This versatile, fresh and flavorful recipe can do it all: serve as a tasty main dish or get wows when you’re hosting a brunch! This galette, which is just another name for a simple, free-form pie, is also as pretty to look at as it is easy to make. The secret to this recipe is roasting the tomatoes, which enhances their sweetness, and helps even less-than-perfectly-ripe veggies taste delicious. Roasting is quick and easy, requiring minimal chopping. Just don’t skip the draining step, as that’s the key to avoiding a soggy crust. We bet that once you try this combination of buttery crust, herby cheese and sweet tomatoes, you’ll agree that this recipe is a keeper!
More About This Recipe
- Galettes are delicious with either sweet or savory fillings. If you’d like to try a sweet galette, we recommend our Easy Salted Caramel Pear Galette or Stone Fruit Galette.
Roasted Tomato and Herbed Cheese Galette
- Prep Time 20 min
- Total 1 hr 10 min
- Servings 6
- Ingredients 9
Ingredients
- 1 1/2 cups halved cherry tomatoes
- 1 cup part-skim ricotta cheese
- 2 tablespoons finely chopped fresh basil leaves
- 1 teaspoon finely chopped fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1/3 cup shredded Parmesan cheese
- 1 egg white, beaten with 1 tablespoon water
Instructions
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Step1Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Place tomatoes cut-side down on paper towel-lined plate, and let drain 15 minutes.
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Step2Meanwhile, in small bowl, mix ricotta cheese, 1 tablespoon of the basil, the thyme, salt and garlic powder.
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Step3Unroll pie crust on cookie sheet. Spread ricotta mixture over center of crust to within 1 1/4 inches of edge of crust. Top with tomatoes, cut-side up, and 1/4 cup of the Parmesan cheese.
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Step4Fold 1 1/4-inch edge of crust over filling, pleating crust as necessary. Brush egg mixture over crust edge, and sprinkle with remaining 4 teaspoons Parmesan cheese. Bake 30 to 35 minutes or until crust is golden brown. Cool 15 minutes.
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Step5To serve, cut into 6 wedges. Garnish with remaining 1 tablespoon basil.
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Nutrition
230
Calories
13g
Total Fat
8g
Protein
20g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Wedge
- Calories
- 230
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 6g
- 32%
- Trans Fat
- 0g
- Cholesterol
- 25mg
- 8%
- Sodium
- 510mg
- 21%
- Potassium
- 180mg
- 5%
- Total Carbohydrate
- 20g
- 7%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 1g
- Protein
- 8g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 6%
- 6%
- Calcium
- 20%
- 20%
- Iron
- 2%
- 2%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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