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.
Servings: 4
Ingredients
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
Instructions
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.