This Cheesy Tomato Galette Needs Only 3 Ingredients

The one factor higher than a very good recipe? When one thing’s really easy to make that you do not even want one. Welcome to It is That Easy, a column the place we discuss you thru the method of creating the dishes and drinks we are able to make with our eyes closed.

If I needed to slender it down, the 2 meals that make me probably the most nostalgic for the summers of my childhood within the South are tomatoes and pimento cheese. Ideally collectively, however within the peak of the summer season, I’ll take them in any type.

A sandwich is sweet, particularly when the tomatoes are so juicy that I’ve to eat it leaning over a plate to keep away from dribbling juice down my shirt. There’s a beloved spot in my school city that even provides bacon to the combination, with an possibility so as to add pimento cheese to their BLT.

However strive as I would, I can’t flip each summer season dinner into an event to eat a sandwich, which is the place this galette is available in. It’s the celebration-worthy equal of a tomato and pimento cheese sandwich—and it’s solely three elements: tomatoes and pimento cheese, in fact, plus store-bought pie crust as a result of you’ll not catch me making an attempt to make do-it-yourself in the summertime. Past the truth that it’s scorching as heck in my kitchen all 12 months, I merely refuse to make that type of effort after I could possibly be absorbing the solar as a substitute.

Right here’s find out how to make a Tomato-Pimento Cheese Galette:

Preheating the oven to 400°. Lower about 2 kilos tomatoes into ½” slices. (I like heirloom or beefsteak, however even cherry tomatoes will work in the event you simply slice them in half.) Sprinkle them on each side with about 1½ tsp. kosher salt, then allow them to drain on paper towels for about 10 minutes.

Unroll a store-bought pie crust onto a parchment-lined baking sheet and trim about 1″ off the corners, providing you with a barely rounder form. Unfold 1½ cups store-bought pimento cheese (I like Palmetto model) on the crust, leaving a 1” border. Shingle the tomatoes on high of that, then crack slightly black pepper, and casually fold up the sides. Bake till the crust is golden brown, 20–25 minutes.

Serve this nonetheless you need: maintain, chilly, or at room temperature, at any meal of the day. It’s ripe for something from a summer season potluck to a night spent within the yard with a couple of buddies and slightly rosé.


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