I’ve talked a lot about tomato pie this summer. In the South in the summertime, tomato pies are an institution. Everyone has their “secret recipe” – but, spoiler alert, everyone’s recipe has the exact same ingredients, just with varying amounts of mayonnaise, tomatoes, Cheddar cheese, and garlic powder and dried basil are typically thrown into the mix too.
I have to admit something: I do not love tomato pie. It typically delivers a crust that is too soggy for my liking, and a filling that is just too wet and…mayonnaise-y… for my liking. And that’s coming from someone who loves mayo!
For this Trader Joe’s Tuesday, I’m giving you the simplest version of a tomato pie: a tomato galette! A galette is a free form pie that doesn’t involve a pie dish, and is formed right on the baking dish by just folding the pie crust over the filling. I absolutely love galettes, because they are rustic and beautiful and DELICIOUS! Normally I wouldn’t call a tomato galette a “tomato pie galette”, BUT “tomato pie” is such a famous name that I had to include it in there!
George called this was “one of my top recipes ever, of all time” so… if you trust George’s reviews, you better make this!
Serve with a simple side salad, braised greens, or grilled vegetables.
I bought all of these ingredients at Trader Joe’s, but they can be found anywhere!
Everything Bagel Tomato Pie Galette
- Cutting board
- Chef’s knife- You might need a serrated knife to cut the tomatoes if your knives are not freshly sharpened!
- Baking sheet
- Parchment paper
- 1 pound of the ripest most delicious tomatoes you can find
- Kosher salt
- 1 store-bought pie crust (not the kind in the tin, the kind that unrolls flat!)
- 1/4 cup plus 1 tbsp mayonnaise
- 1/4 tsp garlic powder
- 1/8 tsp lemon pepper (or regular pepper)
- 1 1/4 packed cups shredded sharp Cheddar cheese (5 ounces)
- 3 tbsp thinly sliced fresh basil leaves
- Tomatoes: I used Early Girl tomatoes, which are about 3 inches wide at the most, and are sweet and delicious. Use whatever looks best at your market (or in your yard!). You can even pile halved cherry tomatoes in there!
- Pie crust: make your own if you prefer! Or, pile these ingredients onto several slices of good bread instead.
- Mayo: ricotta, cream cheese (make sure it’s very soft!), Boursin cheese…
- Garlic powder: 1 garlic clove, grated and sprinkled all over the mayo.
- Lemon pepper: 1/8 teaspoon regular pepper + 1 teaspoon lemon zest.
- Sharp cheddar cheese: this is the best and most classic! But use whatever semi-hard cheese you like, such as Gouda or Manchego.
- Fresh basil: if you don’t have fresh basil, sprinkle 1/2 teaspoon of a dried herb such as basil, thyme, or oregano over the mayonnaise (instead of on top, where the fresh basil would have gone, because I want the dried herbs to “come back to life” in the oven).
- Mayo for the crust: soft butter or cooking spray.Everything
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Slice 1 pound tomatoes 1/4-inch thick and lay them on a double layer of paper towels. Sprinkle them liberally with salt and let them stand for 20 minutes, while you assemble the rest of the galette.
- Lay pie crust on top of the parchment-lined baking sheet. Spread 1/4 mayonnaise over the pie crust, leaving a 1-inch border. Sprinkle the mayonnaise with 1/4 teaspoon kosher salt, 1/4 teaspoon garlic powder, and 1/8 teaspoon lemon pepper. Sprinkle 1 cup shredded Cheddar cheese over top.
- Pat the tops of the tomatoes with paper towels until you’ve gotten out as much moisture as possible. Starting in the center, layer the tomatoes in a circular pattern over the cheese, leaving a 1-inch border.
- Crimp the pie crust over the tomatoes. If the pie crust rips or doesn’t fit perfectly, no worries! Just pinch it back together and scooch the tomatoes around to make it work. Sprinkle the remaining 1/4 cup shredded Cheddar cheese over the tomatoes.
- Using your fingers, spread 1 tablespoon mayonnaise over the exposed pie crust. Sprinkle the crust with 2 to 3 teaspoons Everything But The Bagel Seasoning (the mayo will make it stick).
- Bake for 45 to 55 minutes, until the exposed pie crust is light brown and cooked through. Season the tomatoes with salt and pepper.
- Wait 5 minutes before slicing to allow the galette to firm up. Sprinkle with 3 tablespoons fresh thinly sliced basil.
- Enjoy hot, or at room temperature.
- Store wrapped in plastic wrap in the refrigerator.