Tomato and Caramelized Onion Galette

You do not have to be a professional pastry chef to make this sweet, savory free-form pie. Loaded with garden fresh, Summer-ripe tomatoes, creamy goat cheese and lots of golden caramelized onions, it makes a wonderful light lunch or appetizer for your next get-together. This recipe makes 6 meal-sized portions or 12 smaller appetizer portions.

PREP TIME: 1 hours 0 minutes
COOK TIME: 45 minutes

For the goat cheese mixture:
4 ounces goat cheese, softened
1 green onion, thinly sliced
Zest from 1/2 lemon
Squeeze of fresh lemon juice
Salt and pepper, to taste

For the caramelized onions:
1 medium-sized sweet or yellow onion, thinly sliced
1 tablespoon olive oil
1 teaspoon butter
Salt, to taste

Remaining ingredients:
1 sheet store-bought pie crust, defrosted and kept chilled
2-2 1/2 pounds garden-fresh tomatoes, cored, seeded and sliced
Handful of chopped fresh parsley or basil (or a combination of both)
1 tablespoon heavy cream
Salt and pepper, to taste

Preheat your oven to 400 F.

Make the caramelized onions: Heat butter and oil in a heavy skillet to medium on the stove top. Add onions and stir gently to coat the onions with the fat. Sauté onions, stirring every few minutes, until the onions become a deep golden color; the entire process should take about 25-30 minutes. Season lightly with salt the last few minutes of cooking. Once onions are caramelized, remove from heat and let stand while you prep the remaining ingredients.

Arrange tomatoes in a single layer on a baking sheet. Season with salt and let rest for 10-15 minutes.

Make the goat cheese mixture: Combine all ingredients together in a nonreactive bowl. Set aside until ready to use.

Line a baking sheet with parchment paper. Sprinkle a little bit of flour onto your work surface. Roll pie crust into an approximate 12 inch circle. Place on paper-lined baking sheet. Spread goat cheese mixture evenly over surface of crust, leaving a 2 inch border around the edges. Spoon caramelized onions over the top of the goat cheese in an even layer, again leaving a 2 inch border around the edges of the pie dough. Arrange the tomatoes over the onions, folding the edges of the pie dough over the tomatoes as you work. Brush the edges of the outer pie crust with cream.

Make for 40-45 minutes or until the crust turns golden brown. Remove from oven and let stand for a few minutes. Season with salt and pepper, slice, garnish with herbs and serve.