It’s not every day that you’re introduced to something entirely new. So when I heard about “tomato pie” I had to look into it. I prefer the term “tomato galette” because it sounds fancier and also, tomato pie gives tomato jam vibes and that’s just not the right mental picture to have when you go into this recipe.
This dish is almost like pizza but truthfully, it’s just not close enough to be likened to it. It’s simple and clean and delicious because roasted homegrown tomatoes are delicious and that is enough.
Don’t let the pie crust dissuade you. Use whatever favorite crust recipe you have tucked away, I’m confident anything would work because the true star is what is folded inside its embrace.
Tomato Galette
6
servings10
minutes25
minutesIt's like pie but it's for dinner.
Ingredients
1 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 cup cold butter, cubed
1/2 cup sour cream
2 cups cherry tomatoes or 3-4 slicers
2 TBSP pesto
1/4 cup parmesan
1/2 cup mozzarella
1 egg + 1 TBSP water for egg wash
Directions
- Slice cherry tomatoes in half and sprinkle generously with salt. If using slicers, slice thickly and sprinkle with salt.
- Combine flour, baking powder and salt in a mixing bowl. Cut in butter until mixture resembles coarse crumbs. Mix in sour cream until dough forms a ball. I used my hands but a food processor works, too. Shape into a disk; cover and refrigerate until firm enough to roll, ~2 hours.
- Preheat oven to 425°. Roll dough into a 12-in circle on a sheet of parchment paper. Lift onto a baking sheet.
- Spread pesto to within 2 in of the edge. Sprinkle cheeses evenly across pesto. Lay tomato on top. Fold crust edges over filling, pleating as you go and leaving center uncovered. Brush edges with eggwash.
- Bake for 20-25 min or until golden brown. Cool for 10 min before slicing. Top with homemade ranch dressing or cucumber sauce, or serve with ceasar salad.
