Tomato Galette
When tomatoes are at their peak, as they still are in early fall, they make the best, simplest galette — a free-form pie that requires only a baking sheet or shallow pan. Make it with sliced beef steak or plum tomatoes, or tiny cherry or grape tomatoes.
Servings 6
Ingredients
Pastry
- 1 1/3 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup butter, chilled
- 1/4-1/3 cup cold water
Filling
- 1/3 cup basil or tomato pesto or olive tapenade (optional)
- 2 cups cherry or grape tomatoes, halved
- olive oil
- salt and freshly ground pepper
- 2-4 oz crumbled feta or blue cheese, or slices pieces of Brie
- 3-4 chives or a few leaves or fresh basil, chopped
- 1 egg, lightly beaten optional
Instructions
- To make the pastry, combine the flour and salt in a medium bowl. Grate in the butter using the coarse side of a box grater and toss to combine. Add the water and stir until the pastry comes together. Gather it up into a ball, pat into a disc, wrap in plastic and refrigerate for half an hour.
- When you’re ready to bake, preheat the oven to 425°F. On a lightly floured surface, roll the pastry into a 12-inch circle. Transfer to a parchment-lined baking sheet and spread the bottom with pesto or tapenade, if you like, then scatter with tomatoes and cheese, leaving an inch or two border around the edge. Drizzle with oil, and sprinkle with salt, pepper and chives.
- Fold the edge haphazardly over the filling, pressing the folds gently to hold them inplace. If you like, brush the edge of the pastry with beaten egg. Bake for 30 minutes, or until bubbly and golden.