Spicy Tomato Galette
Servings: 4 people
Ingredients
- 4-5 Medium tomatoes
- 1 Large jalapeno
- 4 oz Cotija Cheese
- 1 Medium red onion
- 2 Garlic cloves, crushed
- 3 tbsp Olive oil
- ½ tsp Coarse salt
- ½ tsp Black ground pepper
- 1 tbsp Chopped fresh cilantro
- 1 tsp Oregano
- 1 Frozen pie crust
Instructions
- Preheat oven to 350°. Wash/rinse tomatoes and jalapeno. Also if pie crust is frozen be sure to defrost so you can easily unfold and ready to use once prepping veggies.
- Slice tomatoes, jalapeno, red onion and set aside. Then chop cilantro, peel the garlic cloves or leave as is if you have a garlic press.
- In a saute plan over medium heat 2 tablespoons of olive oil. When oil is hot add the red onions and season with a pinch of salt and pepper. Cook until the onions are soft and a little caramelized, about 5-7 min. Towards the end of cooking, add the crushed garlic and stir. Set aside when done.
- Lay the pie crust down on a non-stick cookie sheet or a lightly oiled cast iron skillet. Begin layering first the tomatoes in a circular pattern making sure to leave about 2-3 inches away from dough edges until bottom is covered. Season tomatoes with a pinch of salt & pepper and drizzle with 1-2 tablespoons of olive oil. Top with the jalapeno slices and sprinkle crumbled cheese evenly on top. Top with chopped cilantro, oregano and finally, the sauteed onions.
- Fold over the edges while turning galette and pinch dough as you go along. You should have about a 4-5 inch opening in center.
- Bake galette for 30-35 minutes but check towards end of cooking to account for different oven types. Remove from oven when dough is a light brown color and let cool for a few minutes before serving.
Notes
If you want a spicier galette, use habanero peppers or add more jalapenos. One large jalapeno made gave it a mild level heat.
Don't have Mexican Cotija cheese? Substitute a mild white cheese like goat cheese or mild white cheddar.