Quick Tomato Galette

Quick Tomato Galette


Refridgerated Pie Crust 1
Cherry Tomatoes 2 Cups
Capers 2 Tablespoons
Parmesan Cheese 1 Cup
Smoked Almonds 1/2 Cup
Fresh Parsley 1/4 Cup
Egg 1

This is made with a refrigerated Pie Crust so it is really easy.

  1. Pre-Heat the oven to 400 degrees.
  2. Grate the Cheese and add to a food processor with the Capers, Almonds and half the Parsley.
  3. Pile the Cheese mixture in the middle of the unrolled Pastry (I unroll the Pastry on to parchment paper so it’s easy to move).
  4. Spread the mixture out, leaving an inch or so around the edge to fold.
  5. Pile the cut Tomatoes on top of the Cheese mixture, then fold the Pie Crust up, folding it slightly as you go so you have a rough circle.
  6. Carefully lift onto a baking sheet.
  7. Beat the Egg and brush the outside of the Pie Crust.
  8. Place in the oven for about 20-30 minutes or until golden brown, you may also want to lift one side with a large spatula to see if it’s brown underneath.
  9. Serve with the remaining Parsley on top.




15 min


1 hr



Skill Level