Heirloom Tomato Galette
 
Prep time
Cook time
Total time
 
A showcase for tomatoes to eat as a meal or an appetizer
Author:
Recipe type: Galette
Cuisine: French
Serves: 6-8 slices
Ingredients
  • Your favorite recipe for a crust
  • 1½ lb. heirloom tomatoes, sliced ¼" thick
  • 2 garlic cloves, thinly sliced
  • 4 oz. firm cheese (such as Asiago, cheddar, or Gouda), finely grated (about 1½ cups)
  • 1 large egg, beaten to blend
  • Flaky sea salt
  • Freshly ground black pepper
  • ½ lemon
  • 1 Tbsp. finely chopped chives
Instructions
  1. Preheat oven to 400°F. Gently toss tomatoes, garlic, and remaining 1 tsp. kosher salt in a large bowl. Let sit 5 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels.
  2. Roll out pie dough on a lightly floured sheet of parchment paper to a 14" round about ⅛" thick. Transfer on parchment to a baking sheet. Scatter cheese over dough, leaving a 1½" border.
  3. Arrange tomatoes and garlic over cheese. Bring edges of dough up and over filling, overlapping as needed to create about a 1½" border; brush dough with egg. Sprinkle tomatoes with sea salt and pepper. Chill in freezer 10 minutes.
  4. Bake galette, rotating once, until crust is golden brown and cooked through, 55–65 minutes. Let cool slightly on baking sheet. Finely grate zest from lemon over galette; sprinkle with chives.
Recipe by People, Places and Pies at https://peopleplacespies.com/enjoying-a-tomato-galette-on-my-deck/