Tomato Gallete
Ingredients
“If your garden is cranking out more tomatoes than you know what to do with, my Easy Tomato Galette is your new best friend. It’s basically a tomato pie that skips the pie dish, just a flaky Pillsbury crust folded up around a seasoned cheese mixture and topped with whatever tomatoes you’ve got on hand. Heirloom, cherry, beefsteak, the more colors the better. It looks impressive enough for company but comes together so easily you’ll make it on a regular Tuesday. Serve it for lunch, slice it up for brunch, or cut it into wedges and call it an appetizer.”
1 rolled-up, refrigerated premade pie crust dough [from a (14.1-ounce) package of two] (I used Pillsbury)
3 small tomatoes, any color or shape (cherry tomatoes can be used)
2 tablespoons cornmeal (I used yellow)
½ cup herbs and garlic-flavored spreadable cheese ( I used Alouette)
2 tablespoons pre-shredded Parmesan cheese
(Optional) Ground black pepper, olive oil, fresh basil leaves
Instructions
Click here for detailed instructions.
-Kathleen Phillips, Phillips is a cookbook author and Alabama food blogger at GritsAndGouda.com. Drawing upon years of experience as a test kitchen director, she takes traditional Southern recipes and makes them with a shortcut so you can enjoy them faster. Follow her on Facebook, Instagram, YouTube, and Pinterest for more Southern shortcut recipes.
Submitted by: Kathleen Phillips
