I’m sharing the recipe for this delicious and super easy to make Tomato Galette. Such a tasty recipe to use up your end of the summer tomatoes, plus you can never go wrong with any recipe on crescent roll crust!!
We went out of town this past weekend for a last minute Labor Day trip to visit our cousins and spend some time on the beach. We left town early on Friday and drove home very late Sunday night. We wanted to avoid the heavy traffic coming home and have all day Monday to rest and recover from the trip and be ready for school on Tuesday.
Turns out It was a good thing we came back a day early. We had a call from my hubby’s parents- they were back in town as well and wanted to drop by for a visit. Luckily, my hubby had gotten up early and gone to the store for me, so we had plenty of food for guests.
I’m pleased to be partnering with Dixie® on this post for their “Be More Here” campaign. The basic message of this campaign is for everyone to just be more on present during the special moments with the ones that we love. (Whether that means putting away the electronics for mealtime or just reducing time spent cleaning up after big family meals- which is exactly what we did all weekend long!) (I’ve talked about before, here and here.)
This simple Tomato Galette makes a perfect appetizer or light dinner. Because it is made with store bought crescent rolls, the assembly is a breeze!
Easy Tomato Galette
- 1 package of crescent rolls (If you can find the ones that come in a sheet, even better.)
- 1 1/2 cups mozzarella (I was short on mozzarella and had to supplement with colby jack, that is the yellow cheese you see)
- 3 thinly sliced medium tomatoes or the equivalent in cherry tomatoes. (You can use whatever tomatoes you have on hand)
- 1 tsp dried thyme
- salt and pepper
- optional 3 strips of crumbled cooked bacon
- Preheat oven to 400.
- Spread crescent rolls out on lightly oiled baking sheet, pressing perforated seams together to form a solid crust.
- Sprinkle cheese on crust, leaving a 2 inch border around the edge of the crust.
- Top with sliced tomatoes, thyme leaves, salt and pepper.
- Fold the edges of the crescent crust over, towards tomatoes.
- bake for 18 to 25 minutes or until the tomatoes are soft and the crust is golden brown.
This is a sponsored conversation written by me on behalf of Georgia Pacific. The opinions and text are all mine.