Tomato Basil and Sausage Galette

However, you pronounce it "tis the season" for all things tomato.

Tomato Basil and Sausage 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, and the galette becomes 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 tablespoons fine dry bread crumbs mixed with 1 tablespoon 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 tablespoons snipped basil leaves
• 1/2 cup shallots, diced
• Crumbled semi-soft goat cheese
• Grated Parmesan cheese
• Egg wash (whisk one egg with 1 teaspoon water)

Directions:

• Preheat oven to 425 degrees.
• Slice tomatoes and place on a paper towel. Sprinkle tomatoes with sea salt and let sit for 20 minutes.
• Line a pizza baking sheet with parchment paper.
• Roll the crust out on a floured piece of wax paper. Transfer the crust to parchment paper.
• Sprinkle with bread crumbs mixed with Italian herbs, leaving a 2-inch border.
• If adding tomatoes, peppers, shallots, and sausage to the galette, layer them. 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 top of the crust.

  

• Bake at 425 degrees for 10 minutes. Reduce the temperature to 400 degrees and bake for 20 minutes. In the last 5 minutes, add snipped basil leaves.
• Let the pan with galette cool on a wire rack before cutting it with a serrated knife or pastry wheel.