This was the best year ever for our tomato plants. They grew like crazy and all summer long I could head outside and pick fresh ones to pop in my mouth like candy. With the coming of the first frost (boo!), we knew that time was up for our tomato plants and we collected all of the green tomatoes we could save.
Jonathan planned (still plans) to make fried green tomatoes with them, because that’s what you make with green tomatoes, right?
Wrong. Cooked green tomatoes have a bright, sour, and somewhat acidic sort of flavor (resembling artichokes) and can be used in all sorts of ways. I came across a post on Brit + Co for 19 Green Tomato recipes that aren’t (all) fried. I was drawn to a recipe from Corner Cottage Bakery for a green tomato galette. The galette (a rustic, free-form pie) truly showcased the green tomatoes instead of hiding them in breading. I knew that I had to try my own version of this dish.
My green tomato and fig galette is made with a pie crust, ricotta cheese, green tomatoes, figs, and a honey and balsamic drizzle. The figs and honey balance the tartness of the tomatoes with a little bit of sweetness. Our family of three devoured a galette for dinner, but I think this dish would shine as an appetizer if cut into 6 or 8 small slices.
If you don’t have access to green tomatoes, this dish would also be lovely with regular ripe tomatoes.