Servings: 4 to 6
This to-die-for rustic tart (or galette) is ideal for brunch, lunch, or a light supper with a green salad. The secret to keeping the crust from getting soggy despite all of the juicy, ripe tomatoes is to sprinkle a bit of semolina flour under them, where it will absorb the juice.
Always a crowd-pleaser! Looks impressive, but it is actually not hard to make. I have substituted cornmeal for the semolina flour and it works just fine. Parmesean works as a substitute for the Gruyère. Great for when I am having vegetarian guests.
Delicious with heirloom tomatoes. Definitely a keeper.
This tart is truly tasty and very easy to prepare. A definite go-to for a light lunch or easy appetizer.
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