Happy Monday! It’s a much needed rainy day here in central IL and I’m happy to have some rainy day projects…one being to post this Cherry Tomato Galette recipe. Things have been quiet here on Thirty Seconds on High for a while and I’m not sure when I’ll post again, but rest assured, I haven’t completely abandoned this blog, just needed a break.
So I did plant a garden this year (remember previous Garden posts?) and I got to expand this year since we had an ailing tree removed last fall which meant more sun-filled yard space.
Turned into this. It’s roughly 10′ x 30′ and I love every inch.
All this to say, I have a plethora of cherry tomatoes! I planted both red and yellow and they are as tasty as they are gorgeous!
A couple weeks ago I discovered Kitchen Vignettes on PBS Food. It is a farm-to-table video blog and each one I have watched has been absolutely fascinating! I love it! I highly recommend taking some time to check it out. One of the vignettes I watched was for this Cherry Tomato Galette. Since I had cherry tomatoes I decided to try it out and I’m so glad I did because it was delicious!!! I’m definitely going to make another. It wasn’t hard at all and it’s a great way to use up several cherry tomatoes.
Cherry Tomato Galette
slightly adapted from Kitchen Vignettes
Use your favorite single 9″ pie crust recipe (or buy one). I used KAF’s Guaranteed Pie Crust and used half (the other half is in the freezer for my next pie).
1/2 cup ricotta cheese
1/2 cup grated parmesan
About 1 pound of cherry tomatoes, halved
1 tbsp. olive oil
Freshly minced basil for garnish (4 or 5 basil leaves)
Salt and pepper, to taste
1 egg yolk
1 tsp. water
What To Do
On a floured surface, using a floured rolling pin, roll the chilled dough into a large round about 12 to 14 inches wide and between 1/8 to 1/4 inch thick. Place the rolled-out dough on a piece of parchment paper on a large baking sheet. (You may find it easier to handle the dough if you roll it out directly onto the floured piece of parchment paper).
In a small bowl, mix the ricotta and grated parmesan together. Crumble and spread this mixture onto your dough, leaving a 2-inch border all around. Place your halved tomatoes, cut-side up, tightly together to fill the circle, leaving the 2-inch border intact. Fold the border edges of the dough inwards so that the tomatoes are encased by dough around the edges but exposed in the center. Brush the edges with the egg yolk glaze. Season with salt and pepper if you wish and drizzle the olive oil on top of the tomatoes.
Bake in a 375°F oven for about 45 minutes or until crust is golden.
Remove from the oven, let it cool for a few minutes before sprinkling shredded basil on top. Slice and serve.
I prepped all ingredients before rolling out my pie crust.
I just happen to have a lifetime supply of 12″ round parchment papers so carefully rolled up my pie crust onto the rolling pin then unrolled it onto the parchment paper. You can then use the parchment paper to help fold the edges inward to make the border crust.
This smells great while baking and it tastes so good! I highly recommend buying a wedge of Parmesan cheese and shredding it yourself, as opposed to buying pre-shredded. The flavor is incredible!
Some Photos Along the Way
Grating parmesan cheese
Cherry tomatoes, cheese filling, pie dough
Pie dough rolled out
Crust with cheese filling
Add the cherry tomatoes
The edges folded up and glazed, sprinkled with salt & pepper, drizzled with olive oil
Fresh from the oven
Basil from the garden
Want a slice?
I know this is a lengthy post but it’s been a while and I really wanted you to see this recipe. “Galette” sounds fancy and maybe even hard but it’s really just a “rustic” pie and therefore doesn’t have to be perfect. It’s really really really good and I hope you try it out especially while there are fresh cherry tomatoes. Someone recently told me that “fresh is best” and I completely agree!