven off until September.
I can't wait to buy a house so I can build an outdoor oven.
😂 🤣🤣
I know what I’m gonna bake today!
Yummm! Definitely on the menu - good thing I have a ton of tomatoes to use!
The second recipe reminded me of a recipe that you posted some time ago .. a tomato “tart tatin“ or upside down tart. The addition of Brie to that recipe would also be great 😊
An ex of mine once made me tomato pie with a massive thick layer of uncooked pastry; I didn't have the heart to tell him - but the tomato part was great. Good to know there's better out there! :D
First video I've watched of yours. I'm staring at a bunch of tomatoes from my garden so will be giving one of these a try. Thanks! Subscribing😊
Erin: Come on tomato, time to realize your destiny and become a luscious pie.
Tomato: I’m just a baby!
I couldn't live without tomatoes. Have all the ingredients (will use homemade ricotta with the cream cheese) on hand to make this, but not until it cools down in the evening. BUT ERIN ... no salt on the tomatoes? Tell me it ain't so!
I love savory pies & tomatoes. I'm going to have to try these. Do you ever do calzones or strombolies? I thought that maybe I'd see them with your pizza video or referenced in it but didn't. If not, that would be a neat video to make because there are lots of neat variations for both that aren't typical versions.
❤❤❤I made this. Yummy
Works of art!!! 🍅🍅🍅💕
I can't eat tomatoes or carbs anymore, but you are so cute and wonderful I love watching you bake.
I really enjoy your channel. You are wonderful.
I adore tomatoes. But they have to be in season and from my garden. These recipes would be perfect for right now because we are swimming in tomatoes.
This could be heresy, but may I take your filling ingredients from the galette and use them in the same way/order in a frozen deep dish crust? I realize the end result may not be as fabulous but that’s my comfort zone for now. Thanks!
Lovely. At one point, I'd also convinced myself that I didn't like tomatoes (the supermarket ones tend to be flavorless and sometimes have textural issues) until a food writer whose work I admire wrote about tomato sandwiches (and another one about BLTs in which he argued that tomatoes, not bacon, should be the star) and I became a convert. I happened to make tomato galettes in each of the past two weeks with varying degrees of success: the second, using roasted cherry tomatoes, was less successful, but still delicious. I'm going to try this version and test my luck. Honestly, with pie crust, tomatoes, and brie, how bad can it be?
incredible puffpastry!!! where we can find the recipe with Dora Charles' topping?
I made the roasted tomato pie, it was wonderful! One question on the rough puff recipe. The directions have you divide the dough into 2 pieces. Do I combine the 2 halves of rough puff, or do I use only one piece/half of the recipe?
First time I’ve watched Erin and love her!!! Umm, can I borrow your husband?😂
Both look Fabulous! I checked out your extra tip and will stick with your version. Mayo has PUFA oil in it and should be avoided like the plague! Plus the Brie is full of Vitamin K2 as a bonus!
As always when I make a recipe the first time I always try to follow it verbatim. The Parmesan galette tasted great, but two issues…
1). It cost almost $20 for the Boursin cheese in NJ. They only come in a 5.2 oz. package, so had to buy two. I found a homemade recipe for it that I’ll try next time to cutdown the cost.
2). The trick to check the doneness by shaking the tray to see if the galette slides around didn’t quite work. Mine looked great and slid around, but the bottom of the crust was still very underdone.
Yasssss!!!!
Any way to get the best of both worlds? Flaky crust and roasted tomatoes from the second pie with all that yummy parm in the crust?
This is actually how I make homemade marinara.
Erin do you have any cookbooks?
Master 🥰
Lol yum!
Flour and parmesan quantities?
Erin, love those tarts, but is there no salting of tomatoes?
She may have forgotten in the video, but the written recipe (see link in the video description), does have you salt and pepper the tomatoes once they’re on the dough.
Are you in KC? We live close to the Royals stadium and your shiet looks like a Royals shirt.
Wondered if it is Kate Cosentino or Kansas City?!
Hi and hello from Finland!
Quick question - can you do galette with gluten free flour?
I would go for a ready mix :) maybe for something like cookies, it should hold nicely
Thank you Laura. I had an idea of using gluten free oatmeal or teff meal. But might start first with ready mix.
❤❤ بسم الله ماشاء الله تبارك الله عليك ❤
where the tomato tip at?
Did someone find the Dora Charles's tips she told?
🍅🍕❤️👍🏼🍅
Does anyone know what her tattoo is a picture of?
A vanilla bean and I think she has a couple stars on her chest.
Thank you! The curiosity was killing me.@@dstewart5473
It’s so flaky! Mine would neeeever
Tomato bacon cheddar cheese pies with organic lard crust for the win. Just sayin'
You said 15" circumference instead of the diameter you did measured. Also, you said 1/4" but mine is thinner.
You also said bake 50-60 minutes but your recipe says 40-50 minutes.
Mine looked like the cheese was burning at 45 minutes, and it passed the shake test. But the dough was definitely not cooked all the way through. I would've failed the Great British Bakeoff.
Right on time.
(Can we get the Bagel & Schmear episode, though? 🥯) 😂