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Roasted Tomato and Herbed Cheese Galette

Prep 20 min
Total 1 hr 10 min
Servings 6

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! MORE+ LESS-

By Betty Crocker Kitchens

October 29, 2018

Ingredients

1 1/2

cups halved cherry tomatoes

cup part-skim ricotta cheese

tablespoons finely chopped fresh basil leaves

teaspoon finely chopped fresh thyme leaves

1/2

teaspoon salt

1/4

teaspoon garlic powder

Pillsbury™ refrigerated pie crust, softened as directed on box

1/3

cup shredded Parmesan cheese

egg white, beaten with 1 tablespoon water

Steps

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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. 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.
4

To serve, cut into 6 wedges. Garnish with remaining 1 tablespoon basil.

Expert Tips

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.
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.