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Tomato Galette Recipe

[[ recipeID=recipe-8kmge826x, title=Tomato Galette [/ɡəˈlet/] ]]

Tomato Galette [/ɡəˈlet/]

Heirloom tomatoes are the juiciest, tastiest, tomatoes you’ll ever bite into and they come into season in an explosion of flavor around the fourth of July when the heat begins to soar here in “Hotlanta” in the Southeast.

So, if you’re growing tomatoes — especially cherry tomatoes here in the South — you’ll want an arsenal of tasty recipes to capitalize on this goodness that summer brings. And the EASIEST recipe to make that will be a crowd pleaser for any age is the Tomato Galette. A Galette ( /ɡəˈlet/ ) is a term used in French cuisine to designate various types of flat round or free-form pastry edge that has a rustic feel to it. But the beauty of a Galette is it is not a heavy pastry like a pizza dough — it has a lightness to it that makes it feel like a treat.

Servings: 4 Makes 2 Galettes, serves 4 people, 2 slices per person

Keywords: Tomato, Tomatoes, Pastry, Pizza, Galette, Gallete, basil, pesto, goat cheese, feta, Appetizer, Lunch, Dinner

  • Prep Time: 15 mins
  • Cook Time: 11 mins
  • Total Time: 26 mins

Ingredients

Instructions

Ingredients

  • 2 Large, Slicer Cherokee Purple Tomatoes (or other large Heirloom Tomato (slicer variety of your choosing)
  • 2 Dozen Cherry Tomato varieties of your choosing (Pictured: Yellow Jubilee, Brad’s Atomic Grape, Dancing with Smurfs Cherry Tomato, and Blue Cream Berry Cherry Tomato)
  • ⅔ Cup Basil Pesto (you can use store-bought for convenience; we used our own homemade home-grown Basil Pesto that we keep in the freezer for up to a year until we are ready to use it.) Use 1/3 cup per Tomato Galette
  • 2 Ready-Bake Refrigerated Pie Dough Pastries
  • 16 Oz., Crumbled Blue Cheese, Feta, or Goat Cheese

Instructions

  1. Take Ready-to-Bake Refrigerated Pie Dough Pastry and Pre-made Homegrown Basil Pesto from the freezer and place in refrigerator to slowly thaw the day before you make your Galettes.
  2. Pre-heat your oven to the temp listed on your Refrigerator Pie Dough Pastry packaging.
  3. When you’re ready to make the Galettes, take Basil Pesto and Refrigerated Pie Dough Pastry from fridge and allow both to warm-up a little bit while you slice your tomatoes.
  4. Slice to a 1/8″ all cherry tomatoes. Try to use a variety of heirloom cherry tomatoes for visual interest as well as taste. Slice larger Cherokee Purple tomatoes to 1/4″ thick removing the tougher skin near where the vine attached to the tomato.
  5. Take a large cookie sheet and spray lightly with a non-stick olive oil spray. Carefully un-roll your Refrigerated Pie Dough Pastry onto the greased cookie sheet.
  6. Place about 1/3 cup of pesto into the center of each Refrigerated Pie Dough Pastry that is now laying flat on the greased cookie sheet. Spread basil in a circle stopping about 1.5″ from the edge of the Refrigerated Pie Dough.
  7. Next, starting with your larger sliced tomatoes (ie: Cherokee Purples), place onto flat Refrigerated Pie Dough Pastry with spread Basil Pesto and arrange in any pattern of your choosing. Repeat the same step with the smaller sliced cherry tomatoes.
  8. Sprinkle to your preference crumbled Blue Cheese, Feta, or crumbled Goat Cheese.
  9. Place prepared Heirloom Tomato Galettes into hot oven and bake according to directions on Refrigerator Pie Dough packaging. (Note: I like a rustic look to my galettes, but if you want to spruce it up a bit, you can also do an egg wash on the crust edge if you want it to look shiny when it comes out of the oven.)
  10. Take out of oven and garnish with fresh basil leaves once it has cooled for about 10 minutes, then slice and enjoy!

Notes

To learn how you can grow your own heirloom tomatoes and basil at home all year round hydroponically, visit Grow Your Health Gardening.

This recipe is Corn-free and Sugar-free.Credit: Grow Your Health Gardening

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