Tomato Sausage Galette

A Taste of Summer

However you pronounce it-tis the season for all things tomato 

In honor of National Bastille Day how about a Galette?  

 

Tomato Galette
Cook's notes: A galette is a savory rustic tart with hand-folded edges often found in French cuisine. This recipe was adapted from BHG Taste Summer Tomato 2016 and serves 4. Omit the sausage to be a vegetarian dish. A prepackaged pie crust can be substituted for a homemade crust.

Ingredients: 

• 1 traditional/regular pie crust rolled to a 10 inch circle (about the size of a dinner plate) 
• 3 TB. fine dry bread crumbs mixed with 1 TB. Italian herbs (use a food processor for this step) 
• 1-1/4 cups crumbled cooked Italian sausage 
• 3 medium tomatoes, sliced and 1/4 cup yellow cherry tomatoes, diced 
• Sea salt 
• 1/3 cup red bell pepper, finely diced 
• 3 TB. snipped basil leaves 
• 1/2 cup shallots, diced 
• Crumbled semi-soft goat cheese 
• Grated Parmesan cheese 
• Egg wash (whisk one egg with 1 tsp. water) 

Directions:

• Preheat oven to 425 degrees. 
• Slice tomatoes and place on a paper towel. Sprinkle tomatoes with sea salt and let sit 20 minutes. 
• Line a pizza baking sheet with parchment paper. 
• Roll crust out on a floured piece of wax paper. Transfer crust to parchment paper. 
• Sprinkle with bread crumbs mixed with Italian herbs, leaving a 2 inch border. 
• Layer tomatoes, peppers, shallots and sausage if adding to galette. Grate Parmesan over the mixture.
  
• Fold crust over filling, pleating as necessary and leaving some filling exposed in the center. 
• Crumble goat cheese over the top. 
• Brush on egg wash over exposed crust. Grate more Parmesan cheese over the crust. 
  
• Bake 425 degrees for 10 minutes. Reduce temperature to 400 degrees and bake 20 minutes. Last 5 minutes add in snipped basil leaves. 
• Let pan with galette cool on a wire rack before cutting with a serrated knife or pastry wheel.