This is one of my favorite meals. It’s incredibly easy, but so elegant and tasty. What more could you ask for? I have to thank my husband for introducing this recipe to me. He made it for me once or twice, and I was hooked!

Is this a galette or tart? We’ll call it a galette. Sounds fancier!What is so great about this recipe is that you could substitute an vast array of ingredients for the filling. All sorts of vegetables would be so lovely nestled in this rustic galette. I cannot say that I have tried any other combos in this galette since I’m totally in love with the tomatoes!

Rustic Tomato Galette
2 Meal Portions / 4 Side Portions

WHAT I USED

1 Pillsbury Refrigerated Pie Crust, or homemade
2-3 medium tomatoes, cut into 1/4 inch slices, seeds removed
Small handful of fresh herbs, basil or thyme are personal favorites
1/4 cup Hellman’s Real Mayonnaise for brushing
McCormick Italian Herb Seasoning Grinder

WHAT I DID

1. Preheat oven to 400 degrees.

2. Line a baking sheet with a Silpat or parchment paper.

3. Place pie crust on baking sheet. Store-bought is easier since there is no rolling involved.

4. Brush the pie crust with some of the mayonnaise.  Season with kosher salt, pepper and Italian Herb Seasoning grinder.

5. Working from the center of crust, begin placing your tomato slices in layers. Season each layer with kosher salt, pepper and Italian Herb Seasoning grinder as well as some of your herbs. If you love basil, use more. This is up to your tastes. It will add lovely flavor, don’t be shy!

6. Continue layering tomatoes and seasoning until you’ve used up your slices. Season with kosher salt, pepper, Italian Herb Seasoning grinder and remaining herbs.

7. To close up your galette, start by folding the two sides onto tomato mound. Press into the mound gently, try not to tear the dough. Next, fold up the front and back pieces. You can simply fold it up, or try to overlay the pieces to make a nice design. It doesn’t matter, it will taste great either way! Try to close it completely, but if you have too much filling, don’t worry. It’s just as lovely and tasty if it doesn’t cover your entire tomato mound.

8. Brush a good amount of mayonnaise over the entire galette. If you’ve got an opening, brush onto tomatoes as well. Be sure to get into all the cracks and folds. This will add flavor and give your galette a glistening brown appearance. Season with kosher salt, pepper and Italian Herb Seasoning grinder.

9. Bake for 40-50 minutes, rotating once during cooking. Juices will run from the bottom, but no worries. Allow to rest and cool for 15-20 minutes. You can slice and serve from the baking sheet or carefully place entire galette onto a lovely platter.

This makes two nice dinner portions or four side portions.

Want to print this recipe? Click here.

Have a great weekend!

This weekend my Mom, Dad and little sister were in town to spend some time with us for the New Year. I’ve been studying Martha Stewart’s Baking Handbook (that Dustin bought for me our first Christmas as a married couple) quite a bit over the last month. I used it to bake some wonderful Christmas cookies that I’ll share with you later. For breakfast though, I decided to try my hand at making Buttermilk Biscuits from scratch. The local Apple Butter my Mom gave me was so tasty on them, too!

Also, I made this Goat Cheese Quiche with Hash-Brown Crust that I found on Martha’s website. Do I even have to tell you it was good? Well, it was amazing. The only change I made was topping it with grated zucchini instead of scallions. Dustin hates onions of any form… even leeks! (Which I love!) It really added some lovely color to the quite yellow table. Even my 10 year old sister ate this and enjoyed it, even though hearing “goat cheese” made her uneasy. And, of course, Bonsai was trying to sneak some off the breakfast table which I’m sure he could have managed had we not kept an eye on him.

Would you look at that crust! Mmm…