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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 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Entree
Cuisine: Italian
Servings: 4
Author: Angela Roberts

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.