tomato + goat cheese galette | tomato week

tomato + goat cheese galette | cody uncorked

Happy Wednesday!!!! I know what you’re thinking… Tomato Week is now officially longer than a week. When will this chick stop posting tomato recipes? What is even happening?

Yes, as of yesterday, it has been more than a week. BUT, this is by far one of my most favorite recipes. I know you’ll love it if you try it, so hopefully that’s enough to forgive my week overage transgression.

tomato + goat cheese galette | cody uncorked

First things first – I highly recommend making your own pie dough for this recipe. It will be sturdier and more delicious. Plus, it’s SO easy! The ingredients above + about 5 tablespoons of cold water are all you need for not one, but TWO, pie crusts.

I love using my Breville food processor for making pie dough. It quickly breaks up the butter without heating everything, which is a no-no when making pastry dough. This food processor is super powerful and brings everything together in about 10 pulses.

However, if you don’t have a food processor, it’s still SO EASY. You can use two butter knives or your fingers to break up the butter and mix the dough. You’ll just need to work quickly to keep everything chilled.

tomato + goat cheese galette | cody uncorked

tomato + goat cheese galette | cody uncorked

You can read all about how to make the perfect pie crust via The Kitchn. This tutorial is super comprehensive and can help even the most novice cooks get flaky, delicious crust. 

Now, on to this tomato galette. If you’re from the South or have southern relatives, you may have tasted or heard of tomato pie. It’s typically a mayonnaise-y, creamy and very heavy dish.

This recipe take all the good things about southern tomato pie – ripe tomatoes, flaky crust, something creamy – and elevates them to a new, fresher level. There is no mayo involved in this galette and the cheese is upgraded. I promise if you’ve had tomato pie before, you won’t miss a thing. 

tomato + goat cheese galette | cody uncorked

tomato + goat cheese galette | cody uncorked

You have to start by drawing some of the moisture out of the tomatoes so that your crust stays nice and crisp. Do this by layering the tomato on paper towels and pressing down. Leave them to sit for an hour or so, then remove the paper towels. A lot of the seeds and wet stuff should be left behind – that’s exactly what you want!

tomato + goat cheese galette | cody uncorked

Then you layer tangy goat cheese over your rolled out pie crust and top it with the sliced tomatoes. Don’t worry about trying to make things look perfect – it’s supposed to be rustic. 

When you roll up the edges of the crust, do it a piece at a time, overlapping each section. Again, you’re not striving for perfection here!

tomato + goat cheese galette | cody uncorked

Slide the whole thing onto a baking sheet or into a cast iron skillet. Drizzle the tomatoes with olive oil, then sprinkle with salt and pepper. Brush your crust with an egg wash to ensure it gets perfectly golden brown.

Then bake until it’s crispy, bubbly and delicious. 

tomato + goat cheese galette | cody uncorked

Tomato + Goat Cheese Galette

1 pie crust (see tutorial link above)
2 large tomatoes
6 oz goat cheese
olive oil
1 egg + 1 teaspoon water
salt + pepper

Start by slicing your tomatoes in 1/4″ slices. Place them on layered paper towels, top with another layer of paper towels, then press lightly. Let them sit for about an hour, then lift and discard the paper towels (which should have plenty of juice and seeds!)

Preheat your oven to 375 degrees. Roll out one pie crust, then top with crumbled goat cheese. Layer tomatoes over the goat cheese, then fold the dough over the pie one section at a time. Transfer to a baking sheet or cast iron skillet.

Drizzle the inside galette with about 1 teaspoon of olive oil, then top with salt and pepper. Whisk your egg with 1 teaspoon of cold water, than brush over your crust.

Bake until your crust is golden brown and the insides are bubbly (about 30 minutes).

tomato + goat cheese galette | cody uncorked

signature | Cody Uncorked.

tomato + goat cheese galette | cody uncorked

pico de gallo | tomato week

pico de gallo | Cody Uncorked

Tomato week continues with a suuuuper easy and delicious classic.

Just in time for #TacoTuesday, today I’m sharing my fail-proof recipe for homemade pico de gallo.

pico de gallo | Cody Uncorked

Pico de gallo is simply a fresh, uncooked salsa. It’s usually pretty chunky and has a little heat to it. The trick with pico is to use the best, freshest ingredients you can find. Then, make it a couple hours in advance and let it sit on the counter. The allows the flavors to deepen and get even better!

pico de gallo | Cody Uncorked

Pile this on chips, ladle it over your tacos, swan dive into a human-sized vat of it…you can’t go wrong.

pico de gallo | Cody Uncorked

Pico de Gallo

4 medium or 3 large tomatoes, diced
1/2 small red onion, diced
1 jalapeño, diced
1 lime, juiced (about 2 tablespoons)
1 big handful cilantro, diced (about 2 tablespoons)
salt + pepper
optional, but encouraged: one clove garlic, minced

Combine all ingredients in a bowl, adjust seasoning, jalapeños and lime juice as needed. Best if made a few hours in advance and allowed to sit on the counter for flavor to combine.

pico de gallo | Cody Uncorked


signature | Cody Uncorked.
pico de gallo | Cody Uncorked

homemade bloody mary mix | tomato week


So, when planning today’s post, I was totally torn. Is sharing bloody mary mix on a Monday complete torture, because the weekend is Just. So. Far. Away. OR, is it the perfect thing to carry you through the next five days until you can mix one up for yourself? I don’t know.

I’m going to go with the latter and I think that’s how you should see it too. Use your rosé colored glasses (that’s the saying, right?)

There’s nothing more satisfying on the weekend than a flavor-packed, meal-in-a-glass bloody mary. Especially paired with brunch on a weekend day when you have no obligations or plans. The best! Whether it’s your first indulgence of the weekend or a little hair of the dog, bloody marys are where it’s at.

The only problem is, bloody mary mix is typically SO FULL of sodium and packed with preservatives. It can leave you feeling bloated and dehydrated, which is not what you want when the day has just begun.

Instead of turning to that store-bought bottle of mix, make your own! Think of it as juicing, but with a savory (and optionally alcoholic) twist. I promise it will leave you feeling just as satisfied, but without the sodium overload. IMG_9580

I used a juicer to make mine, but have included instructions to follow even if you don’t have one at home. This would be great for a party – make the base mix and then set up a bar where people can customize their drink with add-ins and skewers. Yum!IMG_9592

5 large tomatoes (2.5 cups tomato juice)
2 large carrots (1/2 cup carrot juice)
2 stalks celery
1 lemon
1 clove garlic
1/2 medium beet
2 teaspoons ground turmeric
2 tablespoons finely chopped herbs (basil, parsley, oregano, cilantro, etc.)
6 oz tomato paste
1-2 tablespoons worcestershire
1-2 tablespoons hot sauce
salt + pepper

JUICER instructions
Juice tomatoes, carrots, celery, lemon (peel + pith removed), garlic and beet. Mix juice and remaining ingredients in a large pitcher. Salt and pepper to taste.

NON-JUICER instructions
For the tomato and carrot, use store-bought juice. Look in the organic or health food section of your grocery store to find juice with the least amount of added salt and preservatives.

Blend celery, juice from the lemon, garlic and beet in your blender or food processor with 1 cup of water until the mixture is completely smooth. Strain the mixture with a fine sieve or cheesecloth, then discard the pulp.

Mix the blended liquid with the tomato and carrot juice along with the remaining ingredients. Salt and pepper to taste.

optional add-ins
olive oil
celery salt
clam juice

garnish ideas
salt (plus lemon/lime zest, pepper, BBQ rub, etc.) for rim
pickled okra, jalapeños, asparagus, cucumbers, etc.
string cheese
lemon/lime wedges
cherry tomatoes

mixing up your marys
1 part vodka
2 parts bloody mary mix
rim + garnish skewer

Run a lime or lemon wedge around the edge of your glass, then dip into prepared rim mixture. Shake vodka and mix with ice, then pour into glass and add more ice as needed. Stir in any additional add-ins, then top with a skewer of your favorite garnishes and enjoy! 


I hope you enjoy this as much as we did!


signature | Cody Uncorked.