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.