HEIRLOOM TOMATO GALETTE

– 1 store-bought pie crust – 2 medium-sized heirloom tomatoes (preferably different colors) – 1 yellow onion (thinly sliced) – 2 tbsp unsalted butter – 1/4 tsp salt (plus more for sprinkling on the tomatoes) – 1 tsp red wine vinegar – 1 tsp brown sugar – 2 leaves fresh basil – 1 egg, beaten (optional)

Cook onion slices in butter, then sprinkle with salt. Reduce heat to a gentle sizzle. During the last 5 minutes of cooking, add brown sugar and red wine vinegar.

Preheat oven to 400F. Roll out pie dough onto a parchment paper-lined baking sheet. Arrange caramelized onions on pie crust, leaving 2-3 inch of pie crust around the onions (reserve about a tbsp of caramelized onions).

Arrange tomato slices on top of the onions. 

Fold up edges of pie crust around the tomatoes. Brush the crust with beaten egg if using. Bake for 25-35 min, until crust is golden brown. After removing from the oven, scatter reserved caramelized onions and fresh basil on top.

Curved Arrow