First, either buy or make your dough. Here I simply bought multigrain pizza dough from Whole Foods Market. Then make the herbed white bean spread. I included that below in a separate recipe since you can make it up to three days in advance … it’ll be ready when you are. Plus you can use the spread for other recipes as a condiment, like on veggie burgers.
Description
I love playing with my food—which is how this recipe came to be! After dining at a restaurant that had Jerusalem bagel sandwiches, I had a craving for the bready delight. That’s probably because I couldn’t buy just the bagel itself at the restaurant. At the same time, I happened to have lots and lots of cherry tomatoes on hand—and was thinking I’d make a tomato galette with them. I loosely married the ideas together and this Jerusalem Bagel-Style Cherry Tomato Galette became the result. And it’s a winner!
Ingredients
Units
Scale
Cherry Tomato Filling
- 12 ounces cherry tomatoes (about 2 rounded cups), halved
- 1/4 teaspoon sea salt
- 1 tablespoon extra-virgin olive oil
- 1 large garlic clove, thinly sliced
Galette
- 22 ounces store-bought or homemade multigrain pizza dough or dough of choice
- 1 or 2 tablespoons whole-wheat pastry flour or flour choice, as needed
- 3 tablespoons toasted sesame seeds
- 2 tablespoons extra-virgin olive oil
- 1 recipe Herbed White Bean Spread (see below) or desired amount of basil pesto or soft plant-based goat-style cheese
Topping
- Small fresh basil and/or mint leaves, as desired
Instructions
- Make the Filling: Toss the cherry tomatoes with the salt and set aside in a strainer for at least 15 minutes, to release the juices. Then gently dry the tomatoes in a clean kitchen towel. In a medium bowl, toss the tomatoes with olive oil and garlic. Set aside.
- Make the Galette: Preheat the oven to 400°F. On a clean surface, roll out the pizza dough to about a 17-inch by 12-inch oval (or shape of choice) using flour as needed to prevent sticking. Sprinkle the entire surface with the sesame seeds, firmly pressing to adhere. Brush the entire surface with the olive oil. Flip over dough onto a Silpat- or unbleached parchment paper-lined baking sheet. Thinly spread the herbed bean spread onto the dough then, using a slotted spoon, top with the tomato mixture, leaving about a 3-inch rim. Fold the 3-inch rim overtop the tomatoes all the way around.
- Bake until the crust is well-browned and tomatoes are well-roasted, about 50 minutes. Let cool on a rack for at least 10 minutes. Sprinkle with the basil and/or mint leaves. Cut into 6 slices. Enjoy while slightly warm or at room temperature. Best enjoyed the same day, but chill any leftovers.
Notes
If you need to curb carbs, simply enjoy a more petite-sized portion as an appetizer or side rather than an entrée.
- Prep Time: 20
- Cook Time: 50
- Category: Main Dish
- Cuisine: Mediterranean, Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 7g includes 3g added sugars
- Sodium: 890mg
- Fat: 21g
- Saturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Delicious!