Roasted Tomato & Gooey Cheese Pie

The cheese seamlessly integrates with the tomatoes, creating a remarkable flavor.

Photo by Mark Weinberg

Ingredients

• 2 pound cherry tomatoes

• 8 large garlic cloves unpeeled, smashed with the side of a knife

• 3 tablespoon extra-virgin olive oil

• 1 tablespoon chopped fresh rosemary, plus sprigs for serving

• 1 tablespoon chopped fresh thyme, plus sprigs for serving

• Kosher salt and freshly ground black pepper

• All-purpose flour, for rolling

• 1 recipe Rough Puff Pastry (see Author Notes)

• 1/2 cup finely grated Parmesan, plus more for sprinkling

• 12 ounce chilled Brie, Camembert, or other soft-rind creamy cheese, cut into 1-inch slices

• Egg wash (1 large egg plus 1 tablespoon water), for brushing

Instructions

Step 1

Preheat the oven to 400°F (205°C). Distribute the tomatoes and garlic uniformly on a baking sheet. Drizzle the oil and mix thoroughly to incorporate. Garnish with the minced rosemary and thyme; season with salt and pepper.

Step 2

Roast for 25 to 30 minutes, until the tomatoes are blistered and seem deflated. Allow to cool entirely. Elevate the oven temperature to 425°F/220°C.

Step 3

As the tomatoes cool, on a lightly floured surface, roll out the puff pastry to a thickness of ¼ inch (3 millimeters), just larger than a 15x15-inch (38x38-centimeter) square. Transfer to a parchment-lined baking sheet (do not be concerned if it extends over the border of the pan; the corners will be folded over).

Step 4

Extract the roasted garlic from its skin into a small basin. Incorporate ½ cup of Parmesan and mash using a fork. Apply the garlic mixture onto the puff pastry, focusing on the center while maintaining a minimum border of 2 inches/5 cm.

Step 5

Arrange the tomatoes in a uniform layer near the center of the dough, ensuring the edges remain exposed. Place the Brie atop the tomatoes. Envelop the edges of the dough over the tomatoes, securing the filling within.

Step 6

Apply the egg wash to the exposed puff pastry and generously sprinkle additional Parmesan on top.

Step 7

Bake the galette for 30 to 35 minutes, until the crust attains a golden brown hue and exhibits a pronounced crispness. A reliable indicator of doneness for free-form pies is to lightly shake the baking sheet. An underbaked galette remains stationary; a thoroughly baked one will glide back and forth on the baking pan. Adorn with sprigs of rosemary and thyme. Allow to cool for 15 minutes prior to serving.