Galettes have been around for quite some time, but upon recently discovering how easy they are to sew together, my fascination is just beginning. Our fridge was housing a few store-bought pie crusts from previous photo shoots, begging to be filled. So, I rummaged through the infinite possibilities in my arsenal of favorite cookery mavens and found a fantastic, easy Roasted Tomato Tart by Rachel Ray. I didn't have some of the ingredients readily available, so I scrounged through the pantry, and came up with a few substitutes. It was pretty delicious; and on a quiet Friday eve, after a long, busy week, we scarfed this down alongside some Sauvignon Blanc. Once again, props to Ray, whose recipe can be found by clicking above; or see my version is below. Bon Appetít!
- 2 large handfuls cherry tomatoes, sliced
- 1/4 cup aged parm, finely shredded
- 1/2 tbsp olive oil
- 1/2 tbsp butter
- 1 - 9" store bought pie crust (or make your own, definitely better but I keep it easy)
- 1 - sprig fresh rosemary, destemmed + roughly chopped
- S + P
- preheat oven to 425°.
- roll out pie crust on parchment-lined baking sheet.
- in a bowl, toss tomatoes with olive oil, rosemary, and a little salt & pepper to taste.
- spread parm around center of pie crust, then top with tomato rosemary mixture.
- fold the crust inward, pinching it together as you work your way around. brush top of crust with melted butter.
- bake for 25 minutes or until crust is golden brown and cheese is bubbling.
- let sit for a few minutes to cool, then dig in.
Please feel free to leave comments below, or if you have a version you like - let us know!!