The most perfect, easy, & fast dinner that will help to use up those little bits & bobs laying around the fridge & pantry. This classic and rustic tomato galette (aka PIE) has all the late summer harvest flavors that says that fall is JUST around the corner!
- 3-4 medium-small tomatoes (I used a combo on Roma, cutting garden tomatoes & cherry tomatoes, what I had that needed to be used)
- kosher salt
- 1 uncooked pie crust (homemade or store bought)
- 8 oz cream cheese, (could use a combo of any soft cheeses: ricotta, cream cheese, goat cheese, cream cheese, etc...)
- 1/4 c. shredded Italian cheese blend (could use any combo of Parmesan, mozzarella, gruyere, manchego, provolone, etc...)
- 1-2 T. Mama Va's Homemade Pesto (or store bought)
- 1 egg yolk
- 1 tb flour
- 3 slices of thinly cut prosciutto (could use 3-4 slices of crumbled, cooked bacon)
- 1 beaten egg for egg wash
- Preheat the oven to 400ºF.
- Slice the tomatoes then lay them out on a paper towel and sprinkle with salt so that some moisture drains out of them while you are preparing the other elements.
- Roll out the pie crust onto a parchment lined baking sheet.
- Mix together cream cheese, shredded cheese, pesto, egg yolk, flour, and pepper until smooth and well-combined.
- Cut prosciutto into thin strips.
- Spread the filling evenly in the middle of the pie crust leaving a 1.5"-2" border of dough around the edge.
- Layer in your sliced tomatoes directly on top of your cheese mixture.
- Fold over the edges and pleat. Scatter prosciutto over the top of the pie. Brush the outside edges with the egg wash and sprinkle with grated Parmesan.
- Bake pie for 30 minutes, or until edges are golden brown.
- For extra browning & crisping, finish pie off under the broiler for 2 minutes or until the prosciutto is crispy and pie edge is golden brown.
- Let pie cool for 5-7 minutes; cut and enjoy!