FALL TOMATO GALETTE

1 1/4 lb. heirloom tomatoes, cut into 1/4-inch-thick slices

Kosher salt and freshly ground black pepper

refrigerated rolled piecrust from a (14.1-ounce) package

2 oz. sharp Cheddar, coarsely grated (about 1/2 cup)
 
1 tbsp. fresh basil or thyme, plus more for serving

large egg

  1. Preheat oven to 400°F. Line a rimmed baking sheet with paper towels. Arrange tomatoes on paper towels and lightly sprinkle with salt; let sit 10 minutes. Blot with paper towels. 
  2. Roll piecrust to a 12-inch circle on a piece of parchment paper. Slide paper and crust onto a baking sheet. Top with cheese and basil, leaving a 1 1/2-inch border all around. Season with pepper.
  3. Arrange tomatoes on top of cheese. Fold border of crust over tomatoes. Beat egg with 1 tablespoon water in a bowl; brush on top of crust. Bake until golden brown, 25 to 30 minutes. Let cool for 5 minutes before serving. Serve with additional basil or thyme.
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