Tomato-Pimento Cheese Galette
This galette is the celebration-worthy equivalent of a tomato and pimento cheese sandwich—and it’s only three ingredients: tomatoes and pimento cheese
Servings: 1 galette
Ingredients
- 2 lb tomatoes cut into ½" slices (Heirloom or beefsteak, or even cherry tomatoes sliced in half)
- 1½ tsp kosher salt
- 1 store-bought pie crust
- 1½ cups pimento cheese
- black pepper to taste
Instructions
- Preheat the oven to 400°F.
- Lay the tomato slices on paper towels, and sprinkle them with the kosher salt. Let them drain on the paper towels for about 10 minutes.
- Unroll the pie crust onto a parchment-lined baking sheet and trim about 1" off the corners, giving you a slightly rounder shape.
- Spread the pimento cheese on the crust, leaving a 1” border. Shingle the tomatoes on top of that, then crack a little black pepper, and casually fold up the edges.
- Bake until the crust is golden brown, 20–25 minutes.
Serving
- Serve this however you want: hold, cold, or at room temperature, at any meal of the day. It’s ripe for anything from a summer potluck to an evening spent in the backyard with a few friends and a little rosé.