Tiny Tomato Galette
Miz Helen's Kitchen
Ingredients
9 inch pie crust
3 medium onions, sliced
4 cups Tiny Tomato's
4 to 5 tablespoons butter
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon cayenne
1 tablespoon fresh oregano,chopped
2 tablespoons fresh basil, chopped
6 tablespoons olive oil
4 tablespoons balsamic vinegar
3 cups Italian Mix Cheese, shredded
1 cup feta
1 egg beaten with 1 tablespoon water
Directions
In a large skillet melt the butter and cook the onions over medium heat until they are browned and caramelized.
I used a baking stone, however you can use a regular baking sheet.
Place a sheet of parchment paper on your baking area, this will ensure that the galette will brown evenly on the bottom without burning, and it will also help remove the galette to a serving dish or board.
Roll the pie crust dough out on the parchment paper in a 9 inch round. This is a primitive galette so it doesn't have to be perfect.
Place 1/2 of the Italian Mix Cheese on the bottom of the crust.
Next place 1/2 the caramelized onions over the cheese.
Add 1/2 the tiny tomatoes over the onions.
Add 1/2 the oregano and basil.
Drizzle 1/2 the olive oil and balsamic vinegar.
Repeat each of the layers ending with the tomatoes, salt, peppers, oregano, basil, olive oil and vinegar.
Sprinkle the feta cheese on top as the final layer.
Fold the edges of the pie dough up to close the galette.
Brush the crust with the egg wash.
Bake the galette for 30 to 45 minutes for 350 degrees, until golden brown and the cheese is melted.
Allow to cool and serve at room temperature.
Enjoy!