Are you looking for a new way to eat your greens? Is your garden bursting with fresh herbs? Are the tomatoes at the local farmer’s market calling your name? Then it’s definitely time to try this Roasted Tomato Galette. Oven-roasted roma tomatoes, tossed with tangy kalamata olives and arugula, piled high atop a savory open-faced cheese tart – this is a beautiful one-dish meal for summertime.
The key ingredient is oven-roasted tomatoes. By slowly roasting them with just a touch of olive oil and a bit of salt, the tomatoes release their sugars and begin to caramelize – bringing an intense, tomatoey flavor the the arugula salad. The acidic sweetness of the tomatoes is balanced by the herby, savory cheese filling baked inside a flakey pastry crust.
Galette is a term in French cooking used to describe a round, free-form tart made with a flakey crust. To keep things quick and easy in this recipe, I used a pre-made refrigerated pie crust. But, I want you to know that the inspiration for this Roasted Tomato Galette comes from Leslie Mackie, owner of Seattle’s legendary Macrina Bakery – a place that would NEVER, EVER use pre-made pie dough. To learn more about Macrina Bakery’s recipes, check out Leslie’s beautiful cookbook:
The cheese filled pastry in this recipe could be topped with any number of summer-inspired salad combinations. I’m thinking about romaine with shredded chicken and fresh peaches next time. The possibilities are endless!
Refrigerated pre-made pie crust comes in packages of two, so if you make this Roasted Tomato Galette you will have a crust left over. Here are a few other recipes I’d suggest to use up that extra crust:
|Roasted Tomato Galette||
- 1 pre-made refrigerated pie crust
- 1 and ½ cups grated fontina cheese
- 1 and ½ cups ricotta cheese
- 3 eggs, plus 1 egg for egg wash
- 1 Tbsp. fresh parsley, chopped
- 1 Tbsp. fresh chives, chopped
- 1 tsp. fresh oregano leaves, chopped
- 1 tsp. fresh thyme leaves, chopped
- 1 tsp. salt, plus more for seasoning
- ½ tsp. pepper, plus more for seasoning
- ⅓ cup extra virgin olive oil
- 2 cups arugula leaves, torn into bite sized pieces
- 1 cup Kalamata olives, pitted and halved
- 1 tsp. fresh lemon zest
- In a large bowl, combine the fontina cheese, ricotta cheese, 3 eggs, salt, pepper, and fresh herbs. Mix well to fully blend and set aside.
- Place the pre-made pie dough on a baking sheet lined with parchment paper. Spoon the cheese mixture into the center, leaving a 2″ border around the outside.
- Lift the border over the top of the filling, tucking and folding to create a pleated edge.
- Combine the remaining egg in a small bowl with 3 Tbsp. water and whisk well to make an egg wash. Lift up each fold around the edge of the galette and brush underneath with the egg wash to seal. Then brush all of the remaining exposed dough with the egg wash.
- Place the galette in the refrigerator to chill for at least ½ hour.
- Preheat the oven to 375 degrees.
- Wash and core the tomatoes, then cut them into 12 pieces (Cut lengthwise into quarters, then cut each quarter into three pieces).
- Toss the tomatoes with ¼ cup of olive oil. Spread them out in a single layer onto a parchment lined baking sheet and sprinkle with salt and pepper.
- Roast the tomatoes at 375 degrees for 45 minutes or until the edges are deep brown. Remove from the oven to cool.
- While the tomatoes cool, cook the galette. Remove the galette from the refrigerator and bake at 375 degrees for 50 to 60 minutes until the crust is golden brown. Let the galette cool on the baking sheet for 20 minutes.
- Prepare the salad by combining the arugula, olives, roasted tomatoes, lemon zest and remaining olive oil in a bowl and tossing gently.
- Pile the salad on top of the cooled galette and sprinkle with additional salt and pepper.
- Serve in wedges at room temperature.