Tomato Galette + Pie Crust 101
 
Prep time
Cook time
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This simple summer meal is perfect any time of day. Grab some of those amazing summer tomatoes and you'll fall in love! Ingredients
Author:
Serves: 8-10
Ingredients
  • Crust
  • 3 cups flour
  • ½ teaspoon salt
  • 1½ cups of Crisco All-Vegetable Shortening Baking Sticks
  • 1 teaspoon white vinegar
  • 1 egg
  • 4-6 tablespoons water
  • Filling
  • 1 small sweet onion
  • 1 tablespoon Crisco Sauté Solutions Olive Oil Blend Stick
  • ½ cup cream cheese
  • ½ cup ricotta
  • ½ cup shredded parmesan
  • 1 teaspoon dried Italian Seasoning
  • 2-3 large tomatoes thinly sliced
  • Crisco Extra Virgin Olive Oil & fresh basil for garnish
Instructions
  1. In a large bowl, add flour, salt and cold Crisco All-Vegetable Shortening Baking Sticks. Use a pastry cutter to cut-in the shortening to the flour.
  2. In a small bowl beat egg and vinegar together and pour into flour mixture.
  3. Gently mix and add ice cold water until your dough just comes together. Be careful not to over mix. Pour out dough onto some plastic wrap and form into a disk. Wrap and place in refrigerator for 20-30 minutes.
  4. While the dough is chilling. Slice onions and caramelize over medium low heat with the Crisco Olive Oil Sauté Stick, salt and sugar. This will take 8-10 minutes. Remove from heat and set aside.
  5. In a medium mixing bowl, mix together the cream cheese, ricotta, parmesan cheese and Italian seasoning.
  6. Cut dough into quarters. Roll one quarter of the dough out on a floured surface into a 10 inch round.
  7. Spread on ½ of the cheese mixture, top with onions and tomatoes. Finish with salt and pepper to taste.
  8. Use the remaining ingredients to make up another galette.
  9. Place in a 375˚ oven for 40-50 minutes.
  10. Remove from oven, let cool for 10 minutes. Drizzle with Crisco Extra Virgin Olive Oil and garnish with fresh basil.
Recipe by Whipperberry at https://whipperberry.com/tomato-galette-pie-crust-101/