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    Home » Blog Post

    Tomato Galette from Simply Vegetarian Cookbook

    July 14, 2018 3 Comments

    Tomato galette for a moderately easy, kid-friendly dinner from the Simply Vegetarian cookbook.

    Earlier this week, I ran another poll on Facebook asking my followers and friends to tell me which recipe they'd rather have right now. The choices were this tomato galette with mozzarella cheese or a vegetarian chili topped with cornbread.

    Even though it's hot outside right now, this one went almost right now the middle, with the votes coming in at ........ Proof that chili and cornbread is a favorite all year round. Since the Tomato Galette had the edge in votes, here's the recipe from the book.

    To order your own book, go here. And here's the recipe most of you wanted right now!

    Print Recipe
    5 from 1 vote

    Tomato Galettes

    A tomato galette might just be the best way to celebrate tomatoes at their best peak-season ripeness. Recipe includes tips to avoid a soggy pastry bottom. 
    Prep Time20 mins
    Cook Time25 mins
    Total Time45 mins
    Course: Main Entree
    Cuisine: American
    Servings: 2
    Calories: 419kcal

    Ingredients

    • 1 frozen store-bought pastry round thawed and formed into a 13-inch round
    • 4 - 5 ripe Roma tomatoes slice crosswise ¼
    • 1 firm yellow tomato sliced ¼
    • ½ teaspoon kosher salt divided
    • ¼ teaspoon freshly ground black pepper divided
    • ⅔ cup shredded mozzarella cheese
    • ⅓ cup mayonnaise
    • ¼ cup finely chopped fresh herbs such as basil, parsley, and/or oregano

    Optional Crust Garnishes

    • 1 egg white
    • ½ teaspoon poppy seeds
    • ½ teaspoon sesame seeds

    Instructions

    • Preheat the oven to 425°F. Position a rack in the center of the oven. Place a pizza stone or baking sheet turnedupside down on the rack while the oven preheats.
    • Place the pastry round on a sheet of parchment paper on the counter. Arrange the tomato slices in two circles starting from the middle of the pastry, slightly overlapping the tomatoes. Be sure to leave a minimum 1®ˆ-inch border around the outeredge of the dough. Sprinkle the tomatoes with ¼ teaspoon of salt and ⅛ teaspoon of black pepper.
    • In a small bowl, combine the mozzarella, mayonnaise, herbs, remaining ¼ teaspoon of salt, and remaining ⅛ teaspoon of black pepper. Place dollops of the cheese mixture over the tomatoes.
    • Fold the excess dough over the tomatoes to form a crust border. Optional: baste the top of the crust with the egg white and lightly sprinkle with the poppy seeds and sesame seeds. Transfer the galette on the parchment paper to the preheated pizza stone or baking sheet. Bake for 20 to 25 minutes, or until the crust is golden and the cheese is melted and bubbling.
    • Remove from the oven and let cool for 15 minutes before cutting.

    Notes

    INGREDIENT TIP: Other techniques for preventing soggy galettes are to bake them on a pizza stone, baste the bottom with egg white, or add a sprinkling of breadcrumbs on the pastry before layering the food on top.
    SUBSTITUTION TIP: In fall, make this galette with butternut squash, kale, and manchego cheese, or try one with broccoli and cauliflower topped with Cheddar. For a Thanksgiving dessert, toss apple slices with butter, sugar, and cinnamon, and fold the pastry up around them.

    Nutrition

    Calories: 419kcal

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    Reader Interactions

    Comments

    1. Rita

      July 15, 2018 at 11:10 am

      Brilliant! never ever thought to make a galette with tomatoes. Sooo perfect for this time of year with super flavorful tomatoes in season.

      Reply
    2. Sheila

      July 21, 2018 at 11:46 pm

      Wow! This looks delicious and easy to prepare. Will make this on Wednesday with the kids. I am certain they will love this.

      Reply
    3. mjskitchen

      August 05, 2018 at 7:26 pm

      I've never tried to make a galette and you make it look so easy. Love the ingredients, thanks for the suggestion on the pizza stone. I use mine for pizza and can see how it would work for this.

      Reply

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    Susan at The Wimpy Vegetarian

    Hi there! I'm Susan.

    A mostly vegetarian married to a mostly carnivore, living in the mountains with our doodle, on Lake Tahoe. My cookbook, Simply Vegetarian, was named #1 best cookbook for new vegetarians. Come join me in simplifying life, starting with dinner!

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