Heirloom Tomato & Cheddar Galette
by Country Spoon
As the season winds down, but the tomato crop still ripens, combine them with cheese in a pie crust and call it baked heaven. This is probably my favorite recipe for something savory. Layers of tomatoes, cheddar cheese and herbs with a light tangy mayo vinaigrette bring a new taste to tomatoes. The pie pastry just finishes it off… in sort of a pizza pie kind of way. This is the perfect toast to the end of summer and embracing the beginning of autumn.
Heirloom Tomato & Cheddar Galette:
1 pie pastry – homemade or store bought
5 or 6 large heirloom tomatoes – thinly sliced & drained
2 c. sharp cheddar cheese – shredded
2 T. chives – chopped
8 to 10 basil leaves – chopped
1 T. apple cider vinegar
1/4 c. mayonnaise
1 t. salt
1/2 t. freshly cracked black pepper
Prepare homemade pie pastry – see Ripe Pear and Lemon Pie in my “Desserts” section for a classic recipe. Start by slicing tomatoes and let them drain on a cookie sheet. Any tomato will do too…I just happen to have an abundance of Brandywine tomatoes from the garden that did not make it into either sauce or salsa. Layer paper towels between the tomato slices to help with the draining process. Let tomatoes sit for about 20 minutes changing out the paper towels when needed.
Preheat your oven to 425. In a small bowl, combine apple cider vinegar, mayonnaise, salt and pepper. Lay pie pastry in a pie plate. Start by placing one layer of tomato slices followed by a light spread of the mayonnaise mixture. Top with cheddar cheese and a sprinkling of herbs and repeat these layers several times until you almost reach the top of the pie pastry. Roughly fold over the pastry to form a rustic galette top. Bake on a lower oven rack for about 40 minutes until golden brown and bubbly. Let cool for about half an hour before serving, holding back any temptations…
You can make many variations of this too by adding different cheeses, vegetables, herbs and meats.