Rustic Tomato Galette

Name: Rustic Tomato Galette
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 1 1/4 lb. heirloom tomatoes, cut into 1/4-inch-thick slices; Kosher salt and freshly ground black pepper; 1 refrigerated rolled piecrust from a (14.1-ounce) package; 2 oz. sharp Cheddar, coarsely grated (about 1/2 cup); 1 tbsp. fresh basil or thyme, plus more for serving; 1 large egg

This rustic galette is fresh, delicious, and so easy to make.

By Kate Merker, Taylor MurrayPublished: Aug 5, 2019

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Brian Woodcock

Yields:

6 serving(s)

Total Time:

40 mins

This flaky galette beautifully showcases ripe, late-summer tomatoes.

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Ingredients

1 1/4 lb. heirloom tomatoes, cut into 1/4-inch-thick slices
Kosher salt and freshly ground black pepper
1 refrigerated rolled piecrust from a (14.1-ounce) package
2 oz. sharp Cheddar, coarsely grated (about 1/2 cup)
1 Tbsp. fresh basil or thyme, plus more for serving
1 large egg

Directions

1. Step 1Preheat oven to 400°F. Line a rimmed baking sheet with paper towels. Arrange tomatoes on paper towels and lightly sprinkle with salt; let sit 10 minutes. Blot with paper towels.
2. Step 2Roll piecrust to a 12-inch circle on a piece of parchment paper. Slide paper and crust onto a baking sheet. Top with cheese and basil, leaving a 1 1/2-inch border all around. Season with pepper.
3. Step 3Arrange tomatoes on top of cheese. Fold border of crust over tomatoes. Beat egg with 1 tablespoon water in a bowl; brush on top of crust. Bake until golden brown, 25 to 30 minutes. Let cool for 5 minutes before serving. Serve with additional basil or thyme.