Happy Wednesday!!!! I know what you’re thinking… Tomato Week is now officially longer than a week. When will this chick stop posting tomato recipes? What is even happening?
Yes, as of yesterday, it has been more than a week. BUT, this is by far one of my most favorite recipes. I know you’ll love it if you try it, so hopefully that’s enough to forgive my week overage transgression.
First things first – I highly recommend making your own pie dough for this recipe. It will be sturdier and more delicious. Plus, it’s SO easy! The ingredients above + about 5 tablespoons of cold water are all you need for not one, but TWO, pie crusts.
I love using my Breville food processor for making pie dough. It quickly breaks up the butter without heating everything, which is a no-no when making pastry dough. This food processor is super powerful and brings everything together in about 10 pulses.
However, if you don’t have a food processor, it’s still SO EASY. You can use two butter knives or your fingers to break up the butter and mix the dough. You’ll just need to work quickly to keep everything chilled.
You can read all about how to make the perfect pie crust via The Kitchn. This tutorial is super comprehensive and can help even the most novice cooks get flaky, delicious crust.
Now, on to this tomato galette. If you’re from the South or have southern relatives, you may have tasted or heard of tomato pie. It’s typically a mayonnaise-y, creamy and very heavy dish.
This recipe take all the good things about southern tomato pie – ripe tomatoes, flaky crust, something creamy – and elevates them to a new, fresher level. There is no mayo involved in this galette and the cheese is upgraded. I promise if you’ve had tomato pie before, you won’t miss a thing.
You have to start by drawing some of the moisture out of the tomatoes so that your crust stays nice and crisp. Do this by layering the tomato on paper towels and pressing down. Leave them to sit for an hour or so, then remove the paper towels. A lot of the seeds and wet stuff should be left behind – that’s exactly what you want!
Then you layer tangy goat cheese over your rolled out pie crust and top it with the sliced tomatoes. Don’t worry about trying to make things look perfect – it’s supposed to be rustic.
When you roll up the edges of the crust, do it a piece at a time, overlapping each section. Again, you’re not striving for perfection here!
Slide the whole thing onto a baking sheet or into a cast iron skillet. Drizzle the tomatoes with olive oil, then sprinkle with salt and pepper. Brush your crust with an egg wash to ensure it gets perfectly golden brown.
Then bake until it’s crispy, bubbly and delicious.
1 pie crust (see tutorial link above)
2 large tomatoes
6 oz goat cheese
1 egg + 1 teaspoon water
salt + pepper
Start by slicing your tomatoes in 1/4″ slices. Place them on layered paper towels, top with another layer of paper towels, then press lightly. Let them sit for about an hour, then lift and discard the paper towels (which should have plenty of juice and seeds!)
Preheat your oven to 375 degrees. Roll out one pie crust, then top with crumbled goat cheese. Layer tomatoes over the goat cheese, then fold the dough over the pie one section at a time. Transfer to a baking sheet or cast iron skillet.
Drizzle the inside galette with about 1 teaspoon of olive oil, then top with salt and pepper. Whisk your egg with 1 teaspoon of cold water, than brush over your crust.
Bake until your crust is golden brown and the insides are bubbly (about 30 minutes).