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Roasted Tomato and Herbed Cheese Galette Recipe

Roasted Tomato and Herbed Cheese Galette
Source: Betty Crocker

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Ingredients

  • 1 1/2 cups halved cherry tomatoes
  • 1 cup part-skim ricotta cheese
  • 2 tablespoons finely chopped fresh basil leaves
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 Pillsbury™ refrigerated pie crust, softened as directed on box
  • 1/3 cup shredded Parmesan cheese
  • 1 egg white, beaten with 1 tablespoon water
PREP TIME
20m
COOK TIME
50m
TOTAL TIME
1h10m
YIELD
6 servings

Instructions

  • Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Place tomatoes cut-side down on paper towel-lined plate, and let drain 15 minutes.
  • Meanwhile, in small bowl, mix ricotta cheese, 1 tablespoon of the basil, the thyme, salt and garlic powder.
  • Unroll pie crust on cookie sheet. Spread ricotta mixture over center of crust to within 1 1/4 inches of edge of crust. Top with tomatoes, cut-side up, and 1/4 cup of the Parmesan cheese. Fold 1 1/4-inch edge of crust over filling, pleating crust as necessary. Brush egg mixture over crust edge, and sprinkle with remaining 4 teaspoons Parmesan cheese. Bake 30 to 35 minutes or until crust is golden brown. Cool 15 minutes.
  • To serve, cut into 6 wedges. Garnish with remaining 1 tablespoon basil.

Dinner

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A recipe from Betty Crocker

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