Heavenly Villagio Marzano® Tomato Galette

village farms tomato galette

I realize you don’t know me, but I’m really not a baker. Really. I’m a huge cook, but I really don’t bake. Not pies. Not cakes. Not cookies. Not tarts. Not breads. Nothing.

But this is one recipe that even us non-bakers can make. And it’s so darn delicious and so darn simple that you’re going to make it all the time. My Heavenly Villagio Marzano® Tomato Galette uses, and I say this with no shame whatsoever, a store-bought Pillsbury Pie Crust, some caramelized onions, shredded white cheddar and my very favorite little tomato, the Heavenly Villagio Marzano®. (If you happen to be a baker, and more props to you if you are, go ahead and make your own crust you big showoff!)

Tomatoes and cheese on cutting board - Photo by Nancy Farrar

I don’t know how they do it at Village Farms, but I promise you this Marzano is the best little tomato you’ll ever eat. I use them for everything. And when it’s arranged on the top of this open rustic galette (or tart), it’s not only beautiful, it’s like heaven in your mouth. (does that even make sense?) You get what I mean. These tomatoes are amazing!

Galette: a fancy French word for tart – use it and impress your friends. wink. wink.

Once you’ve caramelized your onions, the rest is fast and easy. Bring the dough to room temperature, drain the onions, and place onions, shredded white cheddar and those lovely sliced marzanos inside the crust in that order. Fold up the edges and bake. It’s pretty small, about the size of a personal pan pizza, so you won’t feed an army on this. But it’s perfect to share with the one you love with a nice salad on the side on Christmas Eve.

Village Farms Tomato Galette | Finished dish | Photo by Nancy Farrar

Heavenly Villagio Marzano® Tomato Galette

Makes 1 small 8-inch tart – Serves 2

1 large onion, sliced

2 Tablespoons olive oil

1/4 teaspoon salt

1 10 ounce package Village Farms Heavenly Villagio Marzano® tomatoes, halved

8 ounces white cheddar cheese, shredded

1 14.1 ounce package refrigerated Pillsbury Pie Crusts, use one of the two crusts

1 egg white

1/2 teaspoon milk

1 teaspoon fresh thyme

Preheat oven to 400 degrees. Remove one roll of dough from the box, remove dough from plastic wrapper and let come to room temperature for 15 minutes.

In a large skillet, heat oil and add sliced onion and salt and cook until caramelized, about 25-30 minutes on medium heat. Remove from heat and drain well on a paper towel.

Unroll the dough and place onto crust – in order – onions, shredded cheese and tomato slices being careful to leave a 1-inch border around the edges of the dough for folding. Fold the uncovered 1-inch edge of the dough up around the contents. The filling inside the galette (or tart) should be visible. Brush a small amount of the egg white mixture over the edges of the exposed crust. Bake at 400 degrees for 20-25 minutes or until bubbly and golden brown. Top with fresh thyme before serving.

Merry Christmas!

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