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Tomato-Cheese Galette

Source of Recipe

From "Half Homemade, Fully Delicious" by David Venable


Recipe Introduction

"A galette is a French free-form tart that requires no special pan and no crimping. While fillings can be sweet or savory, I'm partial to this tomato-and-cheese combination. Use the best, ripest heirloom tomatoes in any color—red, yellow, burgundy—that you can find at the grocery store or farmers' market. Draining the sliced tomatoes well prevents the crust from becoming soggy."

List of Ingredients

â—¦ 1 ¼ pounds (about 3) heirloom tomatoes, cut into ¼-inch slices
â—¦ 1 tablespoon kosher salt
â—¦ 1 refrigerated pie crust, at room temperature
â—¦ All-purpose flour, for rolling
â—¦ 1 5-ounce container garlic-and-herbs spreadable cheese, at room temperature
â—¦ ¾ cup (3 ounces) shredded Cheddar
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ 1 large egg, lightly beaten
â—¦ 1 scallion, thinly sliced


Recipe

Put the sliced tomatoes in a colander. Sprinkle with the salt and toss gently. Let the tomatoes sit for 15 minutes to drain some of their liquid. Arrange the tomatoes on paper towels to absorb more of the liquid and let sit for 15 minutes more.

Unroll the pie crust onto a piece of parchment paper. Lightly flour both sides of the dough. Using a rolling pin, roll the dough into a 12-inch round. Transfer the paper with the dough onto a large sheet pan.

Mix together the spreadable cheese, Cheddar, and pepper in a bowl. Using a spatula, spread the cheese mixture on the crust, leaving a 2-inch border. Arrange the tomatoes on top of the cheese mixture. Gently fold the border up and over the filling, pleating it as you go along. The center will be open. Using a pastry brush, brush the edges with the beaten egg. Refrigerate the galette for 15 minutes.

Position an oven rack in the lower third of the oven. Heat the oven to 400° F.

Bake the galette until golden brown and cooked through, 50 to 55 minutes. Let cool on a wire rack. Garnish with the scallion before slicing and serving warm or at room temperature.

Makes 4 to 6 servings