Tomato and Caramelized Onion Galette
homemade or store-bought
sliced into ¼” slices, heirlooms if you can find them
rolled up and thinly sliced into ribbons
sprigs fresh thyme
Preheat oven to 400 degrees.
Heat olive oil in heavy saucepan. Place onion slices and cook over low heat until caramelized 30-40 minutes. Season with a sprinkle of salt. Let cool.
Roll out pie crust into a 12” circle. Transfer to a parchment lined baking sheet.
Spread Dijon mustard over bottom of pie crust to within 1.5” of the edge.
Place cooled, caramelized onions over mustard
Add tomato slices in a single layer over onions (a little bit of overlap is okay). Place cherry tomato halves in gaps between tomato slices.
Sprinkle tomatoes with salt and pepper. Dot goat cheese over top of tomatoes.
Add fresh herbs on top of tomatoes.
Fold outside edge of crust up over tomatoes and crimp with fingers to form the edge. It doesn’t need to look perfect. Galettes are rustic pies.
Brush edge of crust with egg white.
Bake for 30-40 minutes until crust is golden.
What to Eat (and Drink) When Visiting Seattle
Parmesan Broth with White Beans and Kale
Pizza with Morel Mushrooms and Green Onions