Description
A delicious and easy-to-make roasted cherry tomato galette topped with fresh pesto. This dish combines flaky pastry with juicy tomatoes for a perfect summer meal.
Ingredients
Scale
- 1 pie crust (store-bought or homemade)
- 2 cups cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 cup pesto
- 1/2 cup shredded mozzarella cheese
- 1 egg, beaten (for egg wash)
- Fresh basil leaves, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the pie crust on a lightly floured surface to fit a baking sheet.
- Transfer the crust to the baking sheet and set aside.
- In a bowl, toss the halved cherry tomatoes with olive oil, salt, and pepper.
- Spread the pesto evenly over the crust, leaving a 1-inch border around the edges.
- Layer the mozzarella cheese on top of the pesto, then arrange the roasted cherry tomatoes over the cheese.
- Fold the edges of the crust over the filling, pleating as necessary to create a rustic edge.
- Brush the edges of the crust with the beaten egg.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the tomatoes are roasted.
- Remove from the oven and let cool for a few minutes before garnishing with fresh basil leaves.
- Slice and serve warm.
Notes
- For added flavor, sprinkle some grated Parmesan cheese on top before baking.
- Feel free to mix in other vegetables like zucchini or bell peppers.
- This galette can be served warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 4
- Sodium: 200
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 2
- Protein: 6
- Cholesterol: 30
Keywords: Roasted Cherry Tomato Galette, Pesto Galette, Cherry Tomato Recipe, Savory Galette, Summer Recipe, Easy Galette