Tomato Pie Galette
User Reviews
4.9
-
Prep Time
45 mins
-
Cook Time
45 mins
-
Total Time
1 hr 30 mins
-
Servings
2 to 4 people
-
Course
Main Course
-
Cuisine
American
Tomato Pie Galette
Description
The crust combines flour, salt, dried basil, and oregano with cold butter and Parmesan cheese, brought together with a mixture of egg, vinegar, and cold water. This mixture is processed until coarse crumbs form then pressed into a dough chilled before rolling out. The use of Parmesan in the dough adds a flavorful dimension to the traditionally flaky pastry.
Fresh, homegrown tomatoes are sprinkled with salt and rested on a towel to draw out excess moisture, ensuring the filling does not become watery. The filling mixes mayonnaise with minced garlic and a sharp blend of cheddar and Parmesan cheeses alongside pesto to create a creamy, flavorful base that complements the tomatoes.
The chilled crust is rolled out rustic-style, then filled by layering the cheese mixture topped with tomato slices and additional Parmesan before folding the edges over to form a galette. An egg wash is applied for a golden crust when baked at 400°F. Fresh basil is added on top for garnish and an herbal finish.
Ingredients
crust
- 2 cups all-purpose flour sifted
- 1 teaspoon salt
- 1 teaspoon basil dried
- ½ teaspoon oregano dried
- 1 egg large, lightly beaten
- ½ teaspoon white vinegar
- ¼ cup water ice cold
- ¾ cups butter unsalted, cold, cut into pieces
- ½ cup Parmesan Cheese finely grated
- 1 egg beaten for egg wash, large, plus 1 teaspoon water
filling
- 2 to 3 tomatoes sliced, large, homegrown
- 1 cup mayonnaise
- 2 garlic minced, cloves
- ½ cup cheddar cheese freshly grated, sharp
- ¼ cup Parmesan Cheese plus more for topping, freshly grated
- 3 tablespoons pesto
- salt kosher salt
- black pepper kosher salt
- basil for topping, fresh
Instructions
- Add the flour, salt, basil and oregano to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces and parmesan cheese into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough and wrap it in plastic wrap. Refrigerate one dough for 30 minutes.
- Preheat the oven to 400 degrees F.
- Line a baking sheet with a paper towel or kitchen towels. Place the sliced tomatoes on the towel in a single layer. Sprinkle all over with salt and let sit for 10 minutes. After 10 minutes, gently pat with a paper towel to remove the excess liquid.
- In a bowl, stir together the mayo, garlic, cheddar, parmesan and pesto. Add a pinch of salt and pepper. Stir until combined.
- Remove the crust from the fridge. Roll the crust into a… “rustic” shape – no shape necessary really – until it is about ¼ inch thick. Place the dough on a parchment-lined baking sheet. Spread the cheese filling on the dough, leaving a 2 to 3 inch border at the edges.
- Once the filling is spread on the dough, top it with the sliced tomatoes. Add a few twists of black pepper (they already have salt!) and fold up the edges of the dough. Brush the dough with the egg wash.
- Bake the galette until the crust is golden, about 40 to 45 minutes. Remove and top with fresh basil and parmesan. Let sit for 10 to 15 minutes before slicing. Slice and serve!
User Reviews
Overall Rating
4.9
You'll Also Love
