Filed Under: galette, Pastry, pastry food, tomato

Tomato Galette

In case you’re wondering, lots of kids like this dish!

August 16th, 2016

From Fix-It and Forget-It Baking with Your Slow Cooker by Phyllis Good

Since this is so attractive before it’s cut, get someone to help you lift it out of the cooker uncut—each of you armed with a broad and sturdy metal spatula. Have a platter ready and gently lay it down together! 
2 full-size servings or 6 appetizer-size servings
Prep Time
15 to 20 minutes
Cook Time
1 1/2 to 2 hours
  • 9” refrigerated pie crust, or a frozen one, or your favorite from-scratch one
  • ½ cup ricotta cheese
  • ¼ cup goat cheese, cubed or crumbled
  • 2 tsp. pesto, your choice of flavours
  • ¼ lb. sliced tomatoes
  • 1 egg, slightly beaten
  1. Grease interior of round slow cooker crock.

  2. Roll out pie dough on a lightly floured surface.

  3. In a small bowl, mix ricotta and goat cheeses together.

  4. Spread over crust, leaving a 1½” border.

  5. Spread pesto over cheeses.

  6. Arrange tomato slices on top.

  7. Fold edges of crust over filling, pleating as needed, and leaving center uncovered.

  8. Brush egg over crust.

  9. Using a wide spatula, lift galette up and into crock.

  10. Cover. Bake on High for 1½–2 hours, or until pie crust browns well and firms up.

  11. Uncover, swooping lid quickly away from yourself to prevent condensation from inside of lid dripping on the galette.

  12. Allow to stand for 15 minutes. Then cut into wedges and serve.

Tomato Galette
Photography by © Oliver Parini.

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