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tomatogallette

Well, actually, it’s a galette. There was nothing in the refrigerator when we arrived home the other day except a package of Pillsbury pie crusts that our renters had left, and the basket of cherry tomatoes I had picked up from a farm stand. There were also the heels of a couple of different cheeses (gruyere and parmesan) that I am always too frugal to throw away. I tossed the tomatoes in oil, salt, and pepper, dumped them in the middle of the pie crust, and grated some cheese on top. I folded the sides of the dough up and baked the galette on a cookie sheet at 350 degrees and then at 400 degrees at the end. Delicious with a little salad!

 

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Comments (6)

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  1. Posted by: Jess R

    I make a fruit version of this galette usually with peaches and blueberries. To about 3 cups of fruit I add 2 Tb of sugar, 2 tsp of flour and a splash of vanilla. I add a layer of crushed graham crackers before adding the fruit mixture to prevent a soggy crust. Bake at 375 for 30 min and serve with ice cream. Yum!

    • Posted by: Yolanda Edwards

      thanks that sounds amazing!

  2. Posted by: Melanie

    How long did you cook it for at each temp? We’ve got a garden full of tomatoes and this sounds like an easy solution for all of our grape and cherry tomatoes!

  3. Posted by: Pilar Guzman

    Melanie, I actually just didi this again over the weekend and cooked it at 400 degrees for 15 minutes and 425 for another 10 or 15 middle rack). Check it at about 25 minutes to make sure it doesn’t get burned.

  4. Posted by: Hannah Curry

    I can’t past eating the food your tenants left in fridge. Yuk.

  5. Posted by: Pilar

    Seriously? Unopened pie crusts offend you?

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