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Tomato Galette
Candy

Tomato Galette

5 from 2 votes
This savory rustic pie is sure to make plain old pizza thing of the past. While Galettes are traditionally made from fruit, this dish is perfect for when summer, vine-ripened tomatoes are at their peak.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling 10 minutes
Total Time 1 hour 20 minutes
Servings: 4
Course: Dinner, Kid Friendly, Main Course, Main Dish
Cuisine: French
Calories: 343
Ingredients Equipment Method

Ingredients
  

  • 2 tomatoes small, preferably Roma
  • 1 pint rainbow/mixed color cherry tomatoes
  • ½ small onion thinly sliced
  • ½ tsp salt
  • 2 Tbs pesto
  • ½ cup queso fresco crumbled (or feta)
  • 1 tsp Italian seasoning
  • ½ tsp pepper
  • 1 egg beaten
  • 1 Tbs water
  • 1 tsp garlic salt
  • 1 Tbs grated parmesan
  • ¼ cup fresh basil chopped
  • 2 Tbs Balsamic glaze
  • 1 pie crust dough

Equipment

  • Pizza stone

Method
 

  1. Preheat oven to 375℉
  2. Slice the small tomatoes in ⅛” slices and the cherry tomatoes in half. Place on 2 or 3 layers’ thick paper towels and sprinkle with salt, set aside
  3. On a flour sheet of parchment, roll your pie dough into a 10-12” circle, then transfer parchment paper with dough to a pizza stone or tray
  4. Spread the pesto over the dough, stopping 2” from the outer edge
  5. Place the sliced tomatoes and onions on the bottom and sprinkle ½ of the queso fresco on top
  6. Arrange the cherry tomatoes on top and add with the remaining cheese
  7. Sprinkle the Italian seasoning and pepper over the top
  8. Fold the edges of the crust over the top of the tomatoes, overlapping where necessary, to form a rough circle
  9. Mix the water and egg together and brush the folded over edges of the crust and then sprinkle with the grated parmesan and garlic salt
  10. Bake 40-45 minutes or until crust is golden brown
  11. Allow to cool 10 minutes
  12. Garnish with fresh basil and a drizzle of Balsamic vinegar glaze