Bacon Goat Cheese Heirloom Tomato Galette
I have been working on this recipe for a while … the cheese mixture I had down on the first try. It was the crust I struggled with.
First I tried it with a phyllo pastry crust, but the crust was too dry. I am not sure what I did wrong … I’ve had good luck with phyllo crusts before, but not this time. I tried it again with similar results … ok, enough of THAT!
The third time I tried it with the little mini phyllo cups. It looked beautiful, but the crunch of the cups just didn’t really go with the juicy tomatoes.
I decided to just go with a traditional pie crust. Finally! Perfection! … (I confess I cheated and used a store-bought crust because I still have lingering pie crust fears and on top of that, very limited time, but if you have a homemade pie crust recipe that you like, please use that.)
I only made one galette because I know my picky teenagers won’t even try this beautiful pie (they prefer things like apple pie LOL) and used the rest of the goat cheese mixture for crackers and spreading on toast for fresh tomato sandwiches, but you could make 2 or maybe even 3 galettes with this cream cheese.
The green tomatoes on this galette are NOT un-ripe tomatoes … they are a special German variety of heirloom tomato that stays green when it’s ripened.
- 1 - 2 pie crusts
- 6 oz. goat cheese, softened
- 8 oz. Greek cream cheese (or Neufchatel), softened
- 1 - 3 cloves of garlic, chopped fine
- 2 - 3 strips of lean bacon, cooked and chopped or crumbled
- A few fresh herbs, chopped fine (I used basil, dill & rosemary)
- Fresh heirloom tomatoes and/or cherry tomatoes of various colors and sizes
- For garnish: fresh basil leaves and/or snipped chives
- Preheat the oven to 350 F. Lay the pie crust flat on a pizza pan and set aside.
- In a small mixing bowl, mix together the cheeses with the garlic and bacon, then add chopped herbs to taste. Spread a layer of this lovely cheese mixture over most of the pie crust, leaving a small edge to fold over.
- Arrange tomatoes around the cheese, overlapping some slightly, maintaining that edge. Fold the edge of the crust over the tomatoes and cheese
- Bake at 350 for about 45 minutes or until the crust is nice and golden brown. Let cool at least 15 minutes before cutting. Enjoy warm or at room temperature. Cover and refrigerate any leftovers.
You will have enough cheese mixture to make at least two galettes, possibly three, depending on how thick you spread it. Or use the scrumptious cheese mixture on crackers or tomato sandwiches or even pizza.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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