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!
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.
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.
In just a few minutes, the most delicious, savory pastry will emerge from your oven.
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.
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?!
- 1/6th of a pie crust recipe (link in body of this post)
- 2 t dijon mustard
- 4 plum-sized tomatoes, sliced with most of the seeds and liquid removed
- 1 to 1 1/2 c shredded Irish cheddar
- 1 T heavy cream
- kosher salt
- 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.
- Fold the edges of the crust onto the tomatoes and cheese filling (the inner 4-5 inches will not be covered by crust).
- Brush the crust with cream & drizzle remaining cream over the center of the galette. sprinkle the edges with a little more s & p.
- 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.
- Serves 2