Tomato Galette Celebrates Nashville Tomato Art Festival
Rustic tomato tart also known as tomato galette, made with fresh tomatoes and basil in a free form pie crust is a great anytime dish.
Prep Time1 hour hr
Cook Time30 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Entree
Cuisine: Italian
Servings: 4
Author: Angela Roberts
Pie Crust
- 1 1/4 cups flour
- 1 teaspoon salt
- 1 tablespoon fresh basil finely chopped
- 7 tablespoons butter chopped and frozen at least 15 minutes
- 1/3 cup iced cold water
Tomato Galette
- olive oil
- sea salt
- black
- 2 - 3 ripe tomatoes
Pie Crust
Mix together flour, salt, basil in food processor.
Add in butter and count to ten. Butter will be in little pieces (pea size).
Stream in iced water.
Put dough into a plastic bag for at least thirty minutes. Use same method as my basic pie dough.
Tomato Galette
Slice tomatoes, drizzle with olive oil, season with salt and pepper.
Roll out into circle 2 inches larger than the size you want to make.
Brush inside with olive, except for the part that will be folded down.
Arrange tomatoes, and season with salt and pepper.
Fold over about an inch of the pie dough.
Bake at 425 for 30 minutes.
Serve with fresh basil.