Easy Tomato Pesto Galette

Step 1

Slice tomatoes ¼ inch thick and layer on top of a cutting board. Let them rest for 10-15 minutes to release some liquid. Mince garlic and set aside.

Step 2

Place a sheet of parchment paper or silicone baking mat on a flat surface and sprinkle with flour. Working on top of the parchment paper eliminates the hassle of scooping the galette onto the pan later! (I learned this the hard way)

Step 3

Roll out pie crust into a 12" round.

Step 4

Spread pesto working from the center of your dough reaching about an inch from the edges.

Step 5

Layer tomatoes on top of the pesto and sprinkle with garlic.

Step 6

To fold the edges around the dough, first create slits evenly around the edges and carefully fold over. You should end up with pieces that overlap each other in a large circle.

Step 7

Chill for 10 minutes in the freezer.

Step 8

Preheat your oven to 400°F while your galette is chilling. At this time we can also fry up the thyme we will use as garnish later. Heat 1 tbsp of olive oil, coconut oil, or butter in a skillet over medium heat. Fry thyme for about 2-3 minutes until fragrant and crisp. Set aside.

Step 9

Bake for 45-50 minutes rotating once until crust is golden brown and and tomatoes are cooked through.

Step 10

Sprinkle with fried thyme and serve!