red currant tomatoes


About a month ago, Collingswood Farmers’ Market vendor, Viereck Farms displayed a few baskets of very tiny tomatoes. For whatever reason, I didn’t buy the tomatoes that day – but the idea of them stayed with me for weeks. The tiny tomatoes made another appearance this past Saturday (finally!) and a savory galette was born.

The tiny tomatoes are better known as red currant tomatoes. Both sweet and tart, the flavor is intensely tomato-y. In addition to intense flavor, the tomatoes provide 4x the amount of Vitamin C in comparison to other tomatoes.

Summer is slipping away and you may not be able to find red currant tomatoes. Feel free to substitute small cherry tomatoes for this recipe.


red currant tomato galette

yield: two rustic galettes

flaky pie dough
1½ cups all-purpose flour or pastry flour
pinch salt
pinch sugar
pinch turmeric, optional
¼ - ½ teaspoon freshly ground pepper (to taste), optional
1 tablespoon fresh thyme leaves (5-6 sprigs), optional
8 tablespoons unsalted butter, very cold and cut into small pieces
6 - 10 tablespoons ice water

1 egg, beaten and mixed with 1 teaspoon water or milk, optional wash

tomato filling
2 cups red currant tomatoes, washed and dried
pinch salt
pinch sugar
2 teaspoons fresh lemon juice

To a large bowl, combine flour, salt and sugar. If using, add optional ingredients (turmeric, pepper, thyme) to bowl with flour. Whisk together.
Cut cold butter into dry ingredients with a pastry cutter or by hand.
Add just enough water to allow the dough to come together. Start with 6 tablespoons.
Form dough into a flattened disk. Wrap in plastic and refrigerate for 30 minutes or overnight. When ready to use, allow to stand at room temperature for 10 minutes.

filling & assembly
Preheat oven to 350-degrees. Line a sheet pan with parchment.
Add all tomato filling ingredients to a bowl and toss together.
Roll dough to 1/8” thick. From dough, cut two rough circles (or squares) and place on sheet pan.
Arrange some tomatoes to the middle of each dough circle. Begin shaping the dough by folding the dough edges over the tomatoes and pressing in. Brush the dough with egg wash, if using.
Bake for 30 minutes or until golden brown.