Tomato & Goat Cheese Galette with Frantoi Cutrera Cherry Tomato Jam



  1. Preheat oven to 375°F. Roll out the dough into an 18-inch circle about 1/6″ thick. Transfer to a sheet of parchment paper and sprinkle the Parmesan over the center of the crust. Spread the Tomato Jam to form thin layer on the dough, leaving a 2″ outer border. Arrange the tomato slices over the tomato jam and season with salt and pepper, then dot with goat cheese.
  2. Fold the outer 1/2″ of dough over itself to form an even lip around the galette, then begin to fold the dough over the tomatoes, forming a series of pleats. Brush the outside of the crust liberally with the beaten egg.
  3. Bake until the galette is golden brown, 45 to 55 minutes. Let cool completely, then garnish with sea salt and basil. Slice and serve.

Adapted from Tasting Table

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