Tomato Galette
This easy Tomato Galette is a perfect summer meal! Sliced heirloom tomatoes are layered in a buttery pie dough with gouda cheese and garlic and then baked until golden brown and crisp.
Servings: 6
Ingredients
- 9" premade store-bought pie crust dough
For the galette filling:
- 3 heirloom tomatoes sliced 1/4" thick
- 3 garlic cloves thinly sliced
- 3/4 tsp salt
- 1 1/2 cups gouda cheese finely grated, or sub asiago cheese
- 1 egg whisked
- salt and black pepper to taste
- 3 tbsp fresh herbs: thyme, chives, basil, or a combo of all three
Instructions
- Thaw the dough according to the package instructions.
- Preheat the oven to 400° F. In a large bowl, toss tomatoes, garlic, and the salt together. Let the mixture sit for 5 minutes so the tomatoes start releasing their liquid. Drain tomato mixture and transfer to kitchen towels or paper towels and gently pat dry.
- Unroll the dough, then transfer it to a parchment-lined baking sheet. Sprinkle the cheese over the top of the dough making sure not to spread about 2” from the edges. Arrange the dried tomatoes and garlic over the cheese. Then bring the 2” edges of dough up and over the filling and brush with the egg wash. Sprinkle salt and black pepper over the tomatoes.
- Bake the galette until the crust is golden brown, 35-40 minutes. Remove from the oven and let cool for 10 minutes on the baking sheet. Garnish with fresh herbs and enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 368kcal | Carbohydrates: 128g | Protein: 32g | Fat: 84g | Saturated Fat: 31g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 36g | Trans Fat: 0.003g | Cholesterol: 95mg | Sodium: 1832mg | Potassium: 481mg | Fiber: 7g | Sugar: 3g | Vitamin A: 888IU | Vitamin C: 9mg | Calcium: 476mg | Iron: 7mg
