Tomato-Sesame Bagel Galette

Photo Credit
Sam Jones/Quinn Brein
The Editors
Makes 4 to 6 servings.
Kristin Bowers, Rancho Palos Verdes, California
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This recipe for Tomato-Sesame Bagel Galette won first prize in the 2021 Garden Guide Recipe Contest for tomatoes. Tasters loved the combination of crunchy sesame seeds and juicy tomatoes. Congratulations to Kristin Bowers!

1 refrigerated piecrust, softened as directed on package
2 to 3 fresh tomatoes, sliced 1/4 inch thick
1/2 teaspoon sea salt, plus more for sprinkling
1 package (8 ounces) cream cheese, softened
2 eggs, divided
2 teaspoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
1 tablespoon sesame seeds
2 teaspoons chopped fresh dill

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Unroll piecrust and spread onto baking sheet. Lay tomato slices on a paper towel and sprinkle with salt. Let sit. Using a stand or hand mixer, beat together cream cheese, 1 egg, lemon juice, salt, and pepper on medium speed for 1 minute, or until creamy and no lumps remain. Reduce speed to low and add flour. Mix until just combined.

Spoon cheese mixture onto middle of piecrust. Smooth cheese mixture evenly over the dough, leaving a 1/2-inch edge.

Pat tomatoes dry with paper towels and arrange in an even layer on top of the cheese mixture.

Fold edge of crust over filling, pleating as necessary. Beat remaining egg and brush over crust edge, then sprinkle with sesame seeds.

Bake for 30 to 35 minutes, or until crust is golden brown and center is set. Cool for 10 minutes, then sprinkle chopped dill over entire galette. Cut into slices and serve warm.

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