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Tomato Galette

  • 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
  • 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
Recipe image: