Galette recipe with cherry tomatoes, balsamic vinegar and basil.
Autumn is almost here… still, Summer has a few gifts for us. First (in order of importance, to me), tomatoes. So what better idea to celebrate this wonderful midway, than building a link between the two seasons? The tomato season and the pie season. So I made a cherry tomatoes galette recipe.
Plus, I love savory galettes… Just by serving them next to a salad or a few mozzarella bites, you’ve got a delicious dinner. Also consider that a galette is a great make-ahead party food, and that’s great news, if you’re a serial host :-
the palermo issue
The places. The people. The food. The infinite heritage of fascinating Sicily.
Discover the city of culture and flavors!
galette recipe with cherry tomatoes
- 9-10 inches large rolled out pie crust of your choice
- 18-20 cherry tomatoes enough to fill the pan
- 1 medium shallot
- 2 teaspoons extra virgin olive oil
- 1 handful basil leaves
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown cane sugar
- 1/2 teaspoon salt
- 1 pinch chili
Preheat oven to 180°C (350°F).
Peel and thinly slice the shallot. Heat the olive oil in a pan or skillet and golden brown the shallot. Add sugar and stir. Immediately add tomatoes, salt and chili and cook for about 5 minutes.
Stir enough to coat them with the syrup. Add the balsamic vinegar, stir and cook for a minute.
Pour the tomatoes and their liquids in the cake pan. Add the basil, coarsely chopped. Cover with the pie crust and use your fingers to fit it through the sides of the pan, wrapping up the tomatoes.
Bake in the oven 25-30 minutes, until the crust turns golden brown. Flip the pie, after losing the edges with the help of a spatula.
Serve hot or cold accompanied by fresh mozzarella or other delicate flavor cheese.
Enjoy your galette recipe.