RECIPE: Tomato galette celebrates summer simplicity
There is nothing as wonderful as the full flavor of a garden-ripe tomato.
Tomato pie is a classic recipe featuring summer’s finest tomatoes. It’s also an endeavor that involves salting and draining numerous tomatoes, par-baking the pie shell and grating cheese. And it requires a lengthy bake time of 45 to 60 minutes.
Tomato pie’s sleeker and more simple cousin is a galette. The term refers to a rustic, free-form tart made with a single crust of pastry or bread dough, like a pizza. Galettes can be sweet or savory. They can be crispy, nearly a flatbread, like this recipe, or soft and billowy.
Galettes are best when conceived as a vehicle for something singular and uncomplicated — like ripe tomatoes. The tomatoes are very thinly sliced, which allows them to slump and soften into a filling akin to chunky tomato sauce. Instead of removing the juices, this technique utilizes the natural juiciness of the tomatoes. The cooking process is achievable due to the relatively thin layer of tomatoes and quick pastry cook time.
The combination of tomatoes with pesto is a testament to my philosophy of simple recipes executed with the best possible ingredients. It is mouthwatering summer goodness. This galette is a great side dish or main dish during tomato season and can be served hot, warm or at room temperature.
Tomato Galette
- 1/2 Vidalia onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 sheet ready-made pie crust
- 6 tablespoons store-bought refrigerated pesto, such as Gotham Greens brand, divided
- 3 ripe medium tomatoes, cored and thinly sliced
- 1/4 teaspoon freshly ground black pepper
- Arugula, for serving
- Heat the oven to 400 degrees. Place the onion in a microwave-safe bowl. Cover with a lid or plastic wrap. Microwave on high until clear and translucent, about 1 minute. Transfer to the countertop to cool slightly. Remove the cover. Pour off and discard any cooking liquid. Set aside.
- Place the garlic in a second ramekin and microwave, uncovered, until soft, 20 to 30 seconds, depending on the strength of your microwave. Set aside.
- Unroll the pie crust and place on a baking sheet. Spread 4 tablespoons pesto on the pie crust, leaving about a 1-inch border around the edges. Scatter the softened onions over the pesto. Arrange half of the tomato slices in a single layer, overlapping their edges, on top of the pesto. Arrange half of the garlic cloves over the tomatoes. Repeat with remaining tomato and garlic slices. Season with pepper.
- Fold the pastry edges inward to form a rim. Chill until firm, about 5 minutes. Bake until the crust is golden brown, and the tomatoes are tender, about 20 minutes. Transfer the baking sheet to a rack to cool slightly. Dollop the top of the galette with remaining 2 tablespoons pesto. Using a pizza cutter or serrated knife, slice into wedges and serve hot, warm, or room temperature with arugula on the side.
Nutritional information
Per serving: Per serving: 391 calories (percent of calories from fat, 62), 6 grams protein, 34 grams carbohydrates, 6 grams total sugars, 2 grams fiber, 28 grams total fat (8 grams saturated), 10 milligrams cholesterol, 411 milligrams sodium.Sign up for the AJC Food and Dining Newsletter
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