Quick & Easy Cheesy Tomato Basil Galette
Tomato season is in full swing here in East Tennessee! There is nothing better than a fresh from the garden, vibrant red, summer tomatoes. They are on full display in this savory pimento cheese & summer tomato galette. I skipped the step of creating a homemade crust for this recipe to save time and clean-up; however, if you want to make a crust from scratch, I urge you to check out my No Fuss Pie Crust recipe.
The most essential element is the fresh basil on top.
I have a tiny herb garden growing in our backyard. All of the plants look so pretty and full except the basil plants. I have plucked the poor things to death! Nonetheless, this galette just wouldn’t be the same without them.
Okay— enough rambling. Let’s get cooking!
Ingredients:
1 pre-made pie crust (or 1 batch of No Fuss Pie Crust)
2 medium-sized ripe tomatoes
1 cup of your favorite pimento cheese
1 egg
salt & freshly cracked black pepper
About 10 fresh basil leaves, for topping
Instructions:
Preheat the oven to 400°F. Using a serrated knife, slice the tomatoes about ¼” thick. Place the slices on a doubled paper towel to absorb juice. Gently press another doubled paper towel on top of the slices and blot.
Generously sprinkle salt on the tomato slices and allow everything to sit for 5-10 minutes. Continue to blot the slices until most of the juice has been absorbed.
Roll out the pie crust onto a round baking pan. Dock the pastry with a fork, and then spoon the pimento cheese onto the center of the dough. Smooth the cheese out evenly in the center, leaving a 1 & ½” border around the edge.
Arrange the tomato slices on top of the pimento cheese. Fold the edges of the dough over.
In a small bowl, whisk the egg and then brush the edges of the galette with the egg wash. Bake at 400°F for approximately 25 minutes. Cool for about 1 hour and then top the galette with freshly cracked black pepper and basil leaves. Enjoy!
