In case you haven’t already noticed, I am a huge fan of tomatoes. Most of the time, when I eat tomatoes, it is usually combined with either bread or pasta. I’m pretty sure my love of tomatoes resulted from the endless amount of pizza and pasta I feasted on growing up in New York. When I don’t have access to pizza or pasta, I like to pile tomatoes on toast and imagine I’m eating a slice of a pizza. A tomato galette is an extension of my love of pizza. I had an extra piece of savory cheddar pie dough in the refrigerator and ended up using it as the base for my simple tomato galette. The tomato galette features some fresh Campari tomatoes thinly sliced and arranged in a single layer (with some edges overlapping) on the pie dough. Like my pear and apple galette, I left about an inch around the edges of the pie dough, folded the edges toward the center, brushed on some egg wash, sprinkled on some salt, popped it into the oven, and used all the might in me to not check on the galette until time was up. When the galette was done baking, it looked absolutely beautiful. It is definitely a simple but satisfying breakfast.
Tomato Galette
Pie Dough:
· Savory cheddar pie dough recipe
Filling:
· 3 Campari tomatoes, thinly sliced
· ½ teaspoon kosher salt, plus additional ½ teaspoon for sprinkling
· ½ teaspoon freshly cracked black pepper
Egg Wash:
· 1 large egg
· 1 tablespoon water
Directions:
1) To make the pie dough, follow the instructions for the savory cheddar pie dough recipe.
2) To make the galette, preheat the oven to 350°F. Line a baking sheet with parchment paper.
3) Roll out the pie dough on a well-floured surface. Place the pie dough on the parchment lined baking sheet. Arrange the tomato slices in a circle around the pie dough with some of the edges overlapping. Leave about an inch width around the edge of the pie dough. Fold the edges of the pie dough towards the center around all sides.
4) To make the egg wash, whisk together the egg and water until combined.
5) Brush the egg wash around the edges of the galette. Add ½ teaspoon of salt and ¼ teaspoon of pepper.
6) Place the baking sheet with the galette into the oven and bake for 35-40 minutes. Remove baking sheet from the oven. Let rest for 10 minutes before serving. Sprinkle with additional salt prior to serving.
Takeaways: You can use any tomatoes of your choice for the galette. The galette is wonderful with heirloom tomatoes, grape tomatoes, and/or rainbow tomatoes. See post on pear and apple galette for additional notes.