Tomato Galette

If you have lots of homegrown tomatoes, or you hit up the farmer’s market, you’ll love this Tomato Galette recipe! Plus, cook it outside so you
don’t have to heat up your kitchen!

Ingredients

1 ready-made pizza or pie crust
3 medium-sized tomatoes, sliced ½ inch thick
2 cloves garlic, chopped, separated
1 tsp kosher salt, separated
½ tsp pepper, separated
1 large egg, beaten
4 oz. goat cheese
1 scallion, sliced thinly
½ tsp lemon zest
½ tsp lemon juice
¼ cup of fresh chopped basil, oregano, thyme, or other herbs of your choice, separated
1 tbsp flour
Crushed red pepper flakes

Equipment

convEGGtor
Pizza & Baking Stone
Aluminum Pizza Peel

Instructions

Set the Big Green Egg for indirect cooking with the convEGGtor at 400ºF/204ºC; add the baking stone to the EGG to preheat.

Season the tomato slices with salt and pepper and place on a paper towel. Let the tomatoes sit for 10 minutes, dabbing frequently to remove excess moisture.

Sprinkle the work surface with flour. Roll the pie crust into a 12-inch circle. Lay the goat cheese evenly over the dough, leaving a two-inch border. Season with scallions, salt, pepper, chopped herbs, and one chopped garlic clove. Add a layer of sliced tomatoes over the sliced goat cheese. It is okay if the tomatoes overlap, as they will shrink as the galette bakes. Fold the edges of the dough over the tomatoes, overlapping and pleating the dough as needed. Brush the outer crust with egg yolk. Season the top with salt, pepper, herbs, and remaining garlic, and sprinkle with crushed red pepper flakes.

Transfer the galette to the baking stone on the EGG and bake for 40 to 45 minutes or until the crust turns golden brown. Transfer the galette onto a wire rack to cool before serving. Enjoy!

Recipe and photo from Big Green Egg.