Roasted Tomato Galette

This dinner was a happy experiment gone right.  I had a lonely pie crust hanging out in the back of my fridge that had been there for a couple months.  I knew I wanted to use it up but I couldn't decide how.  I wanted to do something other than a sweet pie.

Fast forward to the Sunday farmer's market and the gorgeous rainbow of tomatoes they had available.  Red, yellow and green!  I knew I had to use them and decided the pie crust would be the perfect base for this meal.

I bought those beauties from the farmer's market and headed home, excited to cook!  I knew I had the pie crust but what else could I use?  I had never made a galette before but have seen various versions made on the Food Network.  I loved how they were a "fancy fake out."  Looks super impressive but it is actually very easy!

Back to the pantry...what else could I use?  The onions were eyeing me from the counter..."caramelize us!" they seemed to be shouting.  OK, I will!  Onions are so delicious when they are cooked low and slow and get all golden and sweet.

Pie crust, tomatoes and onions - check.  Oh!  I had a tiny bit of garlic herb soft cheese in the fridge as well.  Sounds like a perfect addition to this concoction.   A quick Google search later to get a rough idea of cook time and temp and I was ready to go!

I loved this meal for a few reasons:

• It had a pizza smell, taste and feel.
• It was less than 10 ingredients.
• Super simple and very tasty!

Ingredients:

• 1 refrigerated pie dough
• 2-3 tomatoes (any color you like), sliced
• 2 onions, sliced
• Garlic herb cheese, several dollops
• Thyme
• 3 cloves of garlic, chopped or grated
• EVOO
• S&P

Yummy onions!

Instructions:

• Preheat oven to 400 degrees.
• In a pan on the stove top, add a couple of turns of EVOO over medium heat. Add your sliced onions and garlic to the pan and season with S&P.  Cook low and slow, stirring occasionally until deep golden brown, about 20-30 minutes.  
• Meanwhile, lay your pie crust on a baking sheet (use parchment paper for easy clean up).
• Once your onions are done, spread them onto the pie dough, leaving about an inch or two border.
• Add your herb cheese dollops.
• Add your sliced tomatoes and season with S&P.
• Sprinkle some thyme over everything.
• Fold the edges of the pie crust over and top the tomatoes with a few more dollops of cheese.
• Bake at 400 degrees until the crust is golden, about 25 minutes.
• Remove from oven and drizzle with some EVOO for added tastiness (optional).

ENJOY!