Weekends are my cue to be ultra-lazy. Of course, I’m fairly lazy anyway, but on weekends, I’m especially so. Go for a walk? Nah, I think I’ll stay home and watch reruns of Funniest Home Videos. Blog? Um, maybe on Monday. Cook? Can’t we just go for pizza?
I’m always amazed at how much other people cook on the weekends. It’s their time to take it slowly in the kitchen, baking goodies and making lavish dinners. I’m just the opposite. During the week, I might bake some cookies or invite friends over for dinner. Come Friday night, I’d rather eat a bowl of Raisin Bran and call it a day.
So last night, when our stomachs were growling and we knew we shouldn’t eat out again (we ate pizza at Mangia on Friday, and gorditas and chalupas at Nueva Onda on Saturday), I trudged into the kitchen to whip up some dinner.
I came up with this insanely easy, deceivingly beautiful tomato galette. That’s what I’m calling it, because it sounds nice. It was so simple and delicious, and I would definitely make it again for guests, though I would offer sides with it. Justin and I were so hungry, we just sat down and gobbled the whole thing up and called it dinner.
Tomato and Feta Galette
- 1 refrigerated pie crust
- 2 ripe tomatoes, sliced
- Pinch of coarse salt
- 6 to 8 basil leaves, torn into small pieces
- 1/4 cup crumbled feta cheese
Preheat oven to 425°F.
Lay the pie crust on a baking sheet lined with parchment paper or a Silpat. Arrange the sliced tomatoes in the center of the pie crust, leaving a 2-inch border around the edge. Sprinkle salt, basil, and feta over the tomatoes. Fold the edges of the pie crust toward the center, making folds every inch or so to create a circle shape.
Bake for 15 to 20 minutes, or until crust is just golden. Slice into wedges and serve.
Makes 4 servings (or 2 servings if you’re really hungry and are too lazy to make side dishes).