Do you need a delicious summertime pie for brunch or dinner? If you are a lover of fresh tomatoes and thyme, this galette is for you! It's an amazing combination of sweet and savoury and perfect on a hot day. The cheese base provides the fat, which the acidity and the tartness from the tomatoes cut through. Then you have the pie crust which offers a crunchy, buttery, flakey texture.

I love this galette pie and hope you will try it! You can serve it as it is or with a small scoop of sour cream.

The sweet potato nectar in the marinade adds a subtle sweetness as well as a concentrated, depth of flavour that mingles well with the tomatoes.

The great thing about this free from crust pie is that it doesn't have to be perfect, so have fun with it!

Ingredients

1 large beefsteak tomato

1/4 cup cherry tomatoes

1 tablespoon fresh thyme

1 tablespoon dried thyme

1/4 cup sweet potato nectar (I used D’Vash but you can use another plant-based sweetener)

1 teaspoon salt

1 tablespoon black pepper

1 teaspoon coarsely ground steak seasoning

1 teaspoon chili flakes

1 heaped teaspoon garlic, minced

1 tablespoon Worchester sauce

1 tablespoon olive oil

1 tablespoon smoked paprika

1 teaspoon dried parsley

1 pie crust

1 egg, beaten

Cheese base:

1/8 cup heavy cream

1/3 cup cheddar cheese, grated

1 tablespoon queso fresco, crumbled

1/2 teaspoon fresh thyme

1/2 teaspoon dried thyme

1 teaspoon smoked paprika

1 teaspoon cayenne pepper

1/2 teaspoon salt

1 teaspoon black pepper

1 tablespoon sour cream

Instructions

Prepare your tomatoes. Thinly slice the beefsteak tomato and slice the cherry tomatoes in half. 

Make the marinade. Whisk together the olive oil, garlic, paprika, salt, pepper, Worchester, sweet potato nectar, chilli flakes, and thyme in a bowl. Place the tomatoes in the bowl and gently mix until all are coated evenly. Set aside.

Make the cheese base. Mix the cheddar cheese, queso cheese, seasoning, fresh thyme, heavy cream, and sour cream. Taste and make sure you like the flavour. Spread the cheese mix over the centre of the pie crust, leaving a few inches to fold over. 

Lay the marinaded tomatoes on top, then fold the edges of the pie crust to encase the filling (leave the remaining liquid out).

Brush the sides of the pie with the egg wash, then sprinkle with the steak seasoning for texture and taste.

Bake in a 425F oven for 25-30 minutes. Watch so the crust and tomatoes on top don't burn.

Remove the galette from the oven and garnish with fresh thyme, chili flakes, queso, and a drizzle of olive oil.