Tomato & Caramelized Onion Galette
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.