Meatless Monday: Roasted Tomato Galette

Let's take advantage of the abundance of beautiful tomatoes August has to offer with this week's Meatless Monday recipe — Roasted Tomato Galette!

A galette is a free-form pie. That delicious-looking crust you see in the pictures? It's actually a buttery, crispy pie crust. But please don't be intimidated. The dough comes together quickly, and a galette is much more forgiving than a pie.

The first layer of the galette is cheese — Havarti, to be specific. It adds a creaminess, but the flavor isn't so overpowering that it takes away from the tomatoes. The tomatoes get layered on next. I went with heirlooms as a base and cherry tomatoes to top them off. Lastly, we sprinkle over some buttery, garlicky breadcrumbs for texture and more flavor! The whole thing gets baked until both the crust and the breadcrumbs become a golden brown and the tomatoes become roasted. Don't worry about those tomato juices — the crust will still be crisp all the way through!

Roasted Tomato Galette
Serves 4

Pie Crust

Ingredients

• 1 1/4 cups (156 grams) all purpose flour

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, chilled and cut in cubes

• 4 - 5 tablespoons ice water

Directions

Mix together the flour and salt

Use either a food processor or forks to cut the butter into the flour until the butter is in rice sized pieces

Add the cold water, one tablespoon at a time, until the dough is moist (not wet) and can be shaped into a ball

Shape the dough into a disk, cover in plastic wrap and place in the fridge for at least 3 hours

*Note: Try to handle/process the dough as little as possible

Roasted Tomato Galette

Ingredients

• 1 prepared pie crust (recipe above)

• 1/2 tablespoon butter

• 1 large garlic clove, grated

• 1/4 cup panko bread crumbs

• 1/4 cup grated Parmesan cheese

• 1 heaping tablespoon finely chopped parsley

• 1 cup shredded Havarti cheese

• 8 ounces heirloom tomatoes (about 2 small tomatoes), cut into 1/4 inch slices with seeds removed

• 8 ounces cherry tomatoes, halved

• 1 tablespoon olive oil

• 1/2 teaspoon dried oregano

• 1 large egg, beaten

• Salt and pepper

Directions

Preheat the oven to 400 degrees and prepare the breadcrumbs. Heat 1/2 tablespoon butter in a small skillet over medium heat. Once melted, add the garlic. Cook until fragrant - about a minute. Add the panko breadcrumbs and stir to combine. Cook for about another minute. They will continue to brown in the oven. Transfer the breadcrumbs to a small bowl. Allow to cool for a couple minutes then stir in the Parmesan cheese, parsley and 1/4 teaspoon salt

Place a large piece of parchment paper on the counter. Remove the dough from the fridge and roll out into a 12-inch circle

Transfer the parchment paper and dough to a baking sheet

Add the cheese to the dough, leaving a 1.5-2-inch border around the edges

Layer the heirloom tomato slices on top of the cheese - slightly overlap the slices. Place the cherry tomatoes over the heirlooms

Pour 1 tablespoon olive oil over all the tomatoes. Season with salt and pepper and 1/2 teaspoon oregano

Add the breadcrumbs on top of the tomatoes. There may be some breadcrumbs left over

Fold the edges of the dough over the filling to form a "crust" and brush the beaten egg over the crust

Bake until the crust is golden brown - about 35 - 40 minutes. Remove from the oven and allow to cool for a couple minutes before serving.