Heirloom Tomato Galette

Taking full advantage of the peak of tomato season, I purchased some beautiful heirloom tomatoes at the farmer's market this morning. There were pre-made pie crusts in my refrigerator that were ready to use, so I decided to make a couple of galettes. Galettes are so easy to throw together with fresh ingredients you have on hand and look rustically beautiful. 

This galette makes a perfect appetizer or summer side with grilled chicken and a corn salad. I had it cooling on the counter when my daughter and her friend returned home from a trip and it was the perfect bite after their travels. They loved it!

Heirloom Tomato Galette

  • One store-bought pie crust (or you could make your own)
  •  pounds heirloom tomatoes
  • 4 garlic cloves, thinly sliced
  • 4 oz firm cheese like Gruyere or Gouda, finely grated (about 1 1/2 cups)
  • 1 large egg, beaten 
  • 1 teaspoon kosher salt
  • flaky sea salt
  • freshly ground pepper
  • 1 tablespoon chopped chives or thyme

Preheat oven to 400°. Gently toss tomatoes, garlic and 1 teaspoon kosher salt in a large bowl. Let sit 5 minutes (tomatoes will start releasing some liquid). Drain tomato mixture and transfer to paper towels.
Unroll room temperature dough and place on parchment lined baking sheet. Scatter cheese over dough, leaving a 1½"" border. Arrange tomatoes and garlic over cheese. Bring edges of dough over filling, overlapping as needed to create border; brush with egg. Sprinkle tomatoes and edge of crust with flaky sea salt and tomatoes with pepper as well. Chill in freezer 10 minutes.

Bake galette until crust is golden brown and cooked through, approximately 40 minutes. Let cool slightly and sprinkle with herbs. This is delicious hot out of the oven as well as at room temp. Enjoy!

Scatter shredded cheese on dough
Dry tomatoes on paper towels

Galette ready for the oven!

Cut a slice and enjoy!

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