Cherry Tomato Galette With Goat Cheese
This Cherry Tomato Galette with Goat Cheese is one of my favorite ways to enjoy that sweet spot of summer, when cherry tomatoes are practically bursting off the vine. It’s a fresh, easy alternative to traditional tomato dishes, with just the right touch of elegance without the extra effort. Juicy tomatoes, creamy goat cheese blended with pesto, and a flaky pie crust come together in about an hour for a dish that’s as beautiful as it is delicious. Perfect as an appetizer, light lunch, or simple dinner when you want something seasonal, effortless, and full of flavor.
Ingredients
- 1 store bought pie crust, room temperature
- 3 cups cherry tomatoes, sliced in half
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 4 ounce package plain goat cheese
- 1 tablespoon pesto
- 1 large egg
- 1 tablespoon water
- 1 ball burrata cheese
- basil
Instructions
- Remove pie crust and goat cheese from refrigerator to out to come to room temperature. Preheat oven to 400℉.
- Wash, dry and slice the cherry tomatoes. Add to a bowl with olive oil, salt and pepper.
- In another small bowl mash the goat cheese and pesto together so it is smooth and spreadable.
- On a clean surface roll out the pie crust into a larger circle using a rolling pin. A bit of flour will help keep it from sticking.
- Spread the goat cheese mixture onto the center of the pie crust leaving a 1 inch boarder around the edge.
- Spread the tomatoes around the center covering the goat cheese.
- Use your hands to fold the edges of the dough over the outer edge of the tomatoes, leaving the center exposed. This will be very rustic looking.
- Beat the egg and water and brush the outer edge of the pie crust for a browned and glossy look after baking.
- Slide the galette onto a baking tray- keeping the parchment along for easy transfer and cleanup. Bake in preheated oven for 30 minutes. The edges of the pie crust will be browned, the tomatoes cooked and cheese bubbly.
- Allow to sit for 10 minutes to cool slightly before slicing. Garnish with a ball of burrata and fresh basil.