Easy Tomato Galette
This easy tomato galette recipe (free-form rustic tart) is made with premade pie crust dough, spreadable garlic and herbs cheese, and sliced fresh tomatoes. Serve this simple tomato and cheese tart for brunch, a light dinner or a Southern appetizer.
Servings: 6 servings
Calories: 1wedge
Ingredients
- 1 rolled-up, refrigerated premade pie crust dough [from a (14.1-ounce) package of two] (I used Pillsbury)
- 3 small tomatoes, any color or shape (cherry tomatoes can be used)
- 2 tablespoons cornmeal (I used yellow)
- ½ cup herbs and garlic-flavored spreadable cheese ( I used Alouette)
- 2 tablespoons pre-shredded Parmesan cheese
- (Optional) Ground black pepper, olive oil, fresh basil leaves
Instructions
- Remove one refrigerator, rolled-up pie crust from the box and place it on the counter, still in the plastic sleeve, for about 15 minutes. The box directions say to do this but many overlook it-like I did for many years!
- Preheat oven to 400°F.
- Meanwhile, slice the tomatoes and lay them on two layers of paper towels to drain. Take another paper towel or two and gently press the tops of the tomato slices.
- Sprinkle the cornmeal on the counter or right on parchment paper to make it easier to transfer to the baking sheet.
- Remove the pie crust dough from the plastic sleeve and unroll it onto the cornmeal. Use your fingers to smooth out the edges and gently press the dough into the cornmeal or use a rolling pin.
- Flip the pie crust, gathering the scattered cornmeal underneath it. Gently press that side of the pie crust into the cornmeal.
- For easier spreading, first dollop spoonfuls of the spreadable cheese onto the top of the pie crust. Distribute the cheese by spreading it to within 1 inch of the pie crust edge.
- Arrange the slices of tomato on the cheese spread.
- Pull edges toward tomatoes, overlapping about every 3 inches as you go around the circle. Sprinkle with Parmesan cheese.
- (Optional) If desired, brush the edges of the pie crust with olive oil for extra browning. Sprinkle with ground black pepper, if you like.
- Bake for 23 minutes or until the cheese mixture is bubbly and the crust is lightly browned. If desired, sprinkle with fresh basil leaves. Cut into wedges to serve.
Notes
Tip: Don't throw out those tomato end pieces that didn't make it onto the galette. Toss them into a salad.
Pro Tip: Using a serrated knife works best to cut tomatoes.
What to serve with Tomato Galette-
- If serving small wedges as an appetizer, something spicy like Shortcut Mini Chicken and Waffles with Shortcut Homemade Hot Honey is a nice finger food to go with them. You could even drizzle the hot honey over the galette!
- As a Southern side dish, what goes better with fresh tomatoes than garden-fresh okra? My Oven-Fried or Air Fryer Fried Okra is a perfect companion.
- Tomato galette can also be served for dinner like a galette "pizza". This is where you might want to sprinkle on same crispy bacon.
