Are you sure you want to remove this item from your Recipe Box?
Please enter a valid email address...
The emails have been sent
Sweet, roasted cherry tomatoes and a beyond flaky crust? Sorry, takeout pizza, but we’re breaking up with you for pastry chef Erin McDowell’s cherry tomato galette.
“This is like pizza on steroids,” the author of The Fearless Baker tells us. “It would be great alongside eggs at breakfast or a big salad at dinner, and it’s fantastic to cut into bite-size pieces for a party appetizer.”
Her advice? Use store-bought puff pastry so everything comes together in no time. And if you want to take it a step further, you can easily make it ahead. Just roast the tomatoes the night before (they’ll keep in the fridge for a few days) and assemble the galette the day of. “Either way, it doesn’t take that much time—it could be a weeknight thing as well,” she says.
And you thought we were coming over just for brunch.
Enter your registered email below!