Crisp pastry wrapped around roasted tomatoes and topped with tangy goat cheese. This roasted heirloom tomato tart is the perfect summer appetizer. While I don’t typically condone the use of store-bought pie crust, this recipe will totally work with one.
Tomato Galette with Whipped Goat Cheese
- 1 unbaked pie crust
- 4 medium heirloom tomatoes
- 1/4 c olive oil
- 1 egg beaten
- 4 oz goat cheese room temperature
- sea salt + pepper
- Preheat the oven to 400.
- Place the pie crust on a lightly floured work surface. Using a rolling pin, roll the dough out to a 12-inch round that's about 1/8-inch thick. It's okay if the dough isn't perfectly round. Gently transfer the crust to a baking tray lined with parchment.
- Slice the tomatoes into 1/4inch slices and arrange them in the center of the pie crust, leaving a 2 inch boarder around the edges. Season the tomatoes with salt and pepper.
- Gently fold the edges of the dough over the tomatoes, covering about 2 inches of the filling and pleating the dough every 2 inches as you go. The great thing about this recipe is it's meant to be rustic so don't get too caught up trying to make it perfect!
- Drizzle the tomatoes with 3 tbs olive oil. Brush the crust with the beaten egg. Bake for 40-45mins until golden brown.
- While the galette is cooling, use a whisk to whip the goat cheese with a few drops of water until it is light and creamy. Slice the galette and serve with a heaping dollop of goat cheese and a generous turn of fresh cracked pepper.