Easy 5-Ingredient Heirloom Tomato & White Cheddar Farmhouse Pie

There is nothing quite as tasty as a perfectly ripe garden tomato. I am tickled to say my garden is currently popping out some of the tastiest, acidic, slightly sweet tomatoes I have ever tasted. They are perfect with a pinch of salt and a dash of black pepper, but with the bounty that I am harvesting, I decided to expand my tomato recipes a bit. This 5-ingredient recipe is almost as easy as slice, season and eat!

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I mixed up my favorite pie crust recipe and cut the dough into six equal portions. For this recipe, I only made one galette (aka Farmhouse Pie). But if you want to serve more than 2 people, you can either make 6 galettes (each galette serves 2) or cut the dough in half and make 2 larger galettes.

If you don’t have the time (no more than 5 minutes) or the desire to make your own crust, you can easily use store bought, refrigerated dough.

To make a galette for 2, you will need 1 pie crust dough rolled out into an 8″ round. Once the dough is rolled out, spread 2 teaspoons of your favorite dijon-style mustard across the interior 6″ of the crust. *I find it easiest to roll my dough out on a piece of parchment, assemble the galette (while still on the parchment) and slide the paper onto a baking sheet and right into a hot oven.*

Slice 4 plum-sized tomatoes, remove most of the seeds & inner liquid and place them atop the mustard.

Sprinkle a high-quality sharp white cheddar (like Kerrygold Dubliner or Skellig). Add a few dashes of kosher salt and ground black pepper then begin turning the edges of the crust onto the tomatoes and cheese.

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Once all of the edges are folded, brush them with a few teaspoons of heavy cream. Drizzle a teaspoon (or 3) of cream over the cheese & tomatoes while you are at it.

Sprinkle a little more s & p over the edges of the crust and pop it into a 425° oven for 17-19 minutes.

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In just a few minutes, the most delicious, savory pastry will emerge from your oven.

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The tomatoes caramelize slightly while that sweet Irish cheddar melts into all of the nooks & crannies. Just the right amount of salt & pepper brings out the acidity of the tomatoes. The slight tang of the dijon and the added cream are the final touch of perfection.

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This galette is supposed to serve 2 but has often served “one” in my kitchen. So, so good. Next time, I will add a few strips of crisp bacon to the top just before baking time is complete. I think this may fall into the “best thing I ever ate” category.  Did I mention — it’s SO good?!

Heirloom Tomato & Irish Cheddar Farmhouse Pie
Serves 2
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Prep Time
10 min
Cook Time
17 min
Prep Time
10 min
Cook Time
17 min
Ingredients
  1. 1/6th of a pie crust recipe (link in body of this post)
  2. 2 t dijon mustard
  3. 4 plum-sized tomatoes, sliced with most of the seeds and liquid removed
  4. 1 to 1 1/2 c shredded Irish cheddar
  5. 1 T heavy cream
  6. kosher salt
  7. pepper
Instructions
  1. Preheat oven to 425°. On a piece of parchment, roll dough into a 8" round. Spread dijon over the inner 6" of the crust and top with tomato slices, shredded cheese and a sprinkle of salt and pepper.
  2. Fold the edges of the crust onto the tomatoes and cheese filling (the inner 4-5 inches will not be covered by crust).
  3. Brush the crust with cream & drizzle remaining cream over the center of the galette. sprinkle the edges with a little more s & p.
  4. Place into the hot oven and bake for 17-19 minutes or until the crust is medium golden brown and crisp & all of the cheese is bubbly.
  5. Serves 2
Food for a Year: http://foodforayear.com/
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3 Comments

  1. Suzi says:

    this looks amazing! can’t wait to try. I have everything I need ready to go……..just made some pie dough but for a peach pie. will probably have to make more without the sugar for this.

In true show & tell form: "I am open for questions & comments"

 
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