Cherry Tomato & Cheese Galette – Perfect for First Time Growers

When people grow cherry tomatoes for the first time, they often make the mistake of planting more than one or two bushes, which a few short months later usually means a ridiculously large harvest, as in more cherry tomatoes than you can possibly use. Well, this cherry tomato and cheese galette might help, a little.

While “galette” sounds a little fancy, they’re actually one of the easier type of pies to make, and above and beyond the simple technique, they are incredibly adaptable to whatever is in season. Whether that’s sweet fruit, or savory vegetables, there are very few things you can’t galette.

Just be sure to bake them long enough, since the bottom needs to brown, as well as you want whatever filling you’re using to dry out a bit. Your oven time will vary depending on the exact size and shape of your galette, so once you take it out, peak underneath to make sure it’s browned. Basically, you should bake this as long as you possibly can, without it burning, so be brave.

This will also work with larger, sliced tomatoes, but just be careful you let them drain on some towels first. Other than that, there’s not much else to worry about, except what to do with those other 5 pints of cherry tomatoes. Even if you have to go to the store to buy yours, I think this is well worth the trip, and I really do hope you give this cherry tomato galette a try soon. Enjoy!

Ingredients for one 12-inch pizza pan sized galette:

For the dough:

1 1/3 cup all-purpose flour

2 tablespoons corn meal

1/2 teaspoon fine salt

1/2 cup unsalted butter, cubed, frozen

1 tablespoon cider vinegar

1/4 cup ice water

For the filling:

8 ounces soft goat cheese or other fresh cheese

1 egg yolk

1/2 teaspoon fine salt

1/4 teaspoon freshly ground black pepper

pinch of cayenne

2 tablespoons sliced basil

For the rest:

3 cups cherry tomatoes, halved
1 tablespoon olive oil

1 teaspoon Dijon

sea salt to sprinkle over the top once cooled, optional

- Bake at 425 F. for 30-35 minutes or until well browned. To be safe, place a foil-lined pan on rack under galette to catch any possible drips.

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