Tomato season is a highly coveted time in the BA Test Kitchen. Every single staffer jumps at the chance to taste test recipes that make good use of bright red beefsteaks, sweet-as-heck sungolds, and juicy AF heirlooms. But of all the new recipes that we’ve developed for tomato season this year (the salsa to end all salsas! The tomato toast of 2019! The no-cook answer to puttanesca!?), there’s one that’s really taken off: senior food editor Andy Baraghani’s new tomato and garlic galette. Readers have been blowing us up on Instagram with their shots of the savory pastry. We’re here for the inspo, and thought you might be too.
Moody in the best way possible:
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1 different colored tomato=1 like:
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Megan Thee Stallion can keep Hot Girl Summer because we have Hot Galette Summer:
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Moment of appreciation for this crust:
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Tomatoes have been waiting all year for this close-up:
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Tomato Galette, but make it vegan:
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May all of your galette crusts come out this flawlessly:
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Blares bright red megaphone “IT’S TOMATO SEASON Y’ALL”:
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Did Andy come into your home and art direct this light himself?
