Another simple recipe for those farm stand tomatoes! Store bought pie curst and an easy blender Pimento Cheese spread make for another delicious galette recipe.
Tomato Pimento Cheese Galette
2 lb. tomatoes, cut into 1/2″ slices
Store bought pie crust
Pimento Cheese (recipe below) or store bought
Preheat the oven to 400°.
Cut about 2 lb. tomatoes into ½” slices. Sprinkle them on both sides with about 1½ tsp. kosher salt, then let them drain on paper towels for about 10 minutes.
Unroll a store-bought pie crust onto a parchment-lined baking sheet and trim about 1″ off the corners, giving you a slightly rounder shape. Spread 1 1/2 cup pimento cheese on the crust, leaving a 1” border. Layer the tomatoes on top, then crack a little pepper, and casually fold up the edges. Bake until the crust is golden brown, 20–25 minutes.
Serve warm, cold, or at room temperature,
Pimento Cheese Aioli
- 1 cup mayonnaise
- 1 tsp chopped garlic
- 1/4 tsp kosher salt
- 1/4 tsp course ground pepper
- 1 cup sharp cheddar, shredded
- 1 tbsp pickled jalapeno with juice
- 1 4 oz jar chopped pimentos, drained
- 1 tbsp chives, minced
Combine all these ingredients in a food processor and refrigerate until needed.
Made this tonight for Jenny and Greg. It was great!