tomato galette
 
 
Ingredients
  • 1 9 inch pie crust (I use this recipe)
  • 3 to 4 medium tomatoes (good summer ones are best because they are the star of this recipe)
  • 4oz of fresh mozzarella sliced
  • handful of basil chopped
  • 1 egg beaten
  • salt & pepper
  • ⅔ cup balsamic vinegar (optional)
Instructions
  1. Slice tomatoes and sprinkle with salt. Lay single layer on cooling racks with paper towel underneath to catch drippings. After 5 minutes blot top of tomatoes with paper towel. Flip slices over, let sit for 5 minutes and blot again. Repeat if slices are really juicy.
  2. Preheat oven 375 degrees fahrenheit. Roll out pie crust so that it is ⅛" think. Place on a baking sheet lined with parchment paper. Put cheese in the center. Sprinkle with half the basil.
  3. Place 2 layers of tomatoes on top of cheese and basil leaving 1½" crust free around the edge. Sprinkle remaining basil on top.
  4. Fold pie crust edges up around tomatoes. This is meant to look rustic so do not worry about how perfect it looks. Brush crust with egg wash and top with a little salt and pepper.
  5. Bake on bottom ⅓ of oven for 50 to 60 minutes or until crust is golden. Allow to cool for 10 minutes before serving.
  6. (To make drizzle place vinegar in a sauce pan and simmer until about ¼cup remains.)
Recipe by pretty plain janes at https://prettyplainjanes.com/2014/08/28/tomato-galette/