Rustic tomato galette with smoky bacon, melty cheese, and sweet onions from The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients (page 119) by Scott Mowbray and Ann Taylor Pittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on September 26, 2024

    With a ball of Dorie Greenspan galette dough in the freezer, Emmenthal in the fridge & a large bowl of golden cherry tomatoes on the table, I came here to make a delicious tomato tart. I rolled the dough to a roughly 8-9" circle, made 1/2 the onion/bacon layer & eyeballed the tomatoes, seeding/tearing them up as I added them. With a final drizzle of balsamic crema & a sprinkle of crumbled feta over the baked galette, we devoured this beside a green salad.

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