I love homemade pie crust. I do. And it’s easy, especially with a food processor. However, I have four kids and work full time so I am not opposed to buying pre-made pastry on occasion. Especially when I have a lot of tomatoes to enjoy and need some different ways to serve them. This tomato galette is so easy there is really no reason not to make it this week. Turn it into a speedy meal with a rotisserie chicken and a green salad or just have it for a little snack before dinner. It’s tasty warm or at room temperature.
In Ontario, we are fortunate that there is a bounty of local tomatoes in the late summer and we can enjoy local tomatoes almost all year long thanks to our greenhouse growers. In this recipe, I used a combination of heirloom tomatoes as well as some grape tomatoes to provide variation in colour and create interest. But use what you have, any combination would be tasty.
For the base of my tomato galette, I used some Boursin cheese because my kids love it and we had it in the house. Alternatively, you could use a goat cheese or even a cream cheese. Grated Parmesan on top would also be delicious. I also added a generous sprinkle of Everything Bagel spice blend. I recently bought it and wanted to find more ways to use it. I liked the taste and subtle texture this provided but if you don’t have this you can make simple substitutions. Try a sprinkle of fresh chopped chives, garlic powder or a mixed dried herb blend. With almost any of my recipes, I encourage you to make this your own. Use what you have and enjoy!
Fast & Simple Tomato Galette
- 1 Pre-Made Pie Crust
- 1/2 package Boursin Cheese We used the herby one
- 3 tomatoes various sizes and colours
- 1/2 zucchini or courgette
- 1 tbsp everything bagel spice Optional. Could also use dried onion flakes and garlic powder.
- 1 tbsp 35% cream (whipping cream) Optional. To brush pastry for golden finish
- Preheat oven to guidelines on packaging. Our instructions called for 400 degrees F. Roll out (defrosted) pastry dough on baking sheet.
- Evenly spread cheese over pastry, leaving 1 inch outside edge.
- Wash and thinly slice tomatoes and zucchini. Layer the vegetables over the cheese to make a pleasing pattern.
- Fold the edges of the pastry up over the vegetables.
- If desired, sprinkle with dried spice(s).
- If desired, brush exposed pastry with cream.
- Bake until pastry is golden brown, approx. 40 minutes. Cool at least 10 minutes. Serve warm or at room temperature.
Tip to Store Tomatoes! Don’t store whole tomatoes in the fridge. Tomatoes are best left at room temperature as the cold will negatively impact their flavour and texture. However, once cut, store in the fridge and enjoy as soon as you can.
Looking for another recipe to enjoy tomatoes? Try our Village Salad!