Tiny Tomato Galette

We planted a new Tiny Tomato in our garden this year and it's name is simply "Sweetie". It really has lived up to its name, it is one of the sweetest tomatoes we have had in a long time. They are great to eat right off the vine, and I couldn't wait to develop a recipe just for my Tiny Tomatoes.This galette is filled with wonderful caramelized onions and lots of cheese and fresh herbs to create a delicious Garden to Table recipe.

I had A Very Special Little Helper
Our Little Great Granddaughter

Fresh Sweetie Tomatoes 

Caramelized Onions

Layers Of Goodness

Bake and Enjoy!

Tiny Tomato Galette

Miz Helen's Kitchen

Ingredients

9 inch pie crust

3 medium onions, sliced 

4 cups Tiny Tomato's

4 to 5 tablespoons butter

1 teaspoon salt

1 teaspoon pepper

1/8 teaspoon cayenne

1 tablespoon fresh oregano,chopped

2 tablespoons fresh basil, chopped

6 tablespoons olive oil

4 tablespoons balsamic vinegar

3 cups Italian Mix Cheese, shredded

1 cup feta

1 egg beaten with 1 tablespoon water

Directions

In a large skillet melt the butter and cook the onions over medium heat until they are browned and caramelized.

I used a baking stone, however you can use a regular baking sheet.

Place a sheet of parchment paper on your baking area, this will ensure that the galette will brown evenly on the bottom without burning, and it will also help remove the galette to a serving dish or board.

Roll the pie crust dough out on the parchment paper in a 9 inch round.  This is a primitive galette so it doesn't have to be perfect.

Place 1/2 of the Italian Mix Cheese on the bottom of the crust.

Next place 1/2 the caramelized onions over the cheese.

Add 1/2 the tiny tomatoes over the onions.

Add 1/2 the oregano and basil.

Drizzle 1/2 the olive oil and balsamic vinegar.

Repeat each of the layers ending with the tomatoes, salt, peppers, oregano, basil, olive oil and vinegar.

Sprinkle the feta cheese on top as the final layer.

Fold the edges of the pie dough up to close the galette.

Brush the crust with the egg wash.

Bake the galette for 30 to 45 minutes for 350 degrees, until golden brown and the cheese is melted.

Allow to cool and serve at room temperature.

Enjoy!

Print Recipe

Enjoy!

I am so happy that you were able to stop by and enjoy this delicious Tiny Tomato Galette with us today. Hope you have a very special week and enjoy some fresh garden vegetables. Come back to see us real soon!

Peace and Joy

Miz Helen

This Recipe Is Linked To These Great Parties

Full Plate Thursday

Thoughts of Home on Thursday

Resources and Solutions For Moms

Foodie Fridiy

Foodie Friday and Everything Else

Friday Favorites

Weekend Potluck

Inspire Me Monday

Busy Monday

Melt In Your Mouth Monday

Mix It Up Monday

Made By You Monday

What Did You Do This Weekend

Inspire Me Monday

Hearth and Soul Blog Hop

The Scoop

Make It Pretty Monday

Tasty Tuesday

Meal Plan Monday#21

Over The Moon #33