Tomato & Caramelized Onion Galette

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Full disclosure, I’m not a huge fan of tomatoes. Cooked and pureed tomatoes? Yes. Raw tomatoes? No thank you. But I decided to step outside of my comfort zone with this recipe for a tomato galette.

You see, I love galettes. Basically, they are a circle of pastry dough that’s folded up on the sides with sweet or savory goodies inside. It’s a roughly formed tart, pretty much. But man, they are good! I’ve been eying this one that includes chocolate pastry for a while, but until I get the time to make that one, here’s this delicious fresh tomato galette for you.

This flaky pie crust is folded and stuffed with cheese, tomatoes, garlic, caramelized onions, and is rustic in nature – so if it’s not perfectly made – that’s totally okay! This easy recipe would be perfect for a holiday get together and it would be great to make with your kids! There’s no open flame to worry about, so it’s just as easy as making a pizza – only fancier of course!

Here’s how to make this easy appetizer for your next holiday gathering:

Tomato & Caramelized Onion Galette

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Appetizer

Cuisine American

Servings 8 servings

Ingredients

  

• 1 Tbsp apple cider vinegar
• 1 1/2 lbs tomatoes sliced 1/4" thick
• 2 garlic cloves thinly sliced
• 1 cup caramelized onions
• 4 oz Asiago cheese finely grated
• 1 large egg beaten
• salt and pepper to taste
• 2 refrigerated pie dough sheets

Instructions

 

• Preheat oven to 400°. Toss the tomatoes, garlic, and salt in a bowl and let sit for 5 minutes (the tomatoes will start releasing some liquid). Drain the tomatoes and transfer them to paper towels. Pat dry.
• Unwrap the dough and place each sheet on a parchment-lined baking sheet. Spread the caramelized onions over the dough, leaving a 1 1/4" border.
• Scatter the cheese over the dough and arrange the tomatoes and garlic over the cheese.
• Bring the edges of the dough up and over the filling, working in a clockwise direction around the edges, overlappping as needed (I tend to think it looks better with more folds in it).
• Brush the egg white mixture over the crust. Sprinkle tomatoes with salt and pepper. Chill in freezer 10 minutes.
• Bake galette, rotating once, until the crust is golden brown and cooked through - about an hour.

Keyword caramelized onions, galette, pizza, tart, tomato

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