Each year it seems like a never-ending quest to figure out what to do with so many tomatoes all at once. I’m sure sauce will be on the horizon, and we are currently drying them with herbs to keep in the freezer-when it’s not crazy hot. We’ve had a series of 100° days lately so as the temperatures became more sane I was happy to bake this tomato galette. I made one once before with zucchini that was a bit more involved, but this one is very simple and easy to put together.
I made this with what I had on hand which was: fresh tomatoes, fresh basil and parmesan. You can use any cheese you like, I would have liked to have added some mozzarella cheese, but I’ll have to try that another time. Basically you can’t mess this up. Tomato, basil and cheese all wrapped up in a pie crust is going to taste good! Hope all of you are having a great summer, if you have a go-to recipe for fresh tomatoes I would love to hear about it in the comments. Enjoy!
Cherry Tomato Galette
- 1 lb cherry tomatoes
- 1 cup parmesan cheese
- 1/4 cup chopped basil
- 2 tablespoons olive oil
- 1 egg, whisked
- salt and pepper
- 1 13” pie crust (recipe here or even better here)
Slice your cherry tomatoes in half and place in bowl. Add the olive oil, chopped basil, half of the parmesan (1/2 cup), a pinch or two of salt and some ground pepper and toss until combined.
Roll out your dough to a 13” circle on floured surface, then transfer to a parchment lined baking sheet. Take about half of the remaining parmesan and sprinkle it over the dough. Using a slotted spoon add the tomato mixture on the dough leaving a 2” border around the edge. Fold the dough edges up and over the filling forming loose pleats. Brush on the egg wash over the dough, then sprinkle remaining parmesan over the whole thing. Bake for about 35 minutes until the dough is golden brown. (I noticed my previous recipe said to bake 25 minutes and it had come out slightly under done, but still good!)
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