Gooey Roasted Cherry Tomato and Cheese Freeform Pie
Photo by Mark Weinberg
MAKES
1 large galette
TAKES
Prep time: 30 minutes
Cook time: 1 hour 30 minutes
Total: 2 hours
✻ ABOUT THIS RECIPE
I first made this pie at a small dinner party for a close friend and her family when my family was in town visiting. My away-from-home family was combined with my family from home, making it one of the most lovely nights I’ve ever had the pleasure of hosting. It was late summer, so I used up lots of cherry tomatoes and covered them with a soft cheese. The cheese truly melts into the tomatoes, melding into one incredible flavor. We crunched away at flaky slices under twinkly lights with a huge bowl of kale salad. This pie earned a special place in my heart, memory, and dinner party rotation. Adapted from The Book on Pie.
INGREDIENTS
907 g / 2 pounds cherry tomatoes
30 g / 6 large garlic cloves, unpeeled and smashed with the side of a knife
45 g / 3 tablespoons extra virgin olive oil
3 g / 1 tablespoon chopped fresh rosemary, plus sprigs for serving
3 g / 1 tablespoon fresh chopped thyme, plus sprigs for serving
kosher salt and freshly ground black pepper
½ recipe (600 g / 1 1/3 pounds) Rough Puff Pastry, prepared and well chilled or frozen puff pastry dough, thawed fully in the refrigerator
50 g / ½ cup finely grated parmesan, plus more for finishing
340 g / 12 ounce chilled Brie, Camembert, or other soft-rind creamy cheese, cut into 1-inch/2.5-centimeter slices
egg wash, for finishing (see Note)
Bake and Fill or Bake and Fail?
METHOD
1. Heat the oven to 400°F / 205°C. On a baking sheet, spread the tomatoes and garlic in an even layer. Drizzle with the oil and toss well to combine. Sprinkle with the chopped rosemary and thyme; season with salt and pepper.
2. Roast for 25 to 30 minutes, until the tomatoes are blistered and appear collapsed. Let cool completely. Increase the oven temperature to 425°F / 220°C.
3. While the tomatoes cool, on a lightly floured surface, roll out the puff pastry to ¼ inch / 3 mm thick, a little larger than a 15 x 15 inch / 38 x 38 cm square. Transfer to a parchment-lined baking sheet (don’t worry if it hangs over the edge of the pan; you’ll be folding the edges over).
4. Into a small bowl, squeeze the roasted garlic out of its skin. Add ½ cup of the Parmesan and mash with a fork. Spread the garlic mixture onto the puff pastry, concentrating toward the center and leaving at least 2 inch / 5 cm around the border.
5. Arrange the tomatoes in an even layer in the center of the dough, leaving the edges uncovered. Layer the Brie over the tomatoes. Fold the edges of the dough up over the tomatoes, encasing the edges of the filling.
6. Brush the egg wash over the exposed puff pastry and sprinkle a little more Parmesan on top.
7. Bake the galette for 30 to 35 minutes, until the crust is golden brown and very crisp. (A good indicator of doneness in free-form pies is to gently shake the baking sheet. An underbaked galette won’t move; one that’s fully baked will slide back and forth on the baking sheet.) Garnish with the rosemary and thyme sprigs. Let cool for 15 minutes before serving.
NOTES
The tomatoes can be roasted ahead of time, if desired. Transfer to an airtight storage container and refrigerate for up to 3 days.
Leftovers of this pie are a great candidate for refreshing. You can refresh single slices by wrapping them in foil and placing into a cold oven. Turn the oven on to 375°F / 190°C, and place the wrapped slices inside. When the oven is preheated, set a timer for 5 minutes - your slice should be perfectly refreshed!
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
