Ingredients:

  • 1 sheet (14.1 oz / 400g) store-bought pie crust
  • 3-4 medium ripe tomatoes (about 1 lb / 450g), thinly sliced
  • 1 teaspoon kosher salt
  • 1/2 cup (4 oz / 115g) crumbled goat cheese, softened
  • 1/4 cup (about 1/2 oz / 15g) fresh basil leaves, chopped
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon black pepper
  • 1 large egg, beaten (optional)

Instructions:

  1. Slice tomatoes thinly and place them on paper towels. Sprinkle with salt to draw out excess moisture. Let sit for 10-15 minutes, then pat dry.
  2. Unfold or roll out the pie crust on a sheet of parchment paper on a baking sheet.
  3. Spread goat cheese evenly over the center of the crust, leaving a 2-inch border.
  4. Arrange tomato slices on top of the cheese in an overlapping pattern. Sprinkle with chopped basil, minced garlic, salt, and pepper.
  5. Gently fold the edges of the dough over the filling, overlapping as needed to create a rustic border.
  6. If using, brush the crust with beaten egg. Drizzle olive oil over the tomatoes and crust.
  7. Bake in a preheated oven at 400°F (200°C) for 35-40 minutes, or until the crust is golden brown and the tomatoes are softened and bubbling.
  8. Let the galette cool on the baking sheet for 10 minutes before slicing and serving warm or at room temperature.