Skill Level
Quick Tomato Galette
Ingredients
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.
- Pre-Heat the oven to 400 degrees.
- Grate the Cheese and add to a food processor with the Capers, Almonds and half the Parsley.
- 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).
- Spread the mixture out, leaving an inch or so around the edge to fold.
- 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.
- Carefully lift onto a baking sheet.
- Beat the Egg and brush the outside of the Pie Crust.
- 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.
- Serve with the remaining Parsley on top.
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