By Sydney Sevdalis
At Unearthing Farm & Market on Memorial Drive, the conversation usually starts with what gets left at the stand. Not what just came in, but what didn’t quite make it into the spotlight. A green tomato gets picked up. It’s firm, has a few blemishes, and doesn’t meet the standard definition of pretty. It’s not ready in the way most people want it to be. “This is where most people stop, but this is where this recipe starts,” says Unearthing Farm director Katie Kissel.
The knife goes through the tomato cleanly. The dish starts with thin slices, laid out flat, salted lightly, and left alone for a few minutes. You can see the moisture rise to the surface. “If you skip this, you lose the pastry,” says Kissel, pressing a towel gently over the top.
On the stove, a small pan warms with oil. Shallots go in first, then the Jimmy Nardello peppers. They are sweet, almost fruity when they soften, but the choice of peppers depends on the day. Sometimes it’s shishitos. Sometimes it’s something with more heat.
The pastry is rolled just enough to even it out, then cut into rounds. You can see where this is going now. Cheese filling comes first. Then the peppers. Then the tomato, layered carefully. There’s no measuring here, just balance. “Too much tomato and it gets heavy. Too little and you miss the point,” says Kissel.
The edges get folded up by hand. They’re not perfect, and not meant to be. A quick brush of egg wash, and into the oven they go. When they come out, the pastry has done its job – lifted, crisp, holding everything in place. The tomatoes have softened but kept their shape. The Jimmy Nardello peppers sit underneath, sweet and steady.
This isn’t a dish about peak season. It’s about knowing what to do with what’s in front of you, even if it isn’t perfect.
Green Brandywine Tomato & Jimmy Nardello Pepper Galettes (yield: 4 galettes)
Pastry:
1 sheet frozen puff pastry (9×9 or 9×10 inch), thawed
1 large egg, lightly beaten (for egg wash)
All-purpose flour, for dusting
Filling:
4 oz cream cheese, softened
¼ cup feta, crumbled
1 tablespoon fresh herbs, finely chopped (thyme and chives recommended)
Pinch sea salt and black pepper
Base:
1 tablespoon neutral oil
1 small shallot or yellow onion, finely diced
¼ cup diced peppers, adjusted to heat preference
Mild: bell, shishito, or Jimmy Nardello
Medium: jalapeño or serrano
Hot: 1-2 teaspoons hot pepper plus mild pepper to fill volume
Topping:
2–3 medium green tomatoes, thinly sliced (about ⅛ inch)
½ cup mixed cherry tomatoes, sliced
Sea salt
Steps:
Prep the Tomatoes: Lay the thin slices of green tomato flat on a paper towel. Sprinkle them lightly with sea salt and let them sit for 10 minutes to draw out excess moisture. Pat the tops completely dry with another paper towel. This guarantees a crispy, flaky pastry base!
Preheat & Line: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Make the Filling: In a small bowl, combine the softened cream cheese, crumbled feta, chopped herbs, a pinch of salt, and pepper. Mix until smooth. Set aside.
Sauté the Pepper Base: In a small skillet, heat the oil over medium heat. Add the diced shallot and cook until translucent (about 3 minutes). Add your chosen diced peppers and sauté for another 3-4 minutes until softened. Remove from heat and allow to cool slightly before assembling to prevent the pastry from warming up too quickly.
Prepare the Pastry: On a lightly floured surface, unroll the puff pastry sheet. Gently roll it out slightly to even the seams. Cut the pastry into 4 equal squares or circles (approx. 4.5 to 5 inches across). Transfer to your prepared baking sheet.
Assemble the Galettes: Spread an even layer of the herbed cheese filling onto the center of each pastry round, leaving a roughly 1-inch border. Spread a layer of the cooled pepper and onion mixture over the cheese filling. Top with several overlapping slices of the dried green tomatoes. Tuck in a few cherry tomato slices for a burst of color and sweetness. Carefully fold the edges of the puff pastry border up over the edges of the filling, overlapping and crimping slightly as needed to create a rustic, free-form shape.
Final Touches & Bake: Brush the folded pastry edges of each galette with the egg wash. Bake in the preheated oven for 20-25 minutes, until the pastry is puffed and golden brown, and the tomatoes are tender.
Cool & Serve: Remove from the oven and allow to cool on the pan for a few minutes before serving. Enjoy warm or at room temperature.
Ingredient Selection Notes: Selecting Green Tomatoes: Look for tomatoes that are fully green and very firm to the touch. If they have started to show a blush of pink, they will be too juicy. The high acidity and firm cellular structure of a true green tomato are what allow it to hold up beautifully to high-heat baking.
The Pepper Spectrum: When highlighting varietals like the Jimmy Nardello–a treasured Ark of Taste sweet pepper–sautéing them gently beforehand brings out their deep, fruity sweetness, which acts as the perfect bridge between the tangy green tomatoes and the rich herbed cheese. If using hotter varietals, removing the seeds and membranes before dicing will provide the distinct flavor of the pepper without overwhelming the palate with heat.
Chef’s Notes: Keep pastry cold. If it warms during assembly, chill before baking. For a larger format, bake as one full tart with a scored border. Choose firm, fully green tomatoes. Any blush indicates excess moisture. Removing seeds and membranes from hot peppers controls intensity while preserving flavor.
