Tomato Galette
using beautiful heirloom tomatoes!I saw these heirloom tomatoes at the grocery store and had to try using them so I turned them into one of my favorite and easy-to-make baked goods: a galette! To add more flavor, I also added a layer of sun-dried tomato pesto with olives. It’s a delicious savory and flavorful baked good!
If heirloom tomatoes are not in season, you can also use any tomatoes that you prefer.
Ingredients
2 pie dough
3 heirloom tomatoes
Sun-dried tomato pesto
Parmesan cheese, grated
Salt and pepper
Sugar, optional
Dried thyme or any other herbs
Egg wash
Directions
Preheat your oven to 375 degrees F.
Cut your 3 heirloom tomatoes into slices. Arrange them onto a tray and sprinkle them with a good amount of salt. Set aside.
Roll out both of your pie doughs into large circles. They don’t have to be perfect. Then transfer them onto parchment paper lined baking trays.
Spread a generous amount of the sun-dried tomato pesto over the pie dough, leaving a border around the edges. Sprinkle around two handfuls of grated parmesan cheese onto each galette. Blot the tops of your tomato slices to rid it of water and arrange them onto your galettes. I like to alternate the colors. Season with salt and pepper along with a small sprinkle of sugar to accentuate the tomatoes’ sweetness and some dried thyme. Fold the edges of the pie dough over itself to form the edge. Then brush the edge with egg wash and sprinkle with some more grated parmesan cheese.
Bake for 45-50 minutes. Let the galettes cool. Then slice and enjoy!
