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🍞 Tomatoes, sourdough tarts, and pizza

Published 12 months agoΒ β€’Β 2 min read

Tomatoes, sourdough tarts, and pizza

My tomato plants here are just starting to show the signs of ripeness and I'm poised to take advantage of every single one.

Sandwiches, pizza, pasta, and endless tomato tartsβ€”they all get used one way or another.

It always feels like im waiting and waiting and waiting for the first one, then the tables turn, and I'm almost drowning in them.

I mean, it's a good problem to have, no doubt. My hope is the recipes below give you some inspiration if you find yourself in the same boat (or if you just see some great tomatoes at the market).

Read on!

In this week's newsletter:

  • Recipes: Pain de Mie, Skillet Pizza, Friselle, Peach and Blueberry Galette, Tomato tart, Scones
  • Baking Tip: What does the overnight cold proof do exactly?
  • Links: Bon Appetit book recommendation

🍞 Perfect BLT Bread

My go-to bread for this time of year is my Pain de Mie. It's quite possibly the perfect white bread that's so much more: lots of flavor, a beautiful crust, and certainly not something you'll find in the store.

When heavily toasted, this bread is the perfect vehicle for ripe tomatoes, bacon, and lettuce.

🍞 Sourdough Cornmeal Skillet Pizza

Super tasty and super easy, this skillet pizza cooks super fast and is such a great weeknight meal. Would be great to highlight any fresh veggies you have from the garden, too!

🍞 Sourdough Friselle

Tomato seasonβ€”this is when I reach for one of my favorite preparations. These crunchy breads are amazing at absorbing all the juices from tomato, olive oil, and even a dash of balsamic.

It's essentially a canvas already singing with flavor, ready for whatever seasonal additions you choose.

🍞 Peach and Blueberry Galette

My peaches are so, so close to being ripe, and this has first dibs with the first few peaches.

πŸ… Tomato Tart

Use my sourdough starter, discard pie crust, to make a tomato tart with those large heirloom tomatoes!

🍞 Sourdough Discard Scones

Easy and quite possibly my new favorite weekend tradition, making these scones before everyone wakes (so I can eat one before they notice πŸ™‚).

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πŸ’¬ Member Discussion of the Week

Hi Maurizio, quick question: does the overnight in the fridge do much, or is it mainly for controlling what time to bake? When it’s ready for the fridge, is it ready to bake? I’m an early riser and could probably be at that phase by noonish. Thanks!

The overnight fridge proof will help bring extra flavor (sourness, complexity) to your bread and make it a little easier to score. However, it's not mandatory, and often, I like proofing the dough at room temperature and baking it the same day, too.

​
No, when you place the dough in the fridge, it continues to proof until it cools downβ€”which can be several hours. If you're going to room-temperature proof your dough, usually it's around 2 to 4 hours. Use the poke test to determine when it's ready!

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Happy baking, y'all!

Maurizio Leo

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Maurizio Leo

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