Tomato and Garlic Galette
Video: Tomato and Garlic Galette
Tomato and Garlic Galette is beautiful, simple and delicious! It is easy to make, yet it always looks professional! Using tasty homemade pie crust or store bought pastry dough, we literally put filling in the center then fold in the edges before baking. That’s it!
This is a savory galette with fresh tomatoes and garlic confit. I use Roma tomatoes here because they are meaty and less watery. But feel free to use any tomato you have on hand.. The key is to salt them and squeeze out the water so your galette doesn't get soggy.
If you have made garlic confit, be sure to dollop a handful of them on top. They are sweet like candies, adding a rich goodness to the galette. Balsamic vinegar becomes concentrated and sweetened when cooked, turning into a glaze on top of the galette.
This makes a great snack to share, or have it all to yourself like a pizza!
10" diameter pie crust
Tomatoes 1 lb
Salt 1/2 tsp
Shallot (sliced) 1
Garlic Confit and Oil 6 cloves, 3 Tbsp
Parmesan 2 Tbsp
Ground Black Pepper
Balsamic Vinegar 2 tsp
Egg (beaten) 1
Preheat the oven to 400 F.
Slice the tomatoes into 1/4" thickness. Toss the tomato slices with salt and set aside for 15 min. Mash the tomato slices to draw out more water, discard the liquid.
On the pie crust, brush 2 Tbsp of garlic confit oil and sprinkle the parmesan.
Line the tomato slices leaving 1 1/2" from the border. Distribute the shallot slices on top of the tomatoes. Season with salt and ground black pepper. Gently fold in the galette edges toward the center.
Place the garlic confit cloves, and finally drizzle the remaining Tbsp of garlic confit oil and balsamic vinegar over the tomatoes.
Beat the egg yolk and the white. Brush the egg wash on the folds. Bake for 40-45 min. Let cool for 15 min before slicing. Enjoy!
Tomato and Garlic Galette
