Garden Series: Fresh Tomato & Mascarpone Galette

Thinking of all the things to make with these beautiful, ripe tomatoes. Seems as though each morning I wake up, there’s another 25 lbs. of tomatoes ready to use. This may be one of the best things so far with 2020. Gardening. And eating tomatoes.

A new garden series recipe just in time for your tomato harvest.

Fresh Tomato & Mascarpone Galette

3 large ripe tomatoes

4 oz. mascarpone cheese

2 tbsp. grated Parmesan cheese

1 egg, seperated

1/2 tsp. each dried thyme & basil

1- 9″ packaged pie crust

Feta cheese

Preheat your oven to 400 degrees.

On a baking stone or parchment lined baking sheet, place your pie crust.

Mix together the egg yolk, Mascarpone cheese, and Parmesan cheese.

Spread the cheese mixture on the crust, leaving 1″ edge of crust.

Slice the tomatoes 1/2″ thick- place the tomato slices on the cheese layer, filling the whole space. Fold the 1″ edge of the crust up and over the tomato slices, folding as you go around. Brush egg white on the crust. Sprinkle the tomatoes and crust with some kosher salt, thyme and basil. Top with some feta cheese.

Bake for 28-30 ish minutes, until crust is golden, tomatoes are cooked and cheese are melted and bubbly. Cool 5 minutes before cutting. Serve warm or room temperature.

Happy tomato season!! XO

(TIP: once you cut the tart, the tomatoes will release their juices, so eat it in one sitting.)

A close up, because it’s simply stunning.

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