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Roasted Tomato and Herbed Cheese Galette

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  • Prep 20 min
  • Total 1 hr 10 min
  • Servings 6
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This versatile, fresh and flavorful recipe can do it all: serve as a tasty main dish or get wows when you’re hosting a brunch! This galette, which is just another name for a simple, free-form pie, is also as pretty to look at as it is easy to make. The secret to this recipe is roasting the tomatoes, which enhances their sweetness, and helps even less-than-perfectly-ripe veggies taste delicious. Roasting is quick and easy, requiring minimal chopping. Just don’t skip the draining step, as that’s the key to avoiding a soggy crust. We bet that once you try this combination of buttery crust, herby cheese and sweet tomatoes, you’ll agree that this recipe is a keeper!
By Betty Crocker Kitchens
Updated Apr 18, 2019
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Ingredients

  • 1 1/2 cups halved cherry tomatoes
  • 1 cup part-skim ricotta cheese
  • 2 tablespoons finely chopped fresh basil leaves
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1/3 cup shredded Parmesan cheese
  • 1 egg white, beaten with 1 tablespoon water

Steps

  • 1
    Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Place tomatoes cut-side down on paper towel-lined plate, and let drain 15 minutes.
  • 2
    Meanwhile, in small bowl, mix ricotta cheese, 1 tablespoon of the basil, the thyme, salt and garlic powder.
  • 3
    Unroll pie crust on cookie sheet. Spread ricotta mixture over center of crust to within 1 1/4 inches of edge of crust. Top with tomatoes, cut-side up, and 1/4 cup of the Parmesan cheese.
  • 4
    Fold 1 1/4-inch edge of crust over filling, pleating crust as necessary. Brush egg mixture over crust edge, and sprinkle with remaining 4 teaspoons Parmesan cheese. Bake 30 to 35 minutes or until crust is golden brown. Cool 15 minutes.
  • 5
    To serve, cut into 6 wedges. Garnish with remaining 1 tablespoon basil.

Tips from the Betty Crocker Kitchens

  • tip 1
    Ricotta is an Italian fresh cheese made from sheep, cow, goat or buffalo's milk whey left over from the production of cheese. Traditional fresh ricotta is smoother than cottage cheese and tastes mildly sweet.
  • tip 2
    No cherry tomatoes? You can substitute 1 1/2 cups of coarsely chopped tomatoes, but for best results, don’t skip the draining step for the tomatoes.
  • tip 3
    A galette is simply a free-form pie, i.e. one that’s rolled out, spread with toppings—like a pizza—and then enclosed by folding over the edges. It’s one of the most intuitive ways to make a pie, and that’s why we like this style so much. If you prefer to bake from scratch, substitute with your own crust recipe or try Betty’s unbeatable Pastry for Pies and Tarts.

Nutrition

230 Calories, 13g Total Fat, 8g Protein, 20g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Wedge
Calories
230
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
510mg
21%
Potassium
180mg
5%
Total Carbohydrate
20g
7%
Dietary Fiber
0g
0%
Sugars
1g
Protein
8g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
20%
20%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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