Tomato Galette
Tomato Galette with a goat cheese and green onion filling. Crispy pie crust topped with chia seeds, sesame seeds, and coarse seas salt. Excellent breakfast or mid day snack.
Servings 8 pies
Ingredients
Filling
- 4 Vine Ripened Tomatoes
- 8 oz Dill Goat Cheese
- 2 Egg Yolks
- ¼ cup (62.5 g) Green Onions chopped, more to sprinkle on top
Topping
- 1 Tbsp Chia Seeds
- 1 Tbsp Sesame Seeds
- ½ tsp Garlic Powder
- 1 tsp Coarse Sea Salt
Instructions
Homemade Pie Crust
- Make homemade pie crust, wrap in plastic wrap and place in fridge for 30 minutes.
- **during this time make your filling and toppings, then set aside**
- Remove dough from fridge, weigh and cut into 8 even parts using a sharp knife or bench scraper. Form each section into a ball (do not knead dough).
- On a lightly floured surface, roll out one ball into a 6-7 in circle.
- Spoon 1 Tbsp filling into center of circle. Gently spread filling into am even layer, leaving a one inch border of crust.
- Lay three tomato slices in a triangle shape over filling.
- Fold over the dough into the center, adding pleats with each turn.
- Brush outer crust with a nice coating of egg wash.
- Sprinkle seeds and salt topping onto coated crust.
- Bake for 20 min, or until golden brown at 400 F.
- Let cool for 10 min. before serving. Sprinkle additional green onions on top!
Filling
- Slice tomatoes and place on paper towels to dry. Sprinkle with fine sea salt.
- Combine goat cheese, egg yolks, and onions in small bowl. Stir with a fork.
Egg Wash
- One egg lightly beaten with a fork.
Topping
- Prepare egg wash by whisking one egg with a fork in a small bowl. (use pastry or small paint brush when applying)
- Combine seeds, garlic, and sea salt in a separate bowl. Stir with a spoon.