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Savory Sun-Dried Tomato Galette: Effortless Rustic Tart

Close-up of a thick slice of savory sun-dried tomato galette showing flaky crust and creamy filling.
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Make this savory galette for a simple, rustic lunch. It uses sun-dried tomatoes for intense flavor and requires minimal effort for a free-form crust.

Ingredients

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  • 1 sheet frozen puff pastry, thawed
  • 1/2 cup cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 3/4 cup sun-dried tomatoes packed in oil, drained and roughly chopped
  • 1/4 cup fresh basil leaves, chopped
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a small bowl, mix the softened cream cheese, Parmesan cheese, oregano, and black pepper until combined. This is your base spread.
  3. Unfold the thawed puff pastry sheet onto the prepared baking sheet. If the pastry is rectangular, gently press it into a rough square shape.
  4. Spread the cream cheese mixture evenly over the center of the pastry, leaving a 2-inch border clear around the edges.
  5. Sprinkle the chopped sun-dried tomatoes and chopped basil evenly over the cream cheese layer.
  6. Fold the edges of the pastry up and over the filling, overlapping the corners slightly to create a rustic, free-form crust. Do not seal the edges completely; leave the center filling exposed.
  7. Brush the folded pastry edges with the beaten egg wash.
  8. Bake for 20 to 25 minutes, or until the crust is golden brown and puffed.
  9. Let the savory galette cool on the baking sheet for 5 minutes before slicing and serving.

Notes

  • For a richer flavor, use oil-packed sun-dried tomatoes instead of dry-packed ones.
  • You can substitute goat cheese for the cream cheese for a tangier profile.
  • This easy pie crust recipe works well for picnics; serve it warm or at room temperature.

Nutrition

Find it online: https://dishicious.com/savory-sun-dried-tomato-galette-rustic-lunch/