Simple, elegant and delicious, this tart combines ripe tomatoes and a thin layer of mild cheese in a Grand Central U-bake crust. Adapted from the Kitchen Vignettes blog.
Makes one 8-inch tart, to serve 6
Want more like this? See our recipe for Cranberry Pear Rustic Tart.
1 package Grand Central U-Bake Pie Dough, thawed as directed
1/2 cup ricotta or mild chevre
1/2 cup parmesan or other aged cheese (feta is delicious, too)
2 pints cherry tomatoes, halved
1 tablespoon good-quality olive oil
Kosher or sea salt and pepper, to taste
6 basil leaves, for garnish
1 egg, mixed with 2 teaspoons water
MAKE THE TART
Preheat oven to 400 degrees. Place one 10.5-inch circle of pie dough on clean surface covered with baking parchment (reserve second circle of pie dough for another use; may be refrigerated or frozen). Lightly roll with a rolling pin to limber up dough and smooth any wrinkles. Transfer to baking-parchment-lined sheet pan.
In a small bowl, stir together cheeses. Distribute evenly on dough, leaving a 1 1/2-inch border.
Arrange tomatoes in a single layer following a circular pattern, cut side up, on cheese. Drizzle olive oil over tomatoes and season generously with salt and pepper.
Lift and fold up pastry border over tomatoes (some tomatoes will still be exposed), letting the dough pleat each time you fold.
Chill tart 20 minutes before baking. Lightly brush pastry border with egg-water mixture.
Bake galette for 20 minutes. Reduce heat to 350 degrees, rotate the baking sheet and bake for an additional 20-30 minutes, or until pastry is golden brown. Cool on baking rack; serve warm or at room temperature, garnished with thinly sliced fresh basil leaves.
Adapted from Kitchen Vignettes