This tomato galette is a delicious and easy way to use up the last of your garden tomatoes! A savory and tasty pastry.
TIP: Tomatoes out of season? Substitute tomatoes with mushrooms and onions for an equally delicious galette in the winter months. Just be sure to sauté the mushrooms and onions first to add some caramelized flavor andeliminate excess water.
This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
225g
mixed tomatoes, cut into ¼ inch (5/8 cm) slices
7.5 cm
leek, thinly sliced
2
garlic cloves, diced
to taste
Kosher salt
1
store-bought refrigerated piecrust
2 tablespoons
breadcrumbs
4 tablespoons
shredded parmesan cheese, divided
1
egg, beaten
to taste
Freshly ground black pepper
1/2 pound
mixed tomatoes, cut into ¼ inch (5/8 cm) slices
3 inches
leek, thinly sliced
2
garlic cloves, diced
to taste
Kosher salt
1
store-bought refrigerated piecrust
2 tablespoons
breadcrumbs
4 tablespoons
shredded parmesan cheese, divided
1
egg, beaten
to taste
Freshly ground black pepper
Utensils
Large Bowl
Step 1
Place the tomatoes, leek, and garlic into a large bowl. Sprinkle with salt and set aside for at least 5 minutes to draw out the juices from the vegetables.
Step 2
Strain the excess juice off the tomato mixture and pat down the vegetables with paper towels.
Step 3
Unroll the pie crust and place it in the ninja multipurpose pan or a 1 ½ quart round ceramic baking dish and form it to the bottom of the pan. Let the extra dough loosely on the side of the pan.
Step 4
Sprinkle the breadcrumbs in a thin layer on the piecrust bottom, then scatter 3 tablespoons each of Parmesan and mozzarella cheese on top. Place the tomato mixture in a heap in the middle of the dough and top with the remaining 1 tablespoon each of Parmesan and mozzarella cheese.
Step 5
Fold the edges of the crust over the tomatoes and brush with the egg.
Step 6
Close Crisping lid. Select BAKE/ROAST, set temperature to 350°F, and set time to 45 minutes. Select START/STOP to begin. Preheat for five minutes.
Step 7
Place pan on the reversible rack, make sure the rack is in the lower position. Cover galette loosely with aluminum foil (do not seal the pan).
Step 8
Once the unit has preheated, open the lid and carefully place the rack with the pan in the pot. Close crisping lid.
Step 9
After 20 minutes, open the lid and remove the foil. Close the lid and continue cooking.
Step 10
When cooking is complete, remove rack with pan and set aside so cool. Cut into slices, season with pepper, and serve.
Place the tomatoes, leek, and garlic into a large bowl. Sprinkle with salt and set aside for at least 5 minutes to draw out the juices from the vegetables.
225g
mixed tomatoes, cut into ¼ inch (5/8 cm) slices
7.5 cm
leek, thinly sliced
2
garlic cloves, diced
to taste
Kosher salt
1
store-bought refrigerated piecrust
2 tablespoons
breadcrumbs
4 tablespoons
shredded parmesan cheese, divided
1
egg, beaten
to taste
Freshly ground black pepper
1/2 pound
mixed tomatoes, cut into ¼ inch (5/8 cm) slices
3 inches
leek, thinly sliced
2
garlic cloves, diced
to taste
Kosher salt
1
store-bought refrigerated piecrust
2 tablespoons
breadcrumbs
4 tablespoons
shredded parmesan cheese, divided
1
egg, beaten
to taste
Freshly ground black pepper
Step 2 of 10
Strain the excess juice off the tomato mixture and pat down the vegetables with paper towels.
225g
mixed tomatoes, cut into ¼ inch (5/8 cm) slices
7.5 cm
leek, thinly sliced
2
garlic cloves, diced
to taste
Kosher salt
1
store-bought refrigerated piecrust
2 tablespoons
breadcrumbs
4 tablespoons
shredded parmesan cheese, divided
1
egg, beaten
to taste
Freshly ground black pepper
1/2 pound
mixed tomatoes, cut into ¼ inch (5/8 cm) slices
3 inches
leek, thinly sliced
2
garlic cloves, diced
to taste
Kosher salt
1
store-bought refrigerated piecrust
2 tablespoons
breadcrumbs
4 tablespoons
shredded parmesan cheese, divided
1
egg, beaten
to taste
Freshly ground black pepper
Step 3 of 10
Unroll the pie crust and place it in the ninja multipurpose pan or a 1 ½ quart round ceramic baking dish and form it to the bottom of the pan. Let the extra dough loosely on the side of the pan.
225g
mixed tomatoes, cut into ¼ inch (5/8 cm) slices
7.5 cm
leek, thinly sliced
2
garlic cloves, diced
to taste
Kosher salt
1
store-bought refrigerated piecrust
2 tablespoons
breadcrumbs
4 tablespoons
shredded parmesan cheese, divided
1
egg, beaten
to taste
Freshly ground black pepper
1/2 pound
mixed tomatoes, cut into ¼ inch (5/8 cm) slices
3 inches
leek, thinly sliced
2
garlic cloves, diced
to taste
Kosher salt
1
store-bought refrigerated piecrust
2 tablespoons
breadcrumbs
4 tablespoons
shredded parmesan cheese, divided
1
egg, beaten
to taste
Freshly ground black pepper
Step 4 of 10
Sprinkle the breadcrumbs in a thin layer on the piecrust bottom, then scatter 3 tablespoons each of Parmesan and mozzarella cheese on top. Place the tomato mixture in a heap in the middle of the dough and top with the remaining 1 tablespoon each of Parmesan and mozzarella cheese.
225g
mixed tomatoes, cut into ¼ inch (5/8 cm) slices
7.5 cm
leek, thinly sliced
2
garlic cloves, diced
to taste
Kosher salt
1
store-bought refrigerated piecrust
2 tablespoons
breadcrumbs
4 tablespoons
shredded parmesan cheese, divided
1
egg, beaten
to taste
Freshly ground black pepper
1/2 pound
mixed tomatoes, cut into ¼ inch (5/8 cm) slices
3 inches
leek, thinly sliced
2
garlic cloves, diced
to taste
Kosher salt
1
store-bought refrigerated piecrust
2 tablespoons
breadcrumbs
4 tablespoons
shredded parmesan cheese, divided
1
egg, beaten
to taste
Freshly ground black pepper
Step 5 of 10
Fold the edges of the crust over the tomatoes and brush with the egg.
225g
mixed tomatoes, cut into ¼ inch (5/8 cm) slices
7.5 cm
leek, thinly sliced
2
garlic cloves, diced
to taste
Kosher salt
1
store-bought refrigerated piecrust
2 tablespoons
breadcrumbs
4 tablespoons
shredded parmesan cheese, divided
1
egg, beaten
to taste
Freshly ground black pepper
1/2 pound
mixed tomatoes, cut into ¼ inch (5/8 cm) slices
3 inches
leek, thinly sliced
2
garlic cloves, diced
to taste
Kosher salt
1
store-bought refrigerated piecrust
2 tablespoons
breadcrumbs
4 tablespoons
shredded parmesan cheese, divided
1
egg, beaten
to taste
Freshly ground black pepper
Step 6 of 10
Close Crisping lid. Select BAKE/ROAST, set temperature to 350°F, and set time to 45 minutes. Select START/STOP to begin. Preheat for five minutes.
225g
mixed tomatoes, cut into ¼ inch (5/8 cm) slices
7.5 cm
leek, thinly sliced
2
garlic cloves, diced
to taste
Kosher salt
1
store-bought refrigerated piecrust
2 tablespoons
breadcrumbs
4 tablespoons
shredded parmesan cheese, divided
1
egg, beaten
to taste
Freshly ground black pepper
1/2 pound
mixed tomatoes, cut into ¼ inch (5/8 cm) slices
3 inches
leek, thinly sliced
2
garlic cloves, diced
to taste
Kosher salt
1
store-bought refrigerated piecrust
2 tablespoons
breadcrumbs
4 tablespoons
shredded parmesan cheese, divided
1
egg, beaten
to taste
Freshly ground black pepper
Step 7 of 10
Place pan on the reversible rack, make sure the rack is in the lower position. Cover galette loosely with aluminum foil (do not seal the pan).
225g
mixed tomatoes, cut into ¼ inch (5/8 cm) slices
7.5 cm
leek, thinly sliced
2
garlic cloves, diced
to taste
Kosher salt
1
store-bought refrigerated piecrust
2 tablespoons
breadcrumbs
4 tablespoons
shredded parmesan cheese, divided
1
egg, beaten
to taste
Freshly ground black pepper
1/2 pound
mixed tomatoes, cut into ¼ inch (5/8 cm) slices
3 inches
leek, thinly sliced
2
garlic cloves, diced
to taste
Kosher salt
1
store-bought refrigerated piecrust
2 tablespoons
breadcrumbs
4 tablespoons
shredded parmesan cheese, divided
1
egg, beaten
to taste
Freshly ground black pepper
Step 8 of 10
Once the unit has preheated, open the lid and carefully place the rack with the pan in the pot. Close crisping lid.
225g
mixed tomatoes, cut into ¼ inch (5/8 cm) slices
7.5 cm
leek, thinly sliced
2
garlic cloves, diced
to taste
Kosher salt
1
store-bought refrigerated piecrust
2 tablespoons
breadcrumbs
4 tablespoons
shredded parmesan cheese, divided
1
egg, beaten
to taste
Freshly ground black pepper
1/2 pound
mixed tomatoes, cut into ¼ inch (5/8 cm) slices
3 inches
leek, thinly sliced
2
garlic cloves, diced
to taste
Kosher salt
1
store-bought refrigerated piecrust
2 tablespoons
breadcrumbs
4 tablespoons
shredded parmesan cheese, divided
1
egg, beaten
to taste
Freshly ground black pepper
Step 9 of 10
After 20 minutes, open the lid and remove the foil. Close the lid and continue cooking.
225g
mixed tomatoes, cut into ¼ inch (5/8 cm) slices
7.5 cm
leek, thinly sliced
2
garlic cloves, diced
to taste
Kosher salt
1
store-bought refrigerated piecrust
2 tablespoons
breadcrumbs
4 tablespoons
shredded parmesan cheese, divided
1
egg, beaten
to taste
Freshly ground black pepper
1/2 pound
mixed tomatoes, cut into ¼ inch (5/8 cm) slices
3 inches
leek, thinly sliced
2
garlic cloves, diced
to taste
Kosher salt
1
store-bought refrigerated piecrust
2 tablespoons
breadcrumbs
4 tablespoons
shredded parmesan cheese, divided
1
egg, beaten
to taste
Freshly ground black pepper
Step 10 of 10
When cooking is complete, remove rack with pan and set aside so cool. Cut into slices, season with pepper, and serve.
225g
mixed tomatoes, cut into ¼ inch (5/8 cm) slices
7.5 cm
leek, thinly sliced
2
garlic cloves, diced
to taste
Kosher salt
1
store-bought refrigerated piecrust
2 tablespoons
breadcrumbs
4 tablespoons
shredded parmesan cheese, divided
1
egg, beaten
to taste
Freshly ground black pepper
1/2 pound
mixed tomatoes, cut into ¼ inch (5/8 cm) slices
