A Refreshing Cucumber Gimlet and Savory Tomato Galette
Years ago I read a book where the female main character drank gimlets. I don’t remember the title of the book or anything else that happened, but the idea of the drink stayed with me.
Gimlets were new to me- gin had never been my drink of choice and I would never have thought to try it. I decided I needed to try a gimlet, though. I wanted to feel as sophisticated as that female character seemed in that book.
I found a cucumber gimlet recipe and used fresh cucumber from one of my first gardens. Since I was enjoying bounty from the garden, I added a tomato galette to have along with my drink and shazam-a-lam-a! I elevated my existence to a whole new existential level. I felt a bit more if you know what I mean…
I don’t know why I didn’t revisit either of these simple pleasures after that season, comme c’est triste. But here we are- new summer season, fresh cucumber on the vine, ripe tomatoes begging to be eaten.
For a Cucumber Gimlet you’ll need to:
Muddle 3 cucumber slices with half an ounce of simple syrup.
Add 2 ounces of gin, fresh squeezed lime juice (¾ ounce), and ice. Shake well.
Strain into a coupe glass.
Garnish with a cucumber slice.
A simple Tomato Galette :
Make up your pastry dough and refrigerate for 2 hours beforehand. It will be enough to make 1 large galette or you can divide it into fourths (wrap tight and freeze extra for another day).
1 1/2 hours later….
Slice your tomatoes. In a bowl, toss them with some sea salt to soak up moisture and let sit for 30 minutes.
Preheat your oven to 400.
Mix together 4 ounces of goat cheese (I used replaced goat cheese with feta to save a trip out to the store), a tablespoon olive oil, a tablespoon chopped chives, a tablespoon chopped thyme, 1 grated clove of garlic, a half teaspoon lemon zest and a dash of black pepper.
Roll out your dough onto a floured surface making sure to sprinkle flour on top and rotate it to keep it from sticking. Roll it out to about one-eigth of an inch.
Transfer dough to baking sheet, spread goat cheese mixture in the center. Leave an inch border. Layer tomato slices over the goat cheese mixture and fold dough edges over to the outer tomato edges.
Brush the crust with a wash of beaten egg and water.
Bake 40-45 minutes.
Garnish with basil and more black pepper.
Now. Grab a cocktail napkin and a dainty plate. Cut a slice of that delicious galette (I made lovely small galette just for me). Perhaps you have a little area that is tucked away where you can sit to quietly enjoy the view as you savor your deliciously refreshing gimlet and savory fare. As long as you take your time and appreciate all the flavors. Sit tall, sip slowly and savor each and every bite. I’ll be doing the same thing here.
It is easy to find joy in the little things. Simple, fresh food. A small respite from the ordinary day. You don’t have to travel the world or spend a packet to experience it. It’s right there ready for you once you really, really look. If you have the chance to grow it yourself, it certainly adds to the satisfaction the whole process.
Ordinary Magic from me to you,
Candace