Savory Tomato Galette
Served as a beautiful brunch dish, a simple dinner main, or a patio happy hour appetizer, this Savory Tomato Galette is bound to impress.
Carolyn Hodges of The Dinner Shift
Carolyn Hodges of The Dinner Shift
Recipe - Heinen's of Rocky River
Savory Tomato Galette
Prep Time20 Minutes
Servings4
Cook Time35 Minutes
Ingredients
1 7 oz. refrigerated pie crust
4 oz. garlic and herb goat cheese
1–1 ½ lb. fresh tomatoes (combination of heirloom and cherry tomatoes)
1 Heinen's cage free egg
Fresh cracked black pepper
Fresh basil
Directions
- Preheat the oven to 400ËšF. Remove the pie crust and goat cheese from the refrigerator 15 minutes prior to prep time.
- Slice the tomatoes into ¼-inch slices. Arrange in a single layer on a paper towel-lined sheet tray or a clean dish cloth. Allow to drain for at least 15 minutes.
- Line another sheet pan with a piece of parchment paper. Unroll the pie crust and place it on top of the parchment. Crumble the goat cheese on top of the pie crust. Use your hands to gently spread it into an even layer on the crust, leaving a 1 ½-inch border. Top the goat cheese with the tomato slices. Fold up crust on all sides, pleating as necessary to form a circle.
- In a small dish, whisk the egg and brush it over the crust. Sprinkle the tomatoes and crust with black pepper.
- Bake in the preheated oven for 30–35 minutes, or until the crust is golden brown.
- Allow the galette to cool for at least 10 minutes before cutting. Top with fresh basil leaves.
- Serve warm or at room temperature.
20 minutes
Prep Time
35 minutes
Cook Time
4
Servings
Directions
- Preheat the oven to 400ËšF. Remove the pie crust and goat cheese from the refrigerator 15 minutes prior to prep time.
- Slice the tomatoes into ¼-inch slices. Arrange in a single layer on a paper towel-lined sheet tray or a clean dish cloth. Allow to drain for at least 15 minutes.
- Line another sheet pan with a piece of parchment paper. Unroll the pie crust and place it on top of the parchment. Crumble the goat cheese on top of the pie crust. Use your hands to gently spread it into an even layer on the crust, leaving a 1 ½-inch border. Top the goat cheese with the tomato slices. Fold up crust on all sides, pleating as necessary to form a circle.
- In a small dish, whisk the egg and brush it over the crust. Sprinkle the tomatoes and crust with black pepper.
- Bake in the preheated oven for 30–35 minutes, or until the crust is golden brown.
- Allow the galette to cool for at least 10 minutes before cutting. Top with fresh basil leaves.
- Serve warm or at room temperature.
