Heirloom Tomato Galette

Sliced ripe heirloom tomatoes with parmesan cheese, fresh thyme and fresh garlic are all baked deliciously in a pie crust!

INGREDIENTS

• 1 refrigerated pie crust
• 3 small heirloom tomatoes, sliced ¼” thick
• ½ cup grated parmesan cheese
• 1 teaspoon fresh thyme, minced
• ½ teaspoon fresh chopped garlic
• 1 egg
• Flaky sea salt
• Della Terra Balsamic Vinegar

PREPARATION

1. Preheat the oven to 400 °F and line a baking sheet with parchment paper.
2. Unroll the dough and place it in the middle of the baking sheet.
3. Place the tomatoes around the dough, leaving a 1” border.
4. Sprinkle over the parmesan, thyme, and garlic powder.
5. Fold the edges of the dough over the tomatoes and press them together to seal.
6. Whisk the egg with a splash of water to create an egg wash. Brush the crust with the egg and sprinkle with flakey salt, if desired.
7. Bake until the dough becomes golden brown — about 20-25 minutes.
8. Serve warm or at room temperature. Store any leftover gallette in an airtight container in the fridge for up to three days.