Tomato Galette

July 12, 2022 Amanda Plott

It’s the middle of Summer and tomatoes are a plenty! I got my hands on a WHOLE LOT of home grown tomatoes from family less than a week ago so I decided to use them up in a lot of ways this week. Now, one of my favorite things to do with tomatoes is to make a tomato pie, but today I decided to go a little fancy with this Tomato Galette!

I started this Tomato Galette off with a basic pie crust, it’s one that I had stashed away in the freezer. Then I layered on some herbed goat cheese and caramelized some shallots to go over that. Then it was the tomatoes; my big beefy juicy tomatoes.

Once it’s all baked up, I topped it off with some fresh basil and called it done and delicious! The honey adds some sweetness to the acid of the tomatoes and the richness that comes along with the goat cheese. This Tomato Galette would be excellent served with a side salad to round it out as a complete meal, but I just ate it all on it’s own.

As a side note, you can leave the sliced tomatoes in the colander for a good hour and then pat them dry before using in the galette; this will keep there from being too much moisture in the galette when it’s cooked.

Tomato Galette

Yield: 4

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 1 HourInactive time: 10 MinTotal time: 1 H & 20 M

Fresh tomato layered over caramelized shallots and seasoned goats cheese. Simple. Delicious. Easy to make.

Ingredients

3-4 Heirloom Tomatoes
Salt & Pepper
4 Shallots
7 Oz. Pie Dough Crust
3.5 Oz. Goat Cheese
1 Tbsp. Honey
1 Egg, Beaten

Instructions

Place the sliced tomatoes into a colander and season with salt & pepper; set aside.
Lightly coat the inside of a small skillet with non-stick spray. Add in the 4 Shallots and sauté over medium-high heat until shallots are lightly caramelized; about 10 minutes. Set aside.
Preheat oven to 375 degrees F. and line a baking sheet with a silicone mat or parchment paper; give it a light spritz of non-stick baking spray.
Set the pie dough out on the baking sheet.
Top the pie dough with the 3.5 Oz. Goat Cheese, leaving about a 2″ border along the edges.
Drizzle a heavy serving of honey over goat cheese, then evenly top with caramelized shallots.
Layer the tomato slices over goat cheese and shallots.
Fold up the edges of the dough around the tomatoes, and brush the crust edges with the beaten egg.
Place in the oven to bake for 1 hour or until the crust is golden.
Once done, remove from the oven and cool for 2-3 minutes before serving.

Nutrition Facts

Calories

361.27

Fat (grams)

19.45

Sat. Fat (grams)

8.04

Carbs (grams)

36.92

Fiber (grams)

3.34

Net carbs

33.57

Sugar (grams)

9.37

Protein (grams)

10.63

Sodium (milligrams)

366.85

Cholesterol (grams)

52.33

Nutritional Claims: Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher

Similar Recipes

Skinny Tomato Pie

Healthified Chicken Salad Stuffed Tomato

Tomato Cobbler

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