What is an ingredient that is the epitome of summer? Tomatoes! Thanks to the delectable selection in grocery stores and the growing selection on my tomato plants, we have plenty to enjoy. Today I decided to try out a tomato galette, and I was so pleasantly surprised at what a delicious appetizer this was!
It’s the perfect dish to treat your family or guests to out on the patio or even as a great addition to your Sunday brunch menu (and a great way to sneak in some extra veggies!).
A few recommendations for the recipe:
- Make sure to slice the tomatoes, salt the slices, and let them rest for 10-15 minutes before lightly soaking up whatever juices you can with a paper towel. This will really help to keep the crust from getting soggy.
- To also help save the crust, make sure there is an even layer of goat cheese on the bottom. This will keep the remaining juices from soaking through the crust.
- Finally, if you have baked your galette for 45 minutes and the crust is perfectly golden but the tomatoes aren’t quite done, cover the crust edge with parchment paper, leaving the tomatoes in the center exposed, and continue to bake for another 10-15 minutes.
Enjoy this delicious summertime recipe!
Xoxo, Claire and the Mamas at Mama Jess
Heirloom Tomato Galette
1-1.5 pints cherry heirloom tomatoes, sliced in half
1 pie crust (or your favorite pie crust recipe ready to bake)
4 oz goat cheese at room temperature (can substitute cream cheese)
Fresh basil leaves, cut into ribbons (chiffonade)
Salt to taste
- Slice tomatoes and lay skin side down (sliced side up) on a baking sheet or cutting board. Sprinkle with salt and allow to rest for 10-15 minutes. When the time is up, use a paper towel and gently soak up the juices that have been released by the tomato slices.
- Preheat oven to 400 degrees F
- Roll pie crust out onto a parchment-lined baking sheet
- Press goat cheese in an even, circular layer in the middle of the pie crust, leaving about 1.5 inch border around the pie crust. The goal is that there should be no break in the cheese, otherwise the tomato juices will make the crust soggy.
- Arrange tomatoes sliced side up on top of the goat cheese, still leaving the 1.5 inch border.
- Carefully fold the border of the pie crust, pleating it, and leaving the center of the galette exposed.
- Brush folded pie crust with egg wash (1 egg + 1 tbsp water).
- Bake on a center rack for 35-45 minutes or until the pie crust is golden and flakey. If the tomatoes are not as done as you want them to be, cover the pie crust border with parchment paper (leaving the center exposed) and continue to bake for another 10-15 minutes. Make sure to check to see if the crust is burning from time to time.