Go Back
Print Recipe

Tomato and Artichoke Galette

Ingredients

  • 2 or 3 large tomatoes, or an equivalent amount of large, medium and small tomatoes
  • 1 refrigerated pie crust (½ a 14 oz. box), at room temperature
  • 1 cup soft, spreadable cheese flavored with herbs and garlic: Boursin, Alouette, or seasoned goat cheese or cream cheese
  • 1 jar marinated artichoke hearts, drained
  • ¼ cup black olives, optional
  • 1 T. grated parmesan
  • 1 beaten egg

Instructions

  • Slice the tomatoes ¼" thick and allow to drain on a few thicknesses of paper towels for 30 minutes. Preheat the oven to 400°.
  • On a lightly greased sheet pan or one covered with parchment, unroll the pie crust. You may want to flatten it slightly with a rolling pin. Spread the soft cheese evenly on the crust, leaving a 1½" border all around.
  • Arrange the tomato slices evenly over the cheese, some overlap is fine. Scatter the artichoke hearts and the olives (if using) over the tomatoes.
  • Fold the edges of the crust over the vegetables, pleating every couple of inches as needed. Sprinkle with parmesan. Brush the exposed crust with beaten egg. Bake for 30 minutes. Allow to cool for 10 minutes--longer is okay--cut into wedges and serve.