Tomato Galette
Free form galette filled with fresh sliced summer tomatoes, garlic-herb goat cheese and baked in a golden flaky crust.
Servings: 4
Calories: 493kcal
Ingredients
- 1 pound tomatoes any variety ~ see photos sliced
- Sea salt and fresh cracked black pepper
- 4 ounces garlic and herb goat cheese
- ¼ cup parmesan cheese grated
- 3 sprigs fresh thyme
- ¼ cup fresh basil sliced into ribbons chiffonade
- 1 pie crust store bought OR your favorite crust recipe
- 1 egg
- Parchment paper
Instructions
- Bring the goat cheese to room temperature on the counter.
- Slice the tomatoes then lay them out on a parchment paper lined baking sheet. Let them sit 10-15 minutes so some of the juices release.
- Unroll the dough onto another parchment paper lined baking sheet. Carefully spread the goat cheese over the center area of the dough leaving about a 2” border all the way around. Top with half of the parmesan cheese.
- Arrange the tomatoes over the top of the cheeses slightly overlapping, then season with salt and pepper and add the rest of the parmesan cheese.
- Fold the dough over the tomatoes, pleating it, leaving the center exposed.
- Whisk the egg and 1 tablespoon of water together, brush the crust with the egg wash and lay the thyme sprigs on top.
- Bake at 400 degrees on the center rack 35-40 minutes or until the crust is flaky and golden then remove the thyme.
- Let the tomato galette rest 15-20 minutes before cutting then remove the thyme and garnish with fresh sliced basil. *NOTE: don't worry if there's excess moisture when you take the galette out of the oven. It will absorb as it rests.
Nutrition
Calories: 493kcal | Carbohydrates: 45.8g | Protein: 18.1g | Fat: 28.3g | Cholesterol: 86mg | Sodium: 747mg | Potassium: 354mg | Fiber: 2.4g | Sugar: 27g | Calcium: 314mg | Iron: 2mg