Ingredients:
- 2 Tomatoes, cored and cut into 1/4in thick slices
- 4 oz multicolored cherry tomatoes, halved
- 1 tsp kosher salt
- 1 container of garlic and herb speadable cheese, room temperature
- 2 oz sharp cheddar cheese, shredded
- 2 tbsp finely chopped basil
- 1/2 tsp crushed red pepper
- 1/4 tsp black pepper
- 1/2 refrigerated piecrust, room temperature
- 1 large egg, beaten
Instructions:
- Place large rimmed baking sheet in oven and preheat to 425°F; let baking sheet heat in oven for 20 minutes.
- Sprinkle 1/2 tsp of salt on tomatoes. Make sure to sprinkle both sides.
- Let the tomatoes sit at room temperature for about 10 minutes.
- Stir together the spreadable cheese, chedder cheese, basil, crushed red peppers, and black pepper in a small bowl.
- Roll out the piecrust on a sheet of parchment papper into a 12in round.
- Spread cheese mixture evenly over the dough round, leavinga 1 1/2 in border.
- Gently blot top of tomatoes to remove any excess moisture and arrange the tomatoes over the cheese mixture.
- Fold dough edge up and over tomatoes.
- Brush edges lightly with egg.
- Place parchment paper with galette on preheated baking sheet .
- bake in preheated oven untl fillinf is bubbly and crust is golden brown. Roughly about 25-30 minutes.
- Let cool on baking sheet for 10 mintures.
- Garnish with bail leaves and black pepper.
- Serve!
Cook Time:
1 Hour and 5 Mins
Prep Time:
20 Mins
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