Savory Tomato Galette
Juicy tomatoes star in this free-form pie recipe. A layer of creamy cheese, a buttery herb crust, and ripe, bursting-with-flavor tomatoes! This is the easiest way to use pie crust and so delicious for warmer months.
SAVORY TOMATO GALETTE
Basic Shortbread Crust Cream Cheese | Parmesan Cheese | Olive Oil | Black Pepper | Cherry Tomatoes Herbs
Make the shortcrust pastry. Wrap and leave in the refrigerator for at least 1 hour before rolling, or up to 4-5 days.
Roll out the crust into a 14 inch circle. Make the herb cream cheese mixture. Spread mixture in a 10 inch circle in the middle of the crust.
Place tomatoes in center of crust in whatever pattern you desire. Lift the edge of the dough and place it inward, covering some of the filling. Keep doing that until you have a circular tart with an exposed center.
Sprinkle with salt and pepper if desired, drizzle with olive oil and bake for about 40 minutes, or until it's golden and dry and the filling is bubbly and slightly burnt.
Let cool slightly and eat warm. Or let cool completely and eat at room temperature.
"I had a bunch of ripe tomatoes and made this wonderful galette. The crust was so flaky and full of flavor. A new summer fave for sure." DEBBIE
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